
Never skip a recipe for lack of buttermilk again with this simple two-ingredient kitchen hack. In just 10 minutes, you can create a perfect substitute that adds the necessary acidity and thickness to your favorite baked goods.
Pour the milk into a small jug or bowl and add the lemon juice or white vinegar.
Stir the mixture gently to combine, then let it sit undisturbed at room temperature for 5 to 10 minutes.
Once the milk has thickened slightly and appears a bit curdled, it is ready to use. Give it a quick stir before adding it to your batter for scones, pancakes, or soda bread.
For the best results, use whole milk to achieve a richer consistency similar to traditional buttermilk. If you don't have lemon juice, white vinegar is an excellent alternative. Don't be alarmed if the mixture looks lumpy or curdled; this is the desired reaction between the acid and the milk proteins and will disappear once baked.




