Homemade Buttermilk from Butter (Easy & Traditional)
Traditional buttermilk is the thin, mildly tangy liquid left behind after churning heavy cream into butter. This simple, old-fashioned buttermilk is perfect for baking, cooking, and adding moisture to recipes like pancakes, biscuits, and cornbread.
- Prep Time: 5 minutes
- Total Time: 10 minutes
- Yield: about 1 cup buttermilk 1x
- Category: pantry Staple
- Method: Churned
Ingredients
Scale
-
2 cups heavy whipping cream
Instructions
-
Pour the heavy whipping cream into a mixer or food processor.
-
Mix until the cream separates into solid butter and liquid buttermilk.
-
Strain the liquid into a clean container and reserve for use.
-
Store the buttermilk in the refrigerator until ready to use.
Notes
-
This is traditional buttermilk, not cultured store-bought buttermilk.
-
Texture will be thinner and flavor milder than store-bought.
-
For extra tang, add 1–2 teaspoons lemon juice or vinegar per cup if needed.