When I began married life and cooking and baking for my home, I didn’t know I could make buttermilk. I would buy buttermilk when a recipe called for it. There was always more than I needed and it sat in the refrigerator until it went bad; thrown out and wasted. That was until I read how to make my own as I needed it. I have not bought buttermilk since.
You simply need 2 things:
Whatever milk you want to use; I have used dairy, coconut and almond with fine results. I imagine you could also use rice or cashew but I have not tried them to be sure.
And either vinegar or lemon juice. I use either.
Add 1 Tbsp of lemon juice or vinegar for each cup of buttermilk you need to a measuring cup. I needed 2 cups of buttermilk for this recipe so added 2 Tbsp of lemon juice.
Add whatever milk you are using up to the line of how much buttermilk you need. I added milk up to the 2 cup line for 2 cups of buttermilk.
Let it sit for 5 minutes. You should see bubbles forming and the milk gets thicker.
And there you have it–buttermilk!