Vegan Buttermilk Recipe by Tasty (2024)

FAQs

What is the best vegan substitute for buttermilk? ›

In a bowl, combine lemon juice with almond milk to make “vegan buttermilk.” Set aside for a few minutes — it should curdle slightly. It won't thicken like buttermilk, but it has a similar effect in recipes. Use in vegan ranch, biscuits (or gluten-free biscuits), or anywhere else that calls for buttermilk.

Vegan Buttermilk FAQs

Not all non-dairy milks will curdle when lemon juice or white vinegar is added. For example, coconut milk will not curdle when any kind of acid is added. I have tried this successfully with soy and almond milk, and I can state for a fact that it works like a charm.

This quick and easy buttermilk substitute is incredibly simple, and my hope is that you have what you need at home already. Here's what you need: Lemon juice OR vinegar. Fresh or bottled lemon juice OR distilled white vinegar will work equally well.

Store-bought buttermilk is thicker, tangier, and more acidic than traditional or homemade buttermilk. If you're preparing a recipe that calls for buttermilk, it's best to stick with store-bought, especially in baked goods that depend on precise leavening.

Combine almond milk and apple cider vinegar, and whisk together. Let sit for 5-7 minutes to “curdle”. Use as a substitute to buttermilk in a variety of recipes!

The tangy, acidic flavor and thick texture of yogurt is similar to buttermilk, so plain yogurt makes for a good substitute.

You can make homemade buttermilk with 1 cup of milk and 1 Tablespoon apple cider vinegar. Simply stir the two ingredients together and let them sit for 5 minutes. The milk will react with the acidity of the vinegar and curdle slightly, creating the same, tangy, creaminess of store bought buttermilk!

Homemade Buttermilk Is Actually “Soured Milk”

Unfortunately, given the limited quantity of vinegar that you can add without negatively affecting flavor, the milk can only get so thick.

Many years ago, all buttermilk was essentially “cultured.” Today, however, cultured buttermilk refers to skim milk that has been intentionally inoculated with lactic acid-producing cultures, usually Lactococcus lactis or Lactobacillus bulgaricus and Leuconostoc citrovorum.

After 12 to 24 hours, the mixture will thicken. The longer you leave it out, the thicker and tangier the buttermilk will be. Depending on how warm your kitchen is, it may also take longer. Once the buttermilk has reached the texture and flavor you desire, store it in the refrigerator for up to a month.

Why is homemade buttermilk bitter? ›

Using too much starter can crowd the bacteria, creating a thin consistency and a bitter flavor. Overcultured buttermilk may also taste bitter. Check the culturing temperature to verify it is within the appropriate range.

Cultured buttermilk is what you call buttermilk that is made in that modern way we just talked about. It's regular milk, with live active bacteria cultures added. The culture makes it a little thicker and gives the flavor that tang. This is the stuff you see at most stores.

Mill It's vegan buttermilk is low in sugar, priced between $4.99 and $5.99 for a 32-ounce bottle and can be used in recipes such as baked goods, pancakes, and smoothies, along with more savory applications such as coleslaw, corn bread, and curry.

All you need to make a substitute to use in place of buttermilk in your baking recipes is milk and white vinegar, or lemon juice. I typically opt for 2% or whole milk and fresh lemon juice, but bottled will also do the trick.

Absolutely! Vegan almond buttermilk is delicious and works just as well as soy buttermilk in a range of recipes. In fact, any plant-based milk can create a delicious buttermilk alternative in most recipes. The added benefits of oat milk, in particular, create an excellent vegan alternative to buttermilk.