Homemade buttermilk

Making homemade buttermilk is surprisingly easy. Use it in pancakes and cakes, as a marinade for fried chicken or for salad dressings

  • Prep:5 mins
    plus 10 mins standing
  • Easy

Nutrition per serving

  • kcal 60
  • fat 3g
  • saturates 2g
  • carbs 4g
  • sugars 4g
  • fibre 0g
  • protein 3g
  • salt 0.1g


  • 250ml whole or semi-skimmed milk
  • 1 tbsp lemon juice or vinegar


  1. Mix the milk and lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won’t thicken as much as traditional buttermilk, but it’s a great substitute when making scones, soda bread or pancakes. Don’t worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked. 

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