I’m a huge fan of using buttermilk in my baking as it creates a light and fluffy texture with a little bit of tang that is just Oh So Good. Homemade vegan buttermilk is easy to make and can be used in donuts, biscuits, pancakes, muffins and cakes. Ok, but what is it?
What is buttermilk?
Buttermilk is sour milk that has been fermented, usually with lactic acid bacteria. It can be used as a leavener, usually in conjunction with baking soda, and also for flavour and to whiten baked goods. If you’ve ever made soda bread or red velvet cake, you’ve most likely used buttermilk.
Buttermilk is often hard to find in stores and pre-made vegan buttermilk seems to be a completely mythical item. But don’t worry. It is very easy to make with just 2 simple and commonly used ingredients and takes no time at all.
How to make Homemade Vegan Buttermilk
Buttermilk uses a very simple ratio of 1:1 with 1 part (cup) of milk to 1 part (tablespoon) of acid. Pour 240ml (one cup) of plant based milk into a measuring jug and add 15ml (1 tbsp) of an acidic liquid such as vinegar or lemon juice. I like using apple cider vinegar but white vinegar will work equally as well.
The acid works by souring the milk and creating that sharp, distinctive taste. Let it sit for 5 to 10 minutes and it’ll thicken slightly and curdle and be ready to add to your recipe. You can watch a short video of this process here.
Ingredients and Substitutions
Plant Based Milk: my preference is to use almond milk, purely as I like the creaminess of it in my baked goods. Feel free to sub with your preferred non dairy milk. If you’re not dairy free or vegan, sub with dairy milk.
Acid: white vinegar, apple cider vinegar and lemon juice all work equally as well to curdle milk. Use whichever you have when you are making this recipe.
Store in the fridge in an airtight container for 2-3 days. Mason jars are perfect for storing homemade vegan buttermilk. Stir before adding to your recipe.
Want to try it in a recipe? Check out my red velvet donuts.
Homemade Vegan Buttermilk
- Small measuring jug
- 240 ml Plant Based Milk
- 15 ml White Vinegar
- Add 240 ml of plant based milk to a measuring jug.
- Pour in 15 ml (1 tbsp) of white vinegar and stir to combine.
- Allow to rest for 5 to 10 minutes. The milk will curdle and thicken slightly,
- Vegan buttermilk is perfect to use in baking to add an extra tang and as a natural leavener.
- You can use lemon juice, white vinegar or apple cider vinegar as the acidic liquid.
- This recipe uses a 1:1 ratio and can be halved, double and tripled accordingly. If you work in cup measures, use 1 cup of milk for 1 tablespoon of acid, 1/2 cup for 1/2 tablespoon and so on.
- Best used immediately. If you make extra, store it in an airtight container in the fridge for 2-3 days. Stir before adding to your recipe.