Making Buttermilk

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Have you ever try making your own cultured buttermilk?

Once I had read about how it was done, I knew I just had to give it a shot. I use a lot of buttermilk in my cooking and baking and one of the things I like about it is the long shelf life it has for a dairy item.

The way I did mine was to use some buttermilk that I had purchased at the store. I believe I read that there are powdered culture that can be used but it was easier for me this way.

STEP 1.

 Need to start with a clean and sterilized jar.
I used a quart size.

 STEP 2.
Start with fresh milk and cultured buttermilk.  The fresher the better. If your buttermilk is older than 3 weeks it might not have enough active bacteria to give the results needed. I used 1% milk but that is because I wanted just a little fat in  my milk. Gives it a little richer flavor but you can use skim if you want.

STEP 3.
Add a bacterial starter of 6 to 8 ounces of active fresh cultured buttermilk to a clean quart jar.  Use 6 ounces if you are certain of the freshness of the starter (a ratio of about 1 part starter plus 4 parts milk).  When in doubt, use a full cup of buttermilk as starter (a ratio of 1 part starter plus 3 parts milk). I did a cup of buttermilk and 3 cups of milk. Screw on the lid tightly & shake to mix thoroughly

 LAST STEP:
It needs a warm place for for the milk to clabber. It  should take  about 24 hours and maybe up to 36 but no more than that. If it does, the starter was no longer active. I had read that the milk could still be used in baking. I put mine near our wood stove.

Was good in 24 hours.

To tell if it is ready is to pour some in a glass, the thickened buttermilk coats the glass.    The finished buttermilk should be refrigerated.  It keeps easily for weeks.   

There you go, it's that easy.   

      

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