How to make buttermilk with skimmed milk? An easy 5-minute recipe

December 13, 2025 •

3 min read

Commercial buttermilk is often made from nonfat or low-fat milk that has been cultured with bacteria, so your skim milk is the perfect base. Learn how to make buttermilk with skimmed milk in just 5 minutes using a pantry staple and a simple kitchen trick for all your baking requirements.

Quick Summary

Create a tangy buttermilk substitute at home using just skim milk and an acid like lemon juice or vinegar. This simple method is ready in minutes for baking.

Key Points

Two Ingredients: Buttermilk substitute can be made with just skim milk and an acid like white vinegar or lemon juice.
Quick Method: The process takes only about 5-10 minutes from start to finish.
Thinner Consistency: Skim milk-based buttermilk is thinner than versions made with whole milk or store-bought cultured buttermilk.
Leavening Agent: The acid in the substitute reacts with baking soda to help create a tender, fluffy rise in baked goods.
Best for Baking: This substitute is ideal for recipes like pancakes, biscuits, and muffins where acidity is key.
Immediate Use: It is best to use homemade buttermilk right after it's ready, but it can be refrigerated for a few days.

The Basic Acid-Method Explained

Traditional buttermilk is the watery liquid left after churning butter. However, the cultured buttermilk sold in stores today is made by adding a lactic acid culture to pasteurized skim or low-fat milk. The acid in this culture causes the milk proteins to curdle and thicken, creating the characteristic tangy flavor and texture. This homemade method mimics that process by introducing a different acid source, such as lemon juice or white vinegar, which reacts with the milk to create a usable buttermilk substitute. While skim milk contains less fat than whole milk, the acid still reacts effectively with the remaining proteins, producing a thin but tangy curdled liquid that functions perfectly in recipes.

Step-by-Step Guide: How to Make Buttermilk with Skimmed Milk

This quick and easy method will have you ready to bake in no time. The key is to let the acid do its work, so patience is a small but necessary part of the process.

What you'll need

1 tablespoon white vinegar or fresh lemon juice
1 cup fat-free skim milk
A liquid measuring cup
A spoon for stirring

Instructions

Measure the acid. Pour one tablespoon of white vinegar or fresh lemon juice into your liquid measuring cup.
Add the milk. Fill the cup with skim milk up to the 1-cup line. This technique ensures you have exactly one cup of buttermilk substitute.
Stir and wait. Gently stir the mixture together and let it stand at room temperature for 5 to 10 minutes.
Check for readiness. After waiting, the milk will have thickened slightly and you may see small, gentle curdles. This is a sign that the acid is working correctly. A quick stir will reincorporate any visible curds.
Use in your recipe. This substitute can be used as a 1:1 replacement for store-bought buttermilk in most baking recipes.

Skim Milk Buttermilk vs. Whole Milk Buttermilk: A Comparison


Feature	Skim Milk Buttermilk Substitute	Whole Milk Buttermilk Substitute	Store-bought Cultured Buttermilk
Fat Content	Very low	Higher fat content	Typically low-fat or nonfat
Consistency	Thinner and more watery	Thicker and creamier	Richer and thicker consistency than homemade
Flavor	Tangy and acidic	Richer, tangy, and more rounded	Distinctively tangy and rich
Best for	Light and fluffy baked goods like pancakes or waffles	Richer biscuits, breads, and dense cakes	All recipes requiring traditional buttermilk

Expert Tips for the Perfect Buttermilk Substitute

Room Temperature is Best: For a quicker and more effective curdling reaction, use milk that is at room temperature instead of straight from the fridge.
Don't Rush It: Allow the full 5 to 10 minutes for the acid to work. The visible curdling is a key part of the process and ensures a tangy result.
Thicker Substitute: For a slightly thicker substitute, you can use a combination of plain yogurt and skim milk, whisking them until smooth.
Mind the Flavor: While any vinegar will work, white vinegar or lemon juice have the most neutral flavor. Using stronger-flavored varieties like balsamic or apple cider vinegar may alter the taste of your finished dish.
Make it Fresh: Since homemade buttermilk doesn't contain the same stabilizing agents as commercial versions, it's best to use it immediately after it's ready. If you have leftovers, they can be refrigerated for a few days.

Common Uses for Homemade Buttermilk

Buttermilk is a versatile ingredient prized in many recipes for its tenderizing and leavening properties. Here are some popular uses for your homemade skim milk substitute:

Pancakes and Waffles: Buttermilk's acidity reacts with baking soda to create a light and fluffy texture.
Biscuits and Scones: It produces a tender, flaky crumb in baked goods and adds a subtle tang.
Marinating Chicken: The acid tenderizes the meat, resulting in juicy and flavorful fried chicken.
Salad Dressings: Use it to create a creamy, low-fat ranch or other tangy dressings.
Quick Breads and Muffins: Adds moisture and a delicious flavor to many quick-baking recipes.

Conclusion

Creating your own buttermilk substitute with skim milk is a quick, easy, and reliable solution for any recipe calling for this versatile ingredient. While not as thick as its whole-milk or cultured counterparts, the tangy liquid works perfectly for baking and marinades, ensuring your finished dishes are moist, tender, and delicious. Whether you're making fluffy pancakes or marinating chicken, this simple method saves a trip to the store and puts a common pantry item to excellent use. For more insights on the differences between traditional and cultured varieties, consider this guide on How to substitute for buttermilk..

Frequently Asked Questions

Yes, you can use skim milk to make a buttermilk substitute. The acid will curdle the milk proteins, creating a tangy, slightly thickened liquid that works perfectly in baking recipes that require buttermilk.

A homemade substitute made with skim milk will not thicken as much as one made with whole milk or a store-bought cultured product due to the lower fat content. For a thicker result, ensure your milk is at room temperature and allow the mixture the full 5-10 minutes to curdle.

For the best results, it is recommended to use the homemade buttermilk substitute immediately. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 to 4 days.

White vinegar and fresh lemon juice are the most common and recommended acids because they have a neutral flavor that won't interfere with your recipe's taste. Apple cider vinegar is also an option, but its flavor is more noticeable.

Yes, this acid-and-milk method works with various milk types, including 2% and non-dairy options like almond or soy milk. However, the fat content and composition of the milk will affect the final consistency.

If you don't have white vinegar or lemon juice, you can use cream of tartar as an alternative. Mix 1 3/4 teaspoons of cream of tartar with 1 cup of skim milk. While effective, it may result in a slightly different texture in your final baked goods.

While the substitute is perfectly safe to consume, its flavor and texture are primarily optimized for baking, where the tang and slight curdling are beneficial. It is not designed to be a replacement for drinking traditional cultured buttermilk.