How to Make Buttermilk with Yogurt And Lemon Juice

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I've been wanting to make some really good buttermilk donuts lately. The only problem is that my preferred donut recipe calls for a good amount of buttermilk, which cannot really be found commonly when in stores I frequent (Aldi has something against buttermilk).

By · Baker: Layer Cakes, Cookies & Desserts

When I run out of buttermilk, I do not run to the store immediately. I use yogurt (or milk) and lemon juice (or vinegar), let it sit for a few minutes, I always filter it with cheesecloth or something else to filter out all the solids and just be left with the liquid and then move on with the recipe. It is the fastest fix for baking because it gives me the same tangy, soured effect but without making an extra grocery trip.

My go-to ratio is simple: 1 ½ tablespoon lemon juice or white vinegar for 1 cup milk or yogurt. I stir it together, leave it alone for about 5 minutes, and use it once the milk looks slightly thickened or lightly curdled. That is the version I always use when I'm making cakes, donuts, pancakes, or muffins and I want the batter to stay tender.

How I make My Own Buttermilk

Basically I am adding an acid (lemon juice or vinegar) to the milk. Stir and wait a few minutes. The acid with cause the milk to curdle which means thicken and in this instance sour. I usually use lemon juice since I always have it in my pantry. Your "homemade buttermilk" won't be as thick and rich as store bought buttermilk but it can easily be subbed for baking recipes without noticeable impacts to the finished goods.

How To Make Buttermilk With Yogurt

I like using Greek yogurt in the same proportion as milk (1 cup of yogurt per 1 ½ tablespoon of lemon juice), never had an issue and I can eat the leftovers, unlike with buttermilk. Win win!

What Will It Look Like

The milk will sort of separate (It will look like it's cracking). Then you can use the mixture in place of buttermilk.

Should I Use Vinegar Or Lemon Juice

My preferred acid is lemon juice for homemade buttermilk.

Why I Make My Own Buttermilk

I like making buttermilk at home because it's practical. This saves money honestly since I can only find buttermilk here in quarts for almost 5 bucks. Also, I don't have to figure out what else to make with the rest so it doesn't go to waste.

What I've Learned

The biggest mistake people make is treating this like a magic ingredient instead of a simple backup. It is not there to make the recipe taste fancy; it is there to help the baking chemistry work the way it should.

I also think people worry too much when the milk looks a little curdled. That is the point. If it looks slightly separated and smells lightly tangy, it is ready to use.