People who have never lived in Seattle have no clue just how real seasonal affective disorder really is. The constant rain and grey skies doesn’t exactly motivate people, including myself, to do much outdoors. Instead, the gloomy weather begs for us to stay indoors and remain comfortable sipping on our endless cups of coffee. This probably explains why Starbucks was founded here and our obsession with all things coffee.
I also believe there is a direct correlation with the weather and the foods we prepare and eat. When it’s so wet and miserable outside, spontaneous baking becomes my go-to therapy to fight the grey away. But today I found myself suffering the consequences of not having what I needed to bake. #Fail.
I wanted to bake bread with buttermilk as a main ingredient, but already knowing I didn’t have buttermilk, I thought I would go to my trusty tangy substitute, sour cream. #Fail again. I never have buttermilk on hand unless I have a recipe in mind I know I need to buy it for. But how could I be out of a Costco sized tub of sour cream? This baffles me. Oh well. When life gives you no buttermilk or sour cream, make your own buttermilk substitute.
Thank goodness I always have lemons, vinegar, and milk on hand. Not that you need all three but if you have milk and either a lemon or vinegar in your pantry, a tangy “buttermilk” can be made in about 5-10 minutes.
By adding a tablespoon (I like to add 1.5 tablespoons) of either lemon juice or white(or cider) vinegar to a cup of milk minus a tablespoon, you add enough acidity to it that it starts to slightly transform into a tangy curdled milk – exactly what we want. Some recipes call for waiting 5 minutes, but this is when I would encourage you to check your buttermilk after 5 minutes. If it looks slightly curdled, then yes, you have achieved what you needed the milk to do. However, if it doesn’t look slightly curdled (like what it looks like when milk or cream goes bad), wait a few more minutes. Another tip I would add is to taste the milk. What you are looking for as far as taste is concerned is a noticeable tang to the milk. If after stirring the milk and tasting it the tanginess is faint, add another teaspoon of lemon juice or vinegar and wait 2 minutes.
Happy Baking!
- ¾ cup plus 3 tablespoons milk
- 1 tablespoon fresh lemon juice or white vinegar (cider vinegar works,too)
- Add the milk and lemon juice together and stir.
- Allow the milk to rest for at least 5 minutes but no longer than 10 minutes.
- When the milk is slightly curdled, the buttermilk is ready to use.
Thank you! Love your buttermilk trick! Solved my problems too.
Can you use 1% milk as well? Have never made buttermilk before but my store was out of it so here I go.
I used 2% and it curdled just fine! You’re probably not pregnant anymore but maybe someone else has the same odd question.
Earlier today I left a pretty grumpy comment since I didn’t know the milk was supposed to be warm( it didn’t say anything about the temp.in the recipe). Right after I poured the lemon juice in my ice cold milk i learned from the comment section that the milk needs to be room temp. I was like, shoot I used all my milk and I probably am not going to get the curdle from the cold milk.Turns out it just took a little longer to curdle (well about 45 minutes)I im not sure if that’s okay since the directions say not to let it sit more than 5 minutes, but it tasted fine, curdled like a champion and made the best pancakes I have ever had in my life! Just wanted to apologize for my grumpiness before and share that cold milk will curdle, too- just takes a little more time. Peace love and pancakes!
Well I didn’t check the comments before diving in and using lemon juice and milk for buttermilk in the pancake mix from Aretha Frankenstein Mills in Chattanooga , Tennessee. If I would have I wouldn’t have used a cup and a half of very cold milk for my buttermilk. I sure hope it still works. If not, I’ll need to go to the store and get more milk since that was the last of mine- oh wait- I might as well get the buttermilk .
i was wondering if someone could answer this. with being pregnant i cant drink whole vitamin D milk i can drink 2% can i use 2% to make buttermilk.
Thanks for stopping by Carmen!
Found recipe for cornbread needs buttermilk (none in frig, grocery shopping tomorrow) decided to make buttermilk as recipe say)adding blueberries to it, delish.
Appreciate great recipes & hints.
Carmen aka keenpetitee
when you add vinnegar, the milk should be in room temp or hot? thnx
Glad it worked for you!
I just popped cornbread into the oven to accompany dinner. It called for buttermilk! You’re a life saver! Thanks, Alice!
Hi Mini- No, you can’t. The acidity the lemon and vinegar reaction brings to the milk is different than rancid milk. Hope this helps.
may I substitute milk gone bad?
Hi Nags,
Yes, room temp. What I like to do is make the buttermilk first before starting the recipe I need to use it for. This way it’s ready when I start baking and it doesn’t disrupt my cooking flow.
Ha I always just did this when I wanted some buttermilk for baking and kept it secret like I was cheating. Well apparently I wasn’t, great pics girl. I dont think I could survive that kind of weather
should the milk be at room temperature?
This is an excellent guide. I’ve always wanted learn how to make buttermilk but just didn’t have time to and simply didn’t know how. I guess this is a good time to get to it. This is perfect since I’m planning to have pancakes for breakfast tomorrow.
Although I would not want to live with constant snow, it sure is beautiful when we do get it.
Buttermilk pancakes pretty much equal my idea of a perfect morning.
Having lived in Seattle, well Olympia which is even wetter!, I know what you mean. I am in Wisconsin now and have replaced the rain with snow. Somehow that is not nearly as bad, although I must admit I am ready for the snow to go away.
Thanks for the buttermilk tip. I too run out of the stuff at inconvenient times.
Hanneke
…And then use that in your next batch of pancakes. Bliss.