Homemade Buttermilk With Cream of Tartar
No buttermilk? No problem! Making homemade buttermilk takes just minutes with cream of tartar and vinegar, so you’ll never have to run to the store again.
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
5 MINUTES
Rest Time:
15 MINUTES
What Makes This Recipe Great
Quick & Easy – Making homemade buttermilk takes just 15 minutes with ingredients you probably already have.
No More Last-Minute Store Runs – If you’re out of buttermilk, this simple method shows how to make buttermilk at home in no time.
Works in Any Recipe – Whether you’re baking, cooking, or marinating, this homemade buttermilk substitute gives you the same tangy taste and creamy texture as store-bought buttermilk.
Wondering how to make buttermilk at home? It’s easier than you might think! Homemade buttermilk is a great alternative when you run out or prefer a fresh, DIY version.
Traditionally, buttermilk was the liquid left behind after churning butter, but today’s version is made by adding an acid to milk. This quick method creates the same tangy flavour and creamy texture needed for baking, marinades, and dressings.
One of the easiest ways to make buttermilk is by using cream of tartar and vinegar. The acid reacts with the milk, thickening it into a perfect substitute for store-bought buttermilk. Whether you’re making pancakes, biscuits, or tenderizing chicken, this homemade buttermilk recipe gives you the same great results without an extra trip to the store!
You might have seen the terms buttermilk and cultured buttermilk and wondered what the difference is.
Traditional buttermilk was once a natural by-product of churning butter. The liquid left behind had a slightly sweet, creamy flavour with tiny flecks of butter throughout. It was often used in cooking for its rich taste and natural fermentation benefits.
Today, most store-bought buttermilk is cultured buttermilk, which is made by adding live lactic acid bacteria to milk. This process gives it a tangier flavour and thinner consistency compared to the traditional version.
In this recipe, we use full-fat milk to make a homemade buttermilk substitute that mimics the richness of traditional buttermilk—without the need for churning butter! Whether you’re baking or cooking, this version works perfectly in any recipe that calls for buttermilk.
Check Out Our Buttermilk Recipes:
Buttermilk Chicken Burger – Here, we use buttermilk to tenderise the meat, making for a delicious chicken burger in a brioche bun.
Quick Buttermilk Bread – A quick and easy loaf of bread using buttermilk to assist with leavening the dough.
Fried Chicken Club Sandwich – The ultimate chicken sandwich with crispy bacon.
Equipment Needed:
- Mixing Bowl: Used to mix the ingredients together.
- Measuring cup: To measure the milk.
- Measuring spoons: Used to measure the cream of tartar and white vinegar.
- Whisk or spoon: To mix the ingredients and ensure there are no lumps.
- Airtight container: Used to store the homemade buttermilk in the fridge.
Ingredients:
- Full-Fat Milk – I am using full-fat whole milk to give you the results more akin to traditional buttermilk. If you wish to make a low-fat buttermilk, use skimmed milk but increase the vinegar by another teaspoon.
- Cream of Tartar – This white powdery acidic substance is produced as a by-product during wine fermentation. It can be used in many recipes as a stabiliser, in combination with baking powder as a leavening agent and in this recipe as one of our acidic components to curdle the milk and produce a thick, creamy texture.
- White Vinegar – This is our second acidic component in this recipe to assist the cream of tartar with its work. You can substitute the vinegar with fresh lemon juice if you’d prefer.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
- Make It Low Fat – If you would rather produce a low-fat version of buttermilk, you can. Simply add in an extra 1 tsp of white vinegar.
- Substitute the Vinegar – You can use fresh lemon juice instead if required. Or for great results, use citric acid in its place.
What Is Buttermilk and How Is It Used?
Buttermilk is a tangy, slightly thick milk used in baking, cooking, and marinades. Traditionally, it was the liquid left behind after churning butter, but modern cultured buttermilk is made by adding lactic acid bacteria to milk, giving it that signature tang.
Despite its name, buttermilk doesn’t contain butter. Instead, its slight acidity works magic in recipes—it reacts with baking soda to help cakes, pancakes, and biscuits rise, making them extra light and tender. It also adds depth to salad dressings, marinades, and even fried chicken. Whether you’re baking or cooking, buttermilk is a game-changer for texture and flavour!
Step-By-Step Guide – How to Make Buttermilk with Cream of Tartar
What Is Buttermilk Used For?
Baking: Buttermilk is a key ingredient in baking, helping to create soft, tender textures in pancakes, soda bread, cakes, and biscuits. Its acidity reacts with bicarbonate of soda (baking soda), creating bubbles that make baked goods rise. The result? Light, fluffy, and perfectly moist bakes every time.
Adding Flavour & Moisture: The tangy taste of homemade buttermilk adds depth to recipes while keeping them moist. It prevents cakes from drying out, balances sweetness, and enhances the overall flavour of both sweet and savoury dishes.
Meat Tenderising: Buttermilk isn’t just for baking—it’s also a brilliant meat tenderiser. Marinating chicken, beef, or pork in buttermilk for a few hours helps break down proteins, leaving you with juicy, tender meat that’s perfect for frying, grilling, or roasting.
Dressing & Marinades: Buttermilk is a staple in creamy dressings and marinades. It pairs beautifully with herbs, garlic, and lemon juice, making it ideal for coleslaw, ranch dressing, and even coating fried chicken before dredging in flour.
With so many uses, it’s no wonder buttermilk is a kitchen essential! Whether you’re baking, cooking, or making dressings, learning how to make buttermilk at home means you’ll always have some on hand when you need it.
Frequently Asked Questions
Yes! Fresh lemon juice works just as well as vinegar to curdle the milk and create buttermilk. The ratio stays the same—simply swap vinegar for an equal amount of lemon juice.
Homemade buttermilk lasts up to 3 days in the fridge, but for the best results, use it fresh. If it develops an off smell or separates excessively, it’s time to make a new batch.
Yes! Some people enjoy drinking cultured buttermilk as a refreshing, probiotic-rich drink. However, homemade buttermilk substitutes made with vinegar or lemon juice are best used in recipes rather than for drinking.
The main difference is that buttermilk is acidic, while regular milk is neutral. This acidity gives buttermilk its tangy flavour and helps with baking by reacting with bicarbonate of soda to create light, fluffy textures.
Mastering This Recipe – Expert Tips
- Use Full-Fat Milk – For the best results, always use full-fat milk when making homemade buttermilk. It creates a creamier texture and closely resembles traditional buttermilk.
- Let It Rest – Don’t skip the resting time! Letting the milk sit for 15 minutes allows the acid to fully react, thickening the buttermilk and developing its tangy flavour.
- Stir Before Using – After resting, give the buttermilk a good stir to make sure everything is well combined before adding it to your recipe.
- Use It Fresh – Homemade buttermilk is best used the same day for the best flavour and consistency.
Storage
- Refrigeration: Store homemade buttermilk in an airtight container in the fridge for up to 3 days. Give it a good stir before using, as it may separate slightly over time.
- Why Freezing Isn’t Recommended: Freezing buttermilk causes the texture to change, making it grainy and separated when thawed. For the best results, always make it fresh when needed.
Homemade Buttermilk With Cream of Tartar
Ingredients
- 250 ml Full-Fat Milk
- 10 g Cream of Tartar
- 1 tsp White Vinegar
Instructions
- In a bowl, pour the milk and add the cream of tartar.
- Add the white vinegar.
- Mix the ingredients thoroughly until no lumps of the powder remain.
- Let the milk stand undisturbed at room temperature for 15 minutes.
- The milk will start to curdle. Stir it well before using.
- Transfer the homemade buttermilk to an airtight container and store it in the fridge.
Video
Recipe Notes
- You can use low-fat milk as a substitute, but the finished product will be thinner in texture. Add an extra 1 tsp of vinegar if you wish to use low-fat milk.
- You can substitute the vinegar for lemon juice if desired.
- You can store homemade buttermilk in the fridge for up to 3 days.
