How To Make Homemade Buttermilk
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Lynn shows two ways to make buttermilk from things already in the kitchen, because a recipe usually only needs a cup and Travis had just paid almost $4 for a whole quart. One method uses milk and lemon juice; the other uses sour cream, and she explains which one she reaches for when she's baking a cake.
What Lynn shows you
- Method one as she describes it: one cup of whole milk plus one tablespoon of lemon juice or white vinegar, left to sit about 5 to 10 minutes while you get the rest of your recipe ready.
- Method two: three-quarters of a cup of sour cream topped up to the one-cup line with whole milk (or water), plus a few drops of lemon juice. She says this version is better for cakes because the sour cream adds creaminess and more tang.
- She only tested it with whole milk — "I'm not sure about low fat and all that other skim milk" — and asks viewers to report back in the comments on other milks.
- Her honest note on the result: "it's just a little different texture than what you're used to buying but it acts the same in your recipes as the store bought buttermilk."
- She uses what's on hand rather than shopping for it: "if you got it at home use it, don't go out and buy nothing special." Amounts come from auto-generated captions — watch her measure on screen.
These notes summarise the video — watch it for the full method.
