Homemade Buttermilk Recipe



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how to make homemade buttermilk recipe

Easy Homemade Buttermilk Recipe

Our homemade buttermilk recipe is so easy to make that I make it all the time! Homemade buttermilk can be made with fresh milk or milk that has gone sour. It literally takes me two minutes to throw it together, let it sit overnight and then in the morning I have fresh homemade buttermilk for my pancakes.

I use homemade buttermilk for:

  • pancakes
  • coffee cakes
  • homemade breads
  • homemade rolls
  • homemade baking powder biscuits
  • homemade cakes
  • soaking chicken before frying
  • buttermilk ice cream
  • buttermilk dressing
  • homemade scones

When I say I use homemade buttermilk for everything, I do. I just love my homemade buttermilk! If you want to try your hand at making homemade buttermilk, give our recipe a try and be ready for all the great goodies to come!



 

Homemade Buttermilk Recipe

3 1/2 cups milk
1/2 cup buttermilk, room temperature

Mix ingredients and let sit out in warm spot for 24 hours. After that, you have a fresh batch of homemade buttermilk! This works great. Don’t forget to save a half cup at the end so you can make a new batch of homemade buttermilk. It keeps going and going! Makes 1 quart.

You can use any kind of milk including dry milk, but regular milk works better than skim or dry milk. This recipe is a good way to use sour milk without throwing it away.

 

Homemade Buttermilk Dressing

1 cup of buttermilk
1/2 cup mayonnaise
Seasonings: I love dill, onion and garlic powder and parsley. If I have some chopped chives will throw some of those in too.

Mix and chill for 3 or more hours to let the flavors combine. This is a great dressing for salads but if you want to make it into a dip, then just add more mayonnaise.

This Homemade Buttermilk Recipe is from our Dining on a Dime Cookbook. For more easy recipes like this homemade buttermilk, check out Dining On A Dime here!



 

Comments

  1. Lauren says

    You can save even more money by adding 1 T lemon juice to 1 c milk. Let it set about 5-10 minutes until you see the milk curdling. Use this in place of buttermilk!

  2. Diane says

    When a recipe calls for buttermilk you can also add 1 tbs. cider vinegar to 1 c. milk. Done this for years. Works just fine.

    • says

      I just leave it the 24 hours usually. If it runs over an extra hour or two it won’t hurt it.

      This is an easy and good recipe just replace the milk for buttermilk. You can do this for most biscuit recipes. The buttermilk gives anything a lighter texture and good flavor.

      Mikes Baking Powder Biscuits

      We also have some good recipes in Dining on a Dime if you have a copy of it. We have a ton of “from” scratch recipes in there for everything under the sun if anyone is needing more of those.

  3. Jim says

    I like to use Lactose Free 2% milk because it keeps so much longer in the Fridge. I usually only buy a quart of buttermilk because I use it so infrequently but love it in cornbread and biscuits.
    How does the buttermilk recipe work with lactose free milk?

  4. getforfree says

    I also make my own buttermilk this way.

    I also make cheese from my homemade buttermilk. I usually make about 1 gallon of buttermilk in a pot. When the buttermilk ready, bring it to boil, let it boil for about 2-3 minutes. Then it will start to separate. Steer a little with a wooden spoon as it boils. Then turn it off and wait at least 5 minutes or until it is not to hot for you to handle it. Then I run it through the cheese cloth, to get rid of the water. It might take about 20-30 minute. I don’t really know what to use the water for as it tastes sour, but the cheese is good, kind of like cream cheese and cottage cheese mix, only better. My kids like it with frozen fruit and sugar mixed.

  5. Simplesista says

    Hi Jill, Tawra and all the rest of u wise frugal people! I live in England and have only recently found this website. In the month or so that I’ve been following u, I’ve become totally engrossed in your great money saving tips and all of your lives- Jill, Tawra, grandma, rose, Grizzly Bear Mom, Sandi P to name a few! Even though I read a few frugal living blogs, this is by far the best. There is a real feeling of kinship and community amongst u, which I love. I have been reading as many articles as possible on the site, I’ve still hundreds to go- but I’m thoroughly enjoying each and every one. However I’m getting a little confused to what’s happening now with some if the things u guys have discussed in your posts. So please forgive me if this is a little nosy or cheeky but can I ask tawra where you are living now, is it in the house pictured in the article”being frugal is not the same as being poor”? Or have u moved from there? Are u in Colorado or Kansas now? Jill where are u living, is it close to tawra?
    Grandma, has your son moved back china? How is your health? Have the mines closed down?
    I’m very sorry if these are personal questions, it’s just the postsI’ve been reading arent in chronogical order, so I don’t know what’s happening in your lives when- if that makes sense!
    Thanks for all your support and humour via the website, I’m totally immersed!
    Best wishes from the rather cloudy and grey shores of England! Xxxxx

    • says

      No problem just ask away. Tawra has now moved to Colorado to be closer to our extended family. I still live here in Kansas. I have been trying to maybe move to Colorado too but houses are way to high for my income at this moment so I just make as many trips as I can to see my grandkids. Thank goodness there is Skype because I would be having grandkid withdrawals. :) I also spend about 4 hours on the phone with grandkids talking to them. With school starting that may??? slow down a little.
      I’m not too lonely because my son and his family live here in town too but everyone (my parents,brother,nieces etc.) else is in Colorado.
      I’m not sure what has happened to grandma – we haven’t heard from her for awhile. Last I knew her son and his family was to move back from China a few months ago.
      Don’t worry about the questions being too personal. After writing an article on how to wash and hang out my undies there isn’t too much hidden. : ) :)

  6. Cynthia says

    Wish I could track down the note in an old cookbook on how to make “instant” buttermilk (actually probably what a southerner would call “clabber” milk but it works). If I’ve got 1/2 cup buttermilk, I’ve probably got enough for any recipe I’m going to do.

  7. Trish says

    Simplesista,
    When you make cheese you end up with watery whey leftover. This is supposed to be really good for making bread-it is used as a dough conditioner in commercial bread to make it last longer. There are many uses for whey. Just google it. You can even use it as a sometime toner for your face-if it’s too strong for your skin just dilute with a little water.

  8. hixinthestix says

    We milk a cow daily and have lots of milk and make all sorts of dairy products including cheese, butter, yogurt, dolce de leche. I use buttermilk as the liquid in most baking, but have really enjoyed the taste in my homemade bread. I just replace all the liquid in the bread with warm buttermilk. It makes a really tender loaf of bread with a tangy flavor. Then top that with homemade butter! MMM

  9. Penny S says

    I tried making buttermilk by using 1/2 cup buttermilk that I already had, added 3 1/2 cups whole milk to it and let the container sit out on the counter for about 26 hours. The end product was not exactly what I expected. It was more like sour milk rather than buttermilk. It was watery, like regular whole milk, not thick like the buttermilk that I buy at the store. Also, it tasted kind of flat like it needed a little salt added. Is this the usual result for buttermilk made this way? I need some advice please.

    • says

      Penny you can leave it up to 48 hours which might help it some. It all depends on the temperature, bacteria etc. It won’t look exactly like the store bought but it works the same in the recipes as the store bought. It sometimes is a little more runny. I only use mine in recipes and not drank it so I’m not sure it the homemade is as good to drink or not as far as flavor goes and texture. What you use buttermilk for in a recipe is liquid and some leavening in the fact that it makes the texture lighter so that is why the fact it is a little runnier doesn’t matter in the recipe.

  10. Penny S says

    Jill, do you think that I can put the buttermilk that I made that was too runny back out of the refrigerator and leave it on the counter for maybe 24 hours more and see if it will be more buttermilky (my word) or would this not be a good idea as I have had the mixture back in the refrigerator?

    • says

      I don’t think it would hurt anything. I would try it and see. You may have to leave it a little longer because it would almost be like starting over.

  11. JoAnna Courtenay says

    Hi I’ve enjoyed reading this article thanks but have a few questions. We get our milk fresh from a farmer. Do I don’t have any buttermilk starter and would rather not get store bought milk. Can I use the vinegar or lemon juice trick to get some starter going? Also since we use raw Unpasteurized milk is it safe to leave it on the counter that long? I’ve always been super careful to keep my milk real cold. Thanks again :)

    • says

      One thing JoAnna people get confused on is that adding vinegar or lemon juice to milk is not the same as real buttermilk. Real buttermilk has a certain culture, bacteria (or something like that) used in it to make buttermilk that is why you need to use buttermilk to make more buttermilk and not vinegar or lemon juice. I am not sure about the leaving unpasteurized milk on the counter. I do know milk doesn’t spoil as fast as we think. Years ago the milk man would bring milk to each door and leave it sit outside even in the summer sometimes for hours so I think it is tougher then we give it credit for.

      Someone else who uses unpasteurized milk might have a better answer then mine. I have always stayed away from unpasteurized milk because I had a good friend who loved it and drank it for years with no problem then she got terribly sick and almost died and it was from the unpasteurized milk. She was in the hospital for a couple of weeks from it. Which is why I am afraid of it.

  12. Sue B says

    What do you store the buttermilk in? A quart canning jar? I am making my first batch right now just in a 4 cup Pyrex measure cup.

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