Can I Use Apple Cider Vinegar to Make Buttermilk?

Buttermilk adds a tangy kick to recipes like pancakes and biscuits, but it’s not always in the fridge. Apple cider vinegar might save the day with a quick DIY fix. This article explores whether you can use apple cider vinegar to make buttermilk, how to do it, and why it works.

Let’s dive into this easy trick for your next baking spree.

What Is Buttermilk?

Buttermilk used to be the liquid left after churning butter. Now, it’s mostly milk cultured with bacteria to make it thick and sour.

It’s got a creamy texture and a sharp taste that lifts baked goods. That acidity also tenderizes dough and helps it rise.

You’ll find it in stores, but a homemade version is just as good.

What Is Apple Cider Vinegar?

Apple cider vinegar, or ACV, comes from fermented apples. The process turns apple juice into alcohol, then acetic acid with bacteria.

It’s tangy, golden, and often cloudy if unfiltered with “the mother.” That acid is what makes it a star in this buttermilk hack.

It’s a pantry staple with more uses than you’d think.

Why It Works

Buttermilk’s magic comes from its acidity. ACV brings that same sour punch when mixed with milk.

The acid reacts with baking soda or powder, giving lift to batters. Can I use apple cider vinegar to make buttermilk? Yup—it mimics the real deal.

It’s a simple swap that gets the job done.

How to Make It

Grab a cup of milk—whole works best, but any will do. Add 1 tablespoon of ACV and stir it in.

Let it sit for 5-10 minutes until it curdles a bit. You’ll see small clumps—that’s your buttermilk ready to go.

It’s fast and needs no fancy tools.

What It Looks Like

After sitting, the milk thickens slightly. It won’t be as creamy as store-bought buttermilk, but it’s close enough.

The surface might look lumpy—totally normal. That’s the acid doing its thing with the milk proteins.

It’s not pretty, but it bakes like a champ.

A Quick Comparison Table

Here’s how homemade stacks up:

It’s a solid stand-in for most recipes.

Recipes It Works In

This mix shines in fluffy pancakes or tender biscuits. The acid helps them rise and keeps them soft.

It’s great for cornbread too—adds that classic tang. Even marinades for chicken get a boost from it.

Anywhere buttermilk’s called for, this steps up.

Why Not Always Buy It

Buttermilk’s awesome, but it spoils fast. You might use a cup and waste the rest if you’re not baking often.

ACV and milk are always around—no extra trip needed. It’s cheaper too—a bottle of vinegar lasts ages.

This hack saves cash and fridge space.

How Much to Use

Stick to 1 tablespoon of ACV per cup of milk. That’s the sweet spot for the right acidity.

Too much makes it too sour and runny. Less won’t curdle enough to mimic buttermilk’s bite.

Measure it out, and you’re golden.

Milk Options

Whole milk gives the richest result—closest to real buttermilk. Low-fat or 2% works fine, just a bit thinner.

Non-dairy like almond or oat can curdle too, but the taste shifts. Can I use apple cider vinegar to make buttermilk with any milk? Pretty much—just tweak to taste.

Pick what’s in your fridge.

Taste Difference

Store-bought buttermilk has a deeper, cultured flavor. The ACV version is tangier with a slight apple hint.

It’s not identical, but in baked goods, you won’t notice much. The batter’s other flavors—like sugar or butter—take over.

It’s close enough for most dishes.

Why It’s Popular

This trick’s big because it’s quick and easy. No one wants to run out mid-recipe when biscuits are on the line.

ACV’s already in most kitchens—multitasking at its best. Plus, it feels clever, like a little cooking win.

That simplicity keeps it trending.

Things to Watch Out For

Don’t let it sit too long—hours make it too curdled and funky. Use it fresh, within 30 minutes, for best results.

It’s not for drinking straight—way too tart. And if milk’s already sour, skip it—double acid’s a mess.

Keep it basic, and it’s foolproof.

Other Substitutes

No ACV? Lemon juice works the same—1 tablespoon per cup of milk. White vinegar’s another swap, just less fruity.

Yogurt thinned with water mimics the thickness better. Each gets you that tangy lift in a pinch.

ACV’s just one handy option.

How It Helps Baking

The acid teams up with baking soda or powder. That reaction releases gas, puffing up your batter.

It also tenderizes gluten, so cakes or breads stay soft. That’s why buttermilk—or this fake—rocks in recipes.

It’s science made tasty.

Why Not Perfect

Real buttermilk has live cultures for extra depth. ACV’s mix lacks that fermented richness.

It’s thinner too—not ideal for thick dressings. But for baking? It’s a winner every time.

It’s a shortcut, not a twin.

How Often to Make It

Whip it up whenever a recipe calls for buttermilk. It’s fresh every time—no storage worries.

A cup takes minutes, so batch what you need. No point in saving leftovers—it’s best right away.

It’s a now-and-then lifesaver.

Where to Get ACV

Apple cider vinegar’s at any grocery store. Filtered or unfiltered—both work fine for this.

A bottle’s $3-$5 and lasts forever in the pantry. Grab some milk, and you’re set.

It’s an easy find for any cook.

Final Thoughts

Can I use apple cider vinegar to make buttermilk? You sure can—it’s a fast, cheap fix that works in a pinch. It won’t match store-bought exactly, but it lifts baked goods just fine. Stir some up next time you’re short—it’s a kitchen hack worth keeping.

Try it out and bake away.

FAQ

How long does it take to make?
5-10 minutes—just mix and wait for curdles. It’s ready when it looks lumpy.

Does it taste like real buttermilk?
Not quite—it’s tangier with an apple hint. In recipes, it blends in fine.

Can I use it in dressings?
It’s thinner, so not ideal for thick stuff. Works better in batters or marinades.

What if I don’t have ACV?
Lemon juice or white vinegar subs in—same amount. They curdle milk just as well.

Will it keep in the fridge?
It’s best fresh—use within 30 minutes. Storing makes it too sour and weird.