4 Ways to Make Homemade Buttermilk

Ensure the milk is at room temperature. If it’s cold it will not curdle, and it’s hot it will split.

Add the lemon juice or vinegar. Stir and set aside for five minutes.

After five minutes your buttermilk is ready. It will curdle and thicken more as it sits and that’s normal.

Your buttermilk is now ready to use. This buttermilk will keep in the fridge for up to a week.

Add a little milk to the yogurt and use a whisk to combine well.

Then add the remaining milk and combine well. Leave to sit for 5 minutes.

Your buttermilk is now ready to use. This buttermilk will keep in the fridge for up to a week.

In a saucepan heat the milk until almost boiling. Let it cool to room temperature.

Add the yogurt – use a whisk to ensure it's well combined.

Cover with a clean kitchen cloth and leave in a warm, dark place on the kitchen for 4 to 6 hours until thick and sour.

Add more milk if the consistency is too thick. This buttermilk will keep for up to 2 weeks in the fridge.

Place milk which is at room temperature (not cold) in a bowl.

Add one packet yogurt starter and combine well with a whisk. (one sachet usually works for one-quart milk to make yogurt, buttermilk is thinner in consistency )

Let sit for two minutes then stir well once again. Pour the cream into a mason jar.

Cover with a lid and leave in a warm, dark place for up to 8 hours. Or until the milk is set and taste sour.

Then place in the fridge for at least 3 hours before you use it. This buttermilk will keep for up to 3 weeks in the fridge.