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Homemade Buttermilk

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This easy homemade buttermilk is a versatile staple that every home cook should have in their repertoire. By using a small amount of shop-bought buttermilk as a starter culture, you can transform ordinary whole milk into a thick, tangy liquid that adds a wonderful depth of flavour to any dish. It is a far superior alternative to the quick lemon-juice substitute, offering a creamy texture and authentic fermented profile that improves the crumb of your bakes.

A classic vegetarian ingredient, this cultured milk is essential for creating light, fluffy scones, pancakes, and soda bread. It also serves as a cooling base for creamy dressings or a tenderising marinade for savoury recipes. Once prepared, it keeps beautifully in the fridge for up to a fortnight, ensuring you always have a fresh batch ready for your weekend brunch or traybake.

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Ingredients for Homemade Buttermilk

  • 120ml cultured buttermilk

  • 475ml whole milk

  • 1/4 teaspoons kosher salt

How to make Homemade Buttermilk

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Here's how: In a mason jar, combine 120ml cultured buttermilk (the supermarket stuff is okay here; it will act as a starter), 475ml whole milk, and 1/4 teaspoons kosher salt. Cover and let stand in a warm place until the buttermilk thickens and coats the sides of the jar when tipped, 24-36 hours. Keep chilled for up to 2 weeks.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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