Homemade Buttermilk in 2 Minutes: Easy Recipe

French

Buttermilk is the secret ingredient behind extra fluffy pancakes, moist cakes, and tender bakes.

Learn how to make your own buttermilk at home in minutes, with simple ingredients you always have on hand.

Homemade Buttermilk: The Easiest Way to Make It at Home

When I first arrived in England, one of the handiest kitchen secrets I discovered was making homemade buttermilk, a staple that goes by many names: cultured milk, lait ribot, or lben.

In Algeria, this delicately tangy, refreshing drink is often enjoyed alongside dates and warm flatbreads like rakhssis or bradj.

Made with fresh milk, it offers a unique, comforting taste that I truly missed after moving.

The buttermilk sold here is much tangier, typically packaged in small tubs and meant mainly for baking, rather than drinking as we would back home.

Fortunately, it’s incredibly easy to recreate that familiar flavor in your own kitchen with just milk and a splash of lemon juice.

This little trick has become my go-to for making cakes extra moist, pancakes light and fluffy, and for perfecting kalb el louz during Ramadan.

Whether I use homemade or store-bought buttermilk, the results are always satisfying.

Buttermilk is a tangy, fermented milk widely used in British and American baking, though its roots and uses span cultures and continents.

In Algeria and the Maghreb, you’ll find “lben”.

French cuisine offers “lait ribot,” especially in Brittany, while Eastern Europe has kefir.

Ingredients for Easy Homemade Buttermilk

• 250 ml (1 cup) milk : Whole milk is best for a creamier result, but semi-skimmed works well too. Room temperature milk reacts more efficiently with the acid.
• 1 tablespoon lemon juice (or white vinegar) : Fresh lemon juice adds a light, citrusy tang. White vinegar is more neutral in flavour, both work to curdle the milk quickly.

How to Make Buttermilk at Home : Step-by-Step

1. Pour the milk into a jug or bowl : Use room temperature milk for best results.
2. Add lemon juice or vinegar : Stir in 1 tablespoon of lemon juice or white vinegar per 250 ml milk.
3. Mix gently with a spoon : Don’t whisk, just stir to distribute the acid evenly.
4. Let the mixture rest for 10 minutes : Leave it at room temperature. The milk will thicken and curdle slightly, taking on that classic buttermilk texture.
5. Ready to use : Your buttermilk is now perfect for baking, pancakes, or marinades.

Other Ways to Make Buttermilk

• With plain yogurt: Mix 2 tablespoons of plain yogurt with 1 cup of milk. Let it sit for 10-15 minutes for a similar tangy result.
• With cream: Blend 200 ml milk, 50 ml cream, and 1 tablespoon lemon juice. Let rest 10 minutes.

Tips for Perfect Homemade Buttermilk Every Time

– Use room temperature milk: Milk reacts better with acid when it’s not too cold, which helps buttermilk form faster.

– Choose whole milk: It makes your buttermilk creamier, ideal for fluffy cakes and pancakes.

– Stir, don’t whisk: A spoon is all you need; no need to whisk or create foam.

– Allow enough resting time: Let the milk sit for at least 10 minutes so it thickens and develops its classic tang.

– Don’t worry if it looks grainy: A slightly grainy texture is normal. Just give it a good stir before using.

– Adjust the acidity to taste: Taste your buttermilk and add a few extra drops of lemon juice if you want it tangier.

– No lemon? White vinegar works just as well, but avoid colored or flavored vinegars.

– For a dairy-free version: Use soy or oat milk with lemon juice. The texture will be thinner, but it works well in baking.

Frequently Asked Questions About Buttermilk

– Is buttermilk the same as lait ribot or lben? They’re all fermented milks but can vary by region. Anglo-style buttermilk is usually tangier, while lait ribot and lben tend to be milder and thicker.

– Can you drink homemade buttermilk? Yes, especially when made with fresh milk and lemon juice. It’s mild, refreshing, and easy to digest.

– How do you store homemade buttermilk? Keep it in a sealed container in the fridge and use within three days.

– What if my buttermilk is too thin or too thick? Add more lemon juice to thicken, or a splash of milk to thin it out.

– Does buttermilk contain lactose? Yes, unless you make it with plant-based milk.

Other recipes to try for your desserts

• Apple jelly recipe
• Crumble Topping Recipe
• Homemade Ladyfingers (Boudoirs)