- 1 cup unsweetened plant milk of your choice (250 ml), I used soy milk
- 1 tbsp lemon juice or white vinegar
- Mix the milk and the lemon juice or white vinegar in a jar or bowl until well combined.
- Let the mixture rest at room temperature for about 10 minutes. After this time, the milk will thicken and curdle.
- Keep leftovers in an airtight container in the fridge for about 3-4 days (time may vary depending on how long the milk you’re using lasts) or in the freezer for up to 3 months.
- Most recipes call for lemon juice or white vinegar, but I prefer to use lemon juice as it’s what I always have on hand.
- Some people also use apple cider vinegar, but I’ve never tried it myself.
- I don’t think it’s a good idea to use other types of vinegar, like balsamic or sherry vinegar, as your buttermilk won’t taste like the real thing.
- Soy milk is my favorite milk to make buttermilk as its consistency is similar to cow’s milk, but any unsweetened milk will do.
- Serving Size: 1 tbsp
- Calories: 6
- Sugar: 0.2 g
- Sodium: 1 mg
- Fat: 0.3 g
- Carbohydrates: 0.3 g
- Fiber: 0.1 g
- Protein: 0.6 g