The Best Ever Buttermilk Hack

"This website contains affiliate links. If you choose to click on a link, I might be rewarded very small credit or a commission off the sale. Please know that I will only ever recommend products that I use and love and that all product reviews are given, whether positive or negative, are my own honest opinion."

Who doesn’t love warm, fluffy, delicious, buttermilk pancakes? Or biscuits? Or really anything with buttermilk!! And who ever plans ahead enough to have this not so necessary item in their refrigerator? I never buy buttermilk. Seldomly does it ever even cross my mind until I am mid-recipe in something that calls for it, the most common being Texas sheet cake, handsdown my favorite cake with the exception of angel food!

So what exactly IS buttermilk? For those of you that are wondering buttermilk in its truest form is the liquid that remains after the butter has been churned. Buttermilk that you purchase is typically a lowfat milk that has been curdled and soured. This is usually done by the manufacturer adding a culture of lactic acid.

This little kitchen hack is perfect for all those recipes and calls for only two super simple ingredients you are sure to have on hand! Regular milk (I use whole milk) and white vinegar (to curdle your milk.)

I have used this in multiple recipes and it has never yet failed me! In under 5 minutes you will have “buttermilk” without ever having to make a trip to the store.

Instructions

1. Pour desired amount of milk into measuring cup
2. Add 1 TBSP of white vinegar per 1 cup of milk (ex: 2 cups of milk and 2 TBSP of vinegar.)
3. Give it a quick stir and allow to sit for around 5 minutes

And there you have it!! The best buttermilk hack you will ever come across!