How do you make buttermilk from milk and yogurt at home?

To make buttermilk from milk and yogurt at home, take one cup of fresh milk and add two tablespoons of plain yogurt. Mix thoroughly to ensure the yogurt blends smoothly and evenly with the milk. Then, cover the bowl and let it sit at room temperature for about 10 to 15 minutes. During this time, the natural bacteria in yogurt will ferment the milk, turning it slightly thick and tangy. After resting, your homemade buttermilk is ready to use in cooking or baking.

What is the easiest way to prepare buttermilk using milk and yogurt?

The easiest way to prepare buttermilk using milk and yogurt is to mix one cup of milk with two tablespoons of plain yogurt. Stir the mixture thoroughly until smooth. Then, leave it at room temperature for 10 to 15 minutes to allow the yogurt’s good bacteria to sour the milk. This quick and simple method creates buttermilk without any special tools or long waiting times, making it perfect for when you need buttermilk quickly for recipes or drinks.

Can I use store-bought yogurt to make buttermilk from milk?

Yes, you can definitely use store-bought plain yogurt to make buttermilk from milk. Just make sure the yogurt is unsweetened and contains live active cultures, as these bacteria are necessary to ferment the milk. Avoid flavored or sweetened yogurts because they will change the taste and texture of the buttermilk. Using plain yogurt is a convenient and easy way to make fresh buttermilk at home whenever you need it.

How long does it take to make buttermilk from milk and yogurt?

Making buttermilk from milk and yogurt usually takes about 10 to 15 minutes. After mixing the milk and yogurt, let the mixture sit at room temperature for a few hours so the yogurt cultures can ferment and naturally sour the milk. If your room is warm, it might be ready a little faster. This short resting period helps the milk develop the slightly thick texture and tangy flavor of buttermilk, making it ready to use for cooking or baking.

What is the ratio of milk to yogurt for homemade buttermilk?

The perfect ratio for homemade buttermilk is one cup of milk to two tablespoons of plain yogurt. This ratio gives the perfect balance of creamy texture and tangy flavor. If you want your buttermilk thicker, you can add a little more yogurt, but the standard ratio works well for most recipes. After mixing, let the combination rest for 10 to 15 minutes so the yogurt’s cultures can sour the milk properly, resulting in fresh and tasty buttermilk.

Is homemade buttermilk from milk and yogurt the same as store-bought buttermilk?

Homemade buttermilk made from milk and yogurt is very similar to store-bought buttermilk in taste and texture. Both offer a tangy taste and a mildly thick consistency. The main difference is that store-bought buttermilk may contain preservatives and additives, while homemade is fresh and natural. Homemade buttermilk is an excellent substitute for store-bought versions and works perfectly in baking, cooking, or drinking.

How do I know when buttermilk made from milk and yogurt is ready to use?

After mixing milk and yogurt, let the mixture sit at room temperature for 10 to 15 minutes. You’ll know it’s ready when it slightly thickens and develops a tangy smell. The texture should be creamier than milk but not as thick as yogurt. If it has a sour or unusual smell, it's safest to throw it away. When ready, give it a good stir, and your homemade buttermilk is perfect for use in recipes or as a refreshing drink.

Can I substitute yogurt for buttermilk in recipes?

Yes, yogurt can be used as a substitute for buttermilk in most recipes. Use plain, unsweetened yogurt and thin it by adding a little milk or water until it reaches the consistency of buttermilk. This mix works well in baking and cooking by providing similar tangy flavor and moisture. It’s a handy substitute if you don’t have buttermilk on hand, and it helps keep your dishes tender and delicious.

How long can I store homemade buttermilk made from milk and yogurt?

You can store homemade buttermilk made from milk and yogurt in the refrigerator for up to three days. Keep it in a clean, airtight container to maintain freshness. Before using, shake or stir it well because separation might occur naturally. If it smells too sour or looks curdled beyond normal, it’s best to discard it. For the freshest taste and best results in cooking, try to use your homemade buttermilk within the first two days.

What are the health benefits of drinking buttermilk made from milk and yogurt?

Buttermilk made from milk and yogurt is rich in probiotics, which help support good digestion and a healthy gut. It’s also low in fat but high in important nutrients like calcium, potassium, and vitamins. Drinking buttermilk can help keep you hydrated and soothe your stomach. The natural bacteria in yogurt boost immunity and improve digestion, making buttermilk a healthy and refreshing choice for daily consumption.

How to make buttermilk from milk and yogurt in simple way

Have you ever started baking or cooking, only to find there’s no buttermilk in the fridge? Don’t worry—it’s very easy to make your own at home using just milk and yogurt. In this guide, we will show you How to Make Buttermilk from Milk and Yogurt using a quick and simple method that takes only a few minutes. It’s perfect for anyone who wants fresh, preservative-free buttermilk on demand. Whether you’re making pancakes, cakes, or marinades, this homemade version tastes just like store-bought—only fresher.

Why Make Buttermilk at Home?

Before diving into the steps, let’s understand why making buttermilk at home is so beneficial:

Cost-effective: You save money compared to store-bought options.
Freshness: Homemade buttermilk is free from additives and preservatives.
Control: You can adjust the thickness and sourness based on your preferences.
Convenience: No more last-minute grocery trips.

What is Buttermilk Exactly?

Traditional buttermilk is the leftover liquid that remains after churning butter from cultured cream. However, the version we make at home is a cultured buttermilk substitute, made by adding an acid (like lemon or yogurt) to milk. In our case, we’re using yogurt to keep it natural and creamy.

This process mimics the tangy flavor and acidity needed for recipes, making it an excellent substitute.

Ingredients You’ll Need

To make DIY buttermilk with yogurt and milk, you’ll need just two simple ingredients:

1 cup of full-fat or low-fat milk (room temperature is best)
2 tablespoons of plain yogurt (fresh and unflavored)

How to Make Buttermilk from Milk and Yogurt (Step-by-Step)

If you have ever needed buttermilk in a recipe but realized you don’t have any on hand, you’re not alone. Luckily, there’s a simple solution you can find right in your kitchen. Making buttermilk from milk and yogurt is not only simple, but also quick, cost-effective, and perfect for beginners. Let’s walk through the step-by-step method of how to make buttermilk from milk and yogurt in a simple, fast, and fuss-free way.

You don’t need any fancy tools or ingredients. In fact, you probably already have what you need: milk and plain yogurt. This homemade version of buttermilk works beautifully in recipes for pancakes, cakes, biscuits, marinades, and more. Now, let’s get started.

Step 1: Pour the Milk

To begin, take 1 cup of milk and pour it into a clean bowl, jug, or glass jar. Make sure the milk is at room temperature because that helps the yogurt cultures work more effectively and speeds up the fermentation process.

You can use whatever type of milk you have available. Full-fat milk will give you a richer and creamier buttermilk, while low-fat milk also works just fine if you prefer a lighter option. If your milk was in the refrigerator, leave it out for 10–15 minutes before starting this recipe.

Step 2: Add the Yogurt

Now, it’s time to add the key ingredient — yogurt. Add 2 tablespoons of plain yogurt (also known as curd in Indian kitchens) to the bowl of milk. Make sure to choose plain, unsweetened yogurt to get the best outcome. Flavored or sweetened yogurt will not give you the right tang or consistency and may affect the taste of your final recipe.

Fresh, active yogurt is ideal since it contains live cultures that help the fermentation process. These cultures react with the milk and begin the process of creating the sour, slightly tangy flavor that buttermilk is known for.

Step 3: Stir Well

Once the milk and yogurt are in the same bowl, use a spoon or whisk to stir the mixture thoroughly. Stirring thoroughly helps evenly spread the yogurt throughout the milk for proper fermentation. You want to see a smooth, slightly thicker consistency. This step is important because it allows the yogurt cultures to mix evenly and activate faster.

Make sure you don’t skip this step or rush through it. A good mix now means better texture and flavor later!

Step 4: Let It Rest

After stirring, cover the bowl lightly with a lid or plate and let it rest at room temperature. This is when the magic happens. Give the mixture about 10 to 15 minutes to settle and develop.

During this time, the good bacteria in the yogurt will start reacting with the milk. They break down the lactose in the milk, producing lactic acid, which gives buttermilk its signature sour taste and slightly thick texture. You don’t need to do anything during this step — just give it time to work.

If your kitchen is a bit cool, you can let it sit for up to 20 minutes. In warmer conditions, the mixture may be ready in as little as 10 minutes.

Step 5: Ready to Use

Once the resting time is done, give it one final stir. You’ll notice that the mixture has slightly thickened and smells a bit tangy — exactly how buttermilk should be. At this stage, your homemade buttermilk is all set and ready to use!

You can now pour it directly into your cake or pancake batter, use it as a marinade, or even enjoy it as a refreshing drink (especially in Indian cuisine, where this is common).

If you’re not using it immediately, store it in an airtight container and keep it in the refrigerator. When kept in the refrigerator, it stays good for up to 3 days. Just make sure to shake or stir it before each use.

By following this method, you’ve just made fresh, homemade buttermilk using only two ingredients. This technique is ideal for anyone looking for an easy buttermilk recipe at home, and it’s a fantastic option if you enjoy clean, natural cooking without preservatives or artificial ingredients.

Tips for Best Results

Use fresh yogurt to ensure proper fermentation.
Room temperature milk speeds up the process.
For a thicker consistency, use full-fat milk.

Variations to Try

If you are interested in experimenting beyond the basic milk and yogurt version, there are several effective ways to make your own homemade buttermilk recipe using different ingredients. These methods are just as easy and allow you to adapt based on what you have in your kitchen.

1. Milk + Lemon Juice or Vinegar

This is one of the most common quick-fix options. Simply mix 1 tablespoon of lemon juice or white vinegar into 1 cup of milk. Leave the mixture undisturbed for about 10 to 15 minutes to let it develop properly. The acid will curdle the milk slightly and give it that familiar tangy taste, making it perfect for baking. This is an ideal choice when you don’t have yogurt.

2. Milk + Curd

This method is popular in Indian households. Whisk 2–3 tablespoons of curd (dahi) into a cup of water or milk, depending on whether you want a drink or a thicker version for recipes. It produces a classic, flavorful buttermilk using just milk and curd.

3. Milk + Buttermilk Starter

If you have some leftover homemade buttermilk, you can use 1 tablespoon of it in fresh milk to start a new batch. This works like a natural starter culture and gives excellent results.

Each variation offers flexibility, taste, and simplicity!

Why This Buttermilk Recipe Works

Acidity: Yogurt provides the right level of acid to help with rising in baked goods.
Texture: The result is creamy but light.
Taste: It’s tangy, just like traditional buttermilk.

How to Use Your Homemade Buttermilk

Now that you have mastered how to make buttermilk from milk and yogurt, it’s time to explore the many delicious and versatile ways you can use your fresh homemade buttermilk in the kitchen.

Baking is one of the most popular uses. Buttermilk brings moisture and a mild tanginess that helps baked goods rise soft and fluffy. Use it in pancakes, waffles, muffins, biscuits, and cakes to get a tender, fluffy texture and rich flavor. It works especially well in recipes that call for baking soda, as the acidity in buttermilk activates it for a perfect rise.

In cooking, buttermilk is excellent for preparing dishes like buttermilk fried chicken, dosa batter, or creamy soups. It helps tenderize meat while adding a gentle tang that balances spices and enhances the flavor of sauces and stews.

You can also use it for marinating. Soaking meats or vegetables in buttermilk before cooking makes them juicier and more flavorful. Its mild acidity helps break down proteins, resulting in a softer, more tender texture.

Finally, buttermilk makes a great smoothie base, adding a creamy texture and a refreshing tangy flavor. It pairs well with fruits like bananas, berries, and mangoes for a refreshing, nutritious drink.

With so many uses, homemade buttermilk is a handy ingredient to keep in your kitchen!

Cultural Twist: Buttermilk from Milk and Curd

In Indian kitchens, buttermilk from milk and curd is a daily staple. Here’s a twist:

Whisk 1 cup of curd with 2 cups of water.
Add a pinch of salt, cumin powder, and chopped coriander.
Serve chilled — perfect for summer!

This version is thinner and usually served as a drink or digestive.

Conclusion

Making buttermilk at home is a simple, satisfying process. It requires no special equipment, just everyday ingredients and a few minutes of your time. Once you try this easy buttermilk recipe at home, you may never go back to store-bought versions.

So the next time a recipe calls for buttermilk, don’t panic. Simply follow this easy guide to make buttermilk from milk and yogurt, and you’ll be all set!

How to Make Buttermilk from Milk and Yogurt in Simple Way Quickly