Make buttermilk for your baked goods with this 5-minute recipe. Simply combine your milk of choice and vinegar or lemon juice. You can easily make this buttermilk vegan/dairy free/nut free depending on your choice of milk. Recipe as written yields 1 cup buttermilk. The basic ratio is 1 tablespoon vinegar to 1 cup milk; see post for alternate yields.
1 tablespoon vinegar* or lemon juice
1 cup milk of choice**
Measure the vinegar or lemon juice into a liquid measuring cup.
Fill the measuring cup to the 1-cup mark with milk. Stir and let the mixture rest for at least 5 to 10 minutes. You will see some light separation in the milk (curdling). Use as instructed.
*Vinegar options: Choose from a clear or almost clear vinegar, such as plain distilled vinegar, apple cider vinegar, rice vinegar or Champagne vinegar. They are all similar enough in acidity levels to work well, and I can’t discern a difference in the final flavor of the baked good depending on which is used.
**Milk options: Choose from cow’s milk, nut milk coconut milk, soy milk, oat milk—any milk will do, really!
Make it dairy free/vegan: Choose your favorite dairy free/vegan milk.
Make it nut free: Be sure to use a milk that is nut free.
Make it soy free: Be sure to use a milk that is soy free.
▸ Nutrition Information
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