Buttermilk Recipe (Homemade Fermented Milk)

Homemade buttermilk fermented milk - Lilie Bakery

Easily make your buttermilk (fermented milk) with this recipe in 2 ingredients! Buttermilk, fermented milk, buttermilk, buttermilk: under these different names hides a milk widely used in baking to provide a lot of softness cakes, cakes, muffins and other delicacies…

It is sometimes difficult to obtain it depending on the region, so this recipe allows you to make fermented milk at home In 15 minutes.

What is buttermilk exactly?

Originally, this buttermilk is the liquid from the fresh milk that remains after the butter churn has been made. It is a fermented milk that is created by mixing milk and an acidic ingredient.

Its texture is thicker than conventional milk. Buttermilk tastes sour and slightly acidic. Its flavor is more marked, the buttermilk brings especially a lot of softness in recipes for desserts and pastries.

2 ingredients and that's it!

  • Milk : semi-skimmed, skimmed or whole. You can use cow's, sheep's or goat's milk. It is even possible to use vegetable milk: soy milk, almond milk, oat milk, coconut milk.
  • Lemon juice ou vinaigre : it is the key ingredient which allows to start the fermentation of the milk. This is what will give the buttermilk its characteristic “curdled” aspect.
Buttermilk buttermilk recipe - Lilie Bakery

How to make buttermilk (fermented milk) easily?

First, put your ingredients at room temperature : this allows the chemical reaction to take place more quickly.

  1. In a container (a bottle or a large bowl) pour the milk.
  2. Then add the fermentation ingredient: either the lemon juice or the white vinegar or cider vinegar.
  3. Leave to stand for several minutes until the milk “curdles”. Mix and it's ready.

PS: I give you the detailed quantities in the recipe at the bottom of the article.

How to store homemade fermented milk?

Once done, you can keep your fermented milk up to 3 days in the fridge. I advise you to keep it in a closed container (bottle with airtight cap).

In which recipes to use buttermilk?

Buttermilk can be used in all types of recipes: pancakes, muffins, cakes, cakes, buns, scones etc. Buttermilk provides a lighter dough, a softer and more airy texture. Recipes of Anglo-Saxon origin call it “buttermilk”.

Use it without fear, buttermilk will not leave an unpleasant taste in your recipe. If you use vinegar to create your buttermilk, your dessert won't taste like vinegar afterwards.

Please note: if your recipe calls for fermented milk, do not use regular milk instead. Classic milk is less acidic than fermented milk therefore the chemical reaction with the baking soda or yeast will be less strong, the texture of the recipe will therefore be less puffy and less chewy.

My recipe suggestions with buttermilk/fermented milk

Homemade buttermilk fermented milk - Lilie Bakery
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4.6 on 14 votes

Buttermilk Recipe (Fermented Milk)

Make your buttermilk or fermented milk easily at home in just 15 minutes!
Prep time1 minute
Cook time0 minutes
Repos15 minutes
Total16 minutes
Recipe type: Beverages
Cuisine: French
Keyword: buttermilk, fermented milk

Ingredients:

  • 240 ml milk at room temperature whole (my preference), semi-skimmed or vegetable milk
  • 1 cs lemon juice OR vinegar (white or cider)

Instructions:

  • In a small container or a small bottle, pour the milk and add the lemon juice OR the vinegar. To mix everything.
  • Let stand for 10-15 minutes. The milk will curdle slightly (become a little grainy) this is normal. Mix one last time and it's ready: you can use it in your recipes.

Notes:

This homemade fermented milk can be stored for up to 3 days in the refrigerator in an airtight container. 
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
25th February 2022

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13 comments

  1. Reply

    Laurine

    16th June 2023

    Hello and thank you for the recipe. On the other hand my milk did not curdle as you specified even after 30min at rest is it normal? I used 1 tbsp white vinegar for 240ml of whole milk. What do you think could have happened?

    • Reply

      Lilie bakery

      July 7, 2023

      Hello Laurine, very good question, as I was not with you it is difficult to know what went wrong. You need whole milk, it's important, and at room temperature, especially not cold. Otherwise you can either let it take longer, or add a little acid (vinegar or lemon). As my 3rd photo in the article shows, there must be a little bit of curd forming on your container. See you soon :)

  2. Reply

    Frederic

    July 15, 2023

    5 stars
    Hello and thank you for the explanation. Did you specify that we can take vegetable milk? there is a preference for rice, oats…!?

    • Reply

      Lilie bakery

      July 24, 2023

      Hello Frédéric, for a vegetable version, you can use soy milk, it is the one that reacts best with the acidity of lemon/vinegar. See you soon :)

  3. Reply

    Julien

    27th October, 2023

    5 stars
    Hello, what white vinegar do I use please because I can only find household white vinegar and not for cooking

    • Reply

      Lilie bakery

      2th November 2023

      Hello Julien, this is white vinegar (transparent) made for cooking that can be found in the oils aisle. Indeed, do not confuse it with household vinegar. See you soon :)

  4. Reply

    Lili

    9th November 2023

    5 stars
    Hello in your recipe you say that you can use semi-skimmed, skimmed, whole and even vegetable milk but in your response to laurine you say that you need whole milk and that it is important...
    So at home I have semi-skimmed, would that work or not?
    I want to make your recipe for chocolate muffins which look sublime :-D
    Thank you in advance for your answer !

    • Reply

      Lilie bakery

      10th November 2023

      Hello Lili, personally I always make it with whole milk, because I find that it thickens more quickly once you add the acidic agent (vinegar or lemon). But it also works with semi-skimmed or certain plant-based milks. See you soon :)

  5. Reply

    Patricia

    7th February 2024

    Hello,

    I have just read your recipe for making buttermilk, however it seems to me that you are giving the recipe for making a fermented milk, like “clabber” but in no case buttermilk.
    Buttermilk, as its name suggests, is the liquid that remains after working the milk cream into butter. And Ribot milk would be made from this liquid and not curds!

    cordially

    Patricia

    • Reply

      Lilie bakery

      14th February 2024

      Hello Patricia, I can confirm that buttermilk is fermented milk. Traditionally it is prepared with the liquid remaining after churning the butter. Its acidity is useful in baking, because it creates a reaction with the alkalinity of baking soda to leaven and give a lot of softness to cakes, for example. See you soon :)

  6. Reply

    Claire

    March 18, 2024

    Good morning, thank you for your article.
    I tried the recipe with whole milk but it didn't work. So I was wondering if the recipe worked with uht milk?
    thank you for your reply

    • Reply

      Lilie bakery

      April 8th

      Hello Claire, yes it works with UHT milk, that's how I do it myself. Your two ingredients must be at room temperature, otherwise it will take longer. See you soon :)

  7. Reply

    Anonymous

    22th May 2024

    5 stars

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