The other day I needed buttermilk for a vegan cornbread recipe, so I decided to make my own vegan buttermilk at House.

Buttermilk (or buttermilk in Spanish) is a yellowish-white liquid dairy product, less thick than cream and with a slightly sour taste.




  1. Pour non-dairy milk and juice of lemon or white vinegar in a bowl and mix until completely combined.
  2. Let the mixture sit at room temperature for about 10 minutes. The milk will look curdled, lumpy, and slightly thicker.
  3. You can store leftovers in an airtight container in the fridge for about 3-4 days (or for as long as the milk you used lasts) or in the freezer for about 3 months.


  • In most recipes I’ve seen, lemon juice or white vinegar is used. I prefer to use lemon juice because I don’t have white vinegar at home, but both work.
  • I’ve also seen some recipes with apple cider vinegar, but I’ve never tried it.
  • No I think they serve other types of vinegars because they will probably give the vegan buttermilk a very strong flavor.
  • My preferred milk to make vegan buttermilk is soy milk because it is the one that has a consistency more similar to cow, but any type of milk will do, as long as it does not contain sweeteners.
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