How To Make Buttermilk

Nuvita Biscuits

Once you see how easy it is to make buttermilk, you’ll want to make your own everytime. Here’s how:


  • Heavy cream (avoid ultra-pasteurized)


1. Fill a jar halfway with heavy cream. Then, screw the lid on firmly (a canning jar works well for this purpose).

2. Start shaking the jar back and forth. After several minutes, the cream will thicken and turn into whipped cream. Keep shaking until the whipped cream is replaced with a yellow glob (butter) and a separate liquid (buttermilk).

3. Pour the buttermilk out of the jar, and use it in any recipe that calls for buttermilk.

To Use the Butter:┬áKnead it under cold water for a couple minutes to remove any remaining buttermilk (it will spoil very quickly, if you don’t). Then, salt (if desired), and store in the refrigerator until you’re ready to use it.



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Recipe Comments

  1. posted by Zanto on Feb 4, 2013

    I am making scones and I don’t have any buttermilk but I have heard that you can use vinager and milk but I have no vinager so I have also heard that you can use yogurt, milk and egg but I have no yogurt so somebody please help me!

  2. posted by wwwavid360gamercom on Feb 5, 2013

    I’m out of half and half and even heavy cream and need to make a quiche tomorrow morning! Can I sub in buttermilk somehow or am I making a trip to the market super early?

  3. posted by Elijah luv on Feb 17, 2013

    Sour cream or buttermilk help to moisten a cake so which one works better, or is there a difference?

  4. posted by Jonny on Mar 16, 2013

    I’ve found powdered buttermilk but I need the liquid form. As for the Marsala wine, I was planning on doing chicken marsala but I have NO clue where to get the Marsala wine for the recipe. Any suggestions?

  5. posted by dubmecrazy3 on Mar 16, 2013

    I am making Corn Bread and a cake. It asks for Buttermilk. I live in Central America and they don’t carry it here. What could I substitute it with or can I make it?

  6. posted by whites are not the only racists on Mar 18, 2013

    i want a way to make it without buttermilk, all i have to make it is like wipping cream and milk oh and salt, and water duh. i have a pot too but i dont have cheese cloth. and is it possible to make it in like 1 hour to 30 minutes?? is this possible?
    ok ok now i have buttermilk whats a recipe for it without the stuff listed up there ^^ besides buttermilk?

  7. posted by Squall Leonhart on Mar 18, 2013

    I’m trying to make buttermilk out of milk by adding lemon juice. Will that work? Will it be too thin? I want to bake a buttermilk chocolate cake with it, and the other option is to buy buttermilk.

  8. posted by Roar me R on Mar 19, 2013

    Can you soak tri tip in buttermilk as a tenderizer? Has anyone ever tried it? I would think the enzymes would also break down the beef fibers and make for a super tender chuck o’ beef?

    What do you guys think?

  9. posted by sean on Mar 19, 2013

    I just bought Knudsen’s low fat 2% buttermilk and it has orange chunks in it with the consistency of butter. It can be squished. It’s not just floating in the top, which is what mold tends to do in my experience. It’s mixed in with the buttermilk itself. Should I use the buttermilk? What is it?

    The packaging wasn’t open when I bought it and it expires Dec 2nd.

  10. posted by superdork on Mar 19, 2013

    This seems like a far easier way to separate the two since the butter floats and buttermilk sinks, but all instructions I’ve found suggested rinsing with water to get rid of the buttermilk which is 1). messy and 2). wastes buttermilk.

  11. posted by friendly 4 on Mar 19, 2013

    My aunt was from Alabama and was an awesome cook. She made this pie and its called, “buttermilk custard” and I can’t find the recipe anywhere. Help!

  12. posted by Sahil on Mar 19, 2013

    I have some buttermilk that expired a couple weeks ago, but it still looks and smells the same as before it expired. Is it still okay to use?

  13. posted by mendhak on Mar 19, 2013

    I’m making a buttermilk baked chicken. The recipe calls for the chicken breast to be marinaded in buttermilk for overnight. I was planning to make the chicken tonight, so I made marinaded the chicken in the buttermilk marinade (buttermilk, honey, garlic, salt and pepper) last night. This morning, I was asked to accompany my friend to a reception (that includes dinner and drinks) which means I won’t need to make dinner tonight. Will the chicken be alright marinading in buttermilk for two straight days?

  14. posted by D3ZZY on Mar 21, 2013

    In most fried chicken recipes it calls for the chicken to marinate in milk or buttermilk for several hours before flouring and frying it. What does the milk or buttermilk DO? Is it necessary? Could I use something else…broth, juice, vinegar? Will the results be the same or does it have to be dairy to be good?

  15. posted by Zack Faria on Mar 22, 2013

    I’m making fried chicken and i’m out of buttermilk, what could i use in place of that?

  16. posted by Dark_LovexXx on Mar 22, 2013

    we need 3 packages of buttermilk biscuits tubes to make some monkey bread but we don’t have any. How can we make it?

  17. posted by LN13 on Mar 23, 2013

    I have a recipe for making buttermilk and I would like to try my hand at it. It states that I would need buttermilk starter culture. Now can I just use left over commercially bought buttermilk as a starter culture or do I need an actual starter for butter milk. I have made yoghourt using left over yoghourt from a previous yoghourt batch. I live in Sydney, Australia, so if I need an actual culture, would anybody know where to get it?

  18. posted by skillz on Mar 24, 2013

    My buttermilk seems to always separate way before it’s expiration date. I have been throwing it out when this happens… and that is getting wasteful. Do I just need to shake or stir or has it really gone bad? (This is for an uncooked application.)
    It has not reached the expiration date. I just want to know if the chunky/separated appearance means it has expired early.

  19. posted by Rassling Fundamentals on Mar 25, 2013

    Why do some recipes call for buttermilk..whats the difference, cant i use milk/water etc..? will it affect the texture, moisture, taste or lengthen the time of the product?

  20. posted by Matt on Mar 25, 2013

    i saw a few recipes stating to use buttermilk instead of water in some cupcake recipes. is this better? will it be more moist?

  21. posted by Michael K on Mar 25, 2013

    I am kind of new to baking with Buttermilk, and I was wondering how you tell if its bad. It kind of smells bad and tangy to begin with. Any tips?

  22. posted by steve on Mar 25, 2013

    I need the recipe for buttermilk pancakes.

  23. posted by RichT on Mar 25, 2013

    I don’t care for buttermilk that is called for. Heres the recipe:

    2 medium cucumbers {peeled, seeded and cut into pieces}
    1 qt. nonfat buttermilk
    2 chopped green onions with tops
    1 T. dill weed
    1 t. salt
    1 T. lemon juice
    pepper to taste

    Mix all ingredients together in a blender. Chill. Serves 8. Perfect for this hot summer. Garnish with a tomato rose, parsley and a dollop of sour cream.
    I am not concerned about calories just want to serve a rich creamy soup.

  24. posted by vanvark83 on Mar 26, 2013

    Lots of reciepes tell you to soak chicken in buttermilk before cooking. What does this do for the chicken?

  25. posted by Joe T on Mar 26, 2013

    Im making homemade chickenstrips & I usually put buttermilk in my flour but I don’t have any. Can I use condensed milk instead?

  26. posted by jordenkotor on Mar 26, 2013

    I bake buttermilk wheat bread in the bread machine. I want to substitute regular instant milk for the powdered buttermilk. Will it change the consistency of the bread?

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