Into a 1 cup measure pour vinegar or freshly squeezed lemon juice (1 tbsp). Top it off with room temperature milk. Pour it into a bowl. Stir and let sit for 5-10 minutes. Stir again and use as directed in your recipe.Tip : Not for drinking. This is what I use mostly in baking recipes (cakes, pancakes etc.)
CITRIC ACID HOMEMADE BUTTERMILK
Measure milk into 1 cup measure. Pour into a bowl and add citric acid (1/4 tsp). Stir well and let sit for 5-10 minutes. Stir again and use as directed in your recipe. Tip: Thick and smooth, mildly acidic, tasty.
CREAM OF TARTAR HOMEMADE BUTTERMILK
Measure milk into 1 cup measure. Pour it into a bowl and add cream of tartar (1 tsp and 1/2 tsp). Stir well and let sit for 5-10 minutes. Stir well again right before using. Cream of tartar tends to sink to the bottom of the bowl. Use as directed in your recipe. Tip: This buttermilk is very mild in acidic taste and it doesn't thicken up like other buttermilk substitutes. It's important to stir it again right before using.
SOUR CREAM/YOGURT BUTTERMILK
Measure milk into 1/2 cup measure and pour into a bowl. Then measure sour cream/plain Greek yogurt, plain yogurt (1/2 cup) and pour it into a bowl with the milk. Whisk well till blended together and let sit for 5-10 minutes. Use as directed in your recipe.Tip: This buttermilk is excellent for meat marinades (chicken, pork, venison, fish) and drinks as well. It's smooth and creamy.
Notes
HOW LONG DOES HOMEMADE BUTTERMILK LAST? - Best to use within 3 hours.CAN I USE COLD MILK TO MAKE BUTTERMILK? - I recommend using room temperature milk. Heat cold milk in a microwave for 20 seconds. HOW CAN I MAKE DAIRY-FREE BUTTERMILK? - Use non-dairy milk, such as oats, almonds, and soy milk.