Total Time
Prep 5 mins
Cook 0 mins

I've started baking as part of my "financial diet". I use a lot of buttermilk for my baking whose price was affecting the cost effectiveness of home baking. I do love freshly baked stuff so I set about looking for a cheap source of buttermilk. The recipe below was by far the most cost effective, not to mention delicious. I found it online & unfortunately I can't find the link so I could acknowledge the owner.


  1. Mix the two ingredients in a CLEAN container.
  2. Let stand in a warm, dark place for 16-24 hours.
  3. Once curdly stir and refrigerate for up to 3 weeks. Use as needed.
  4. NOTE: Use fresh buttermilk; the older the buttermilk the more likely that the culture won't grow.
  5. Bacteria is temperature sensitive, so adjust the time accordingly.