Buttermilk is a key ingredient for recipes like Devil’s Food Cupcakes and Christopher’s Buttermilk Pancakes. It’s used all the time in Ireland in baking, resulting in ultra-moist baked goods with a pleasant tangy flavor—particularly in breads. I’m always being asked how to substitute for it, since most people don’t keep it on hand in their fridge. When you realize how easy it is to make at home, you’ll probably stop buying it like I did.
Makes 1 cup (225 milliliters)
1 In a small measuring cup, stir the lemon juice or vinegar into the milk. Let sit at room temperature for at least 30 minutes, until the milk begins to curdle and becomes acidic.
2 Use in place of buttermilk in recipes as directed. If not using it straight away, store it in an airtight container in the fridge for up to 3 days.
Note
For this recipe, you need to use fresh dairy milk. Soy, coconut, or nut milks will not work.