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Homemade buttermilk is a lovely natural byproduct of traditional butter-making. When you churn heavy cream into butter, you’ll be rewarded with fresh buttermilk—completely free of additives or substitutes.

This wholesome buttermilk has a gentle tang and is perfect for baking, cooking, and everyday favorites like pancakes, biscuits, and cornbread. If you’re already making homemade butter, be sure to keep the leftover liquid—this tasty buttermilk is just too wonderful to waste!

What is Traditional Buttermilk?

Traditional buttermilk is the light, slightly tangy liquid that remains after churning cream into butter. It’s a natural and wholesome byproduct of butter making, with very little fat. Unlike many store-bought versions, which are cultured milk designed to replicate that flavor, homemade buttermilk offers a genuine taste of tradition.

Traditional Buttermilk Vs Store-Bought Buttermilk

While both are called buttermilk, traditional and store-bought versions are not the same.

Traditional Buttermilk

Liquid left behind after churning butter
Thin in texture
Mildly tangy flavor
Naturally low in fat
Made with no additives or cultures

This is the original form of buttermilk and was commonly used in older, from-scratch kitchens.

Store-Bought Buttermilk

Milk that has been cultured with bacteria
Thicker consistency
Stronger tangy flavor
Not a byproduct of butter making

This version is more common today and designed to be consistent and shelf-stable.

Can You Use Them the Same Way?

In most baking and cooking recipes—like pancakes, biscuits, cornbread, and muffins—traditional buttermilk can be used just like store-bought, though it may taste slightly milder.

Ingredients

Heavy whipping cream

That’s it. Traditional buttermilk is simply the liquid left over from churning heavy cream into butter—no added cultures or ingredients required.

Equipmment Needed

Stand mixer, hand mixer, or food processor (to churn the cream)
Mixing bowl
Fine mesh strainer (to separate the buttermilk from the butter)
Container or jar with a lid (for storing the buttermilk)

How to Make Tradional Buttermilk from Butter

Step 1: Whip the Cream

Pour the heavy whipping cream into a mixer or food processor.

Step 2: Separate Butter and Buttermilk

When the liquid separates, that liquid is buttermilk

Step 3: Strain the Buttermilk

Drain and reserve the liquid
Tip: don’t rinse the butter until after separating the buttermilk

What Does Homemade Buttermilk Look and Taste Like?

Homemade buttermilk has a thin, pourable consistency and looks similar to milk, sometimes with a slightly cloudy appearance. It is lightly tangy but mild, not thick or strongly sour like most store-bought buttermilk.

The flavor is fresh and clean with a gentle tang, making it perfect for baking and cooking. If it smells clean and slightly buttery (not sour or off), it’s perfectly normal and ready to use.

How much Buttermilk Will You Get?

The amount of buttermilk you get depends on how much heavy cream you start with, but here’s a general guide:

1 pint (2 cups) of heavy cream yields about 1 cup of buttermilk
1 quart (4 cups) of heavy cream yields about 2 cups of buttermilk

Yields may differ a little depending on the fat content of the cream and how well the butter is separated, but for most home kitchens, this is a dependable estimate.

Ways to Use Homemade Buttermilk

Pancakes
Waffles
Biscuits
Cornbread
Muffins
Marinades
Salad dressings

Can you Substitute this for Store-Bought Buttermilk?

Yes—you can substitute traditional homemade buttermilk for store-bought buttermilk in most recipes.

How it works

Best for: pancakes, waffles, biscuits, cornbread, muffins, quick breads, and marinades
Why: it provides moisture and a light tang, just like store-bought

One small difference to know

Traditional homemade buttermilk is thinner and milder than store-bought (which is cultured and tangier).

Easy adjustment (optional but helpful)

If a recipe relies on that tang for lift or flavor, add:

1–2 teaspoons lemon juice or vinegar per cup of homemade buttermilk

This brings the acidity closer to store-bought.

Bottom line: Yes, it’s a great substitute—especially for baking—just boost the tang slightly if needed.

How to store Buttermilk

Refrigerator Storage

Store buttermilk in an airtight container or jar
Keep refrigerated for 3–5 days
Shake or stir before using, as natural separation may occur
Label and date the container for best freshness

Can You Freeze Buttermilk?

Yes.

Freeze in small portions or an ice cube tray
Transfer frozen portions to a freezer-safe bag
Freeze for up to 2 months
Thaw in the refrigerator and stir before using

Storage Tips

Keep buttermilk cold at all times
Discard if it smells sour or off
Use promptly for best flavor in baking and cooking