Method 1: Lemon Juice or Vinegar

• Pour 1 cup of room temperature milk into a glass container or small bowl. Add 1 tablespoon of lemon juice or vinegar. Stir it gently to combine.
• Let the mixture sit at room temperature for 10–15 minutes. Tiny curds should form.
• Stir your homemade buttermilk gently before using in your recipe.
• Tip: If your milk is cold, warm it in the microwave for about 20–30 seconds to take the chill off before adding your acid. This helps it curdle properly and gives you the best texture for your buttermilk.

Method 2: Cream of Tartar

• Add 1½ teaspoons of cream of tartar to a bowl or jar, then pour in half of the 1 cup of milk. Stir it until the powder is dissolved, then add the remaining milk and mix it gently to combine.
• Let it sit for 10–15 minutes for the mixture to thicken slightly and develop a tangy flavor.
• Stir it gently before using it in your recipe.

Tip: If curdles don’t form, warm the milk in the microwave in 15-second bursts, stirring in between. Do this a couple of times. The milk should begin to curdle.