This buttermilk  ‘recipe’ has the honour of being the first post in (what I hope will be) a very long series of cooking hacks, or better said ‘tips and tricks on how to avoid disasters in the kitchen’.

In my opinion, this is probably the easiest thing anyone could do. And yet, I had no idea about it until I found myself in front of a half mixed cake filling, missing the buttermilk which I forgot to buy that day. The filling was becoming mushy, the cake was in the oven … and there was absolutely no time to go back to the store. Calling my eastern European mother to give me the saviour tip was a definite ‘no-no’, as she most probably would have told me she has no idea what buttermilk is or ask me why do I want to use it for a cake filling (the only ‘buttermilk’ eastern Europeans know is sour cream or yogurt and the main cake filling is some sort of cocoa filling ). Therefore, I had to find my way through the plethora of information on the web and find a good solution for replacing my missing ingredient with what I had.

Unfortunately, at that very time, trying to make my own buttermilk didn’t really work and my cake filling was already spoiled anyway. So, after a few days, I came back to this replacement recipe and tried different combinations of milk or heavy cream with lemon juice or vinegar. I must say that I hated the vinegar option (maybe also because I kind of hate vinegar in general) and I found the heavy cream to be a bit too much for me. I like keeping things light if possible and using 1,5% fat-milk is the best option for that, in my opinion.

So there you have it! The easiest (and probably the cheapest) buttermilk you could ever have.  Follow the recipe down below and start adding that light buttermilk to your recipes whenever you want!

PS: I just assumed that everyone has milk and lemons lying around in their kitchens…

Homemade Buttermilk
Prep time
Cook time
Total time
Serves: 1 cup
  • 250 ml / 1 cup of milk (you choose the percentage of fat)
  • 15 ml / 1 tablespoon of lemon juice
  1. Mix the lemon juice with the milk, give it a little stir and let it sit at room temperature up to 15 minutes.
  2. The more fat the milk has the thicker your buttermilk will become. Even so, don't expect to have the same consistency as the store-bought buttermilk.
  3. This is basically an alternative to the store-bought buttermilk but it can definitely be used in any recipe that requires it.