Want To Learn How To Make Buttermilk?
In my family, I was the only one who liked buttermilk until I started making it from scratch. Now I have competition, my husband has decided that he likes buttermilk. Now if I can only get him to like sauerkraut.
Making Buttermilk Is Easy & Inexpensive
You are going to be surprised to learn how easy it is to make your own buttermilk from scratch. Making buttermilk will also give you a chance to take advantage of local sales and specials on milk, last week our Safeway had lucern milk for $1.99 per gallon..
More Than One Way
As you might image there are several ways to make buttermilk, here are three that I found.
- Traditional Buttermilk
- Cultured Buttermilk
- Soured Milk
Buttermilk made the traditional way comes from the butter making process. When whipping cream to make butter the fat solids separate from the liquid whey, traditional buttermilk is the leftover liquid whey, sometimes it can have pieces of butter left in it or added back in.
Cultured buttermilk comes from introducing bacteria into milk that incubates and turns the milk into a cultured buttermilk. Cultured buttermilk is what is sold as buttermilk in the grocery stores today.
You can make your own cultured buttermilk with leftover buttermilk from store bought or homemade buttermilk. Or you can purchase cultures for making buttermilk. I believe that you are going to get a better consistency from purchased cultures than you would from leftover buttermilk.
Many cooks improvise when they need an ingredient they do not have, and buttermilk is one of them. To get a quick buttermilk replacement for cooking you can add an acid; lemon juice or vinegar to milk, it will curdle and give you a buttermilk flavor, it would best be used in cooking.
Both Traditional and Cultured buttermilk have good healthy bacteria for building up your immune system. I don’t think that soured milk is going to have the same healthy bacteria, and I personally would not want to drink a milk soured with vinegar or lemon juice.
How To Make Cultured Buttermilk
I don’t have access to large quantities of cream so I use the cultured method to make buttermilk, and I love it… I think you will too.
The buttermilk culture that I am using comes from Get Culture the retail site for the Dairy Connection. For many years, I had been using one of their Yogurt cultures to make Yogurt. Finally this year I decided to try making my own buttermilk, and to my surprise, it was even easier than making Yogurt.
The biggest difference between making Yogurt and Buttermilk is that the bacteria for making yogurt are heat active and those for buttermilk grow at room temperature. I like not having to keep the milk warm while it cultures.
Cultures from Get Culture are in quantities that make a big batch of buttermilk at a time, 1/8 of a teaspoon makes from 1-4 gallons of buttermilk. If you have a pot that will hold 4 gallons, double the milk and canning jars, and really get the most out of it. Also, this culture can be used to make sour cream, and a fresh cheese called Fromage blanc with an added coagulant.
Freeze Excess Buttermilk
If you don’t think you can use 2 or 4 gallons of buttermilk right away, just freeze what you don’t need. In our house, we have been drinking a cup or two a day, for two people that could equal a quart a day.
More Cultured Recipes
Go here to see our other Cultured recipes.
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How To Make Buttermilk
- 2 gallon or larger stainless steel pot
- Large long handled spoon
- 1/8 tsp measuring spoon
- 1/8 cup measuring cup
- 8qt canning jars, lids, and rings
- Cooking thermometer
- Buttermilk culture
- 2 gallons milk
- Sanitize; Pot, Jars, lids, rings, and spoons (dishwasher)
- Heat 2 gallons of milk to 185 degrees
- Let milk cool to 72 – 74 degrees
- Remove 1/8th cup of cooled milk
- Measure, and add 1/8tsp buttermilk culture to the 1/8 cup of cooled milk and mix
- Add dissolved buttermilk culture to pot of cooled milk
- Mix well, cover and let it stand at room temp 72-74 degrees for about 8 hours
- After 8 hours, you should have a thickened cultured buttermilk
- Stir and add to jars, wipe rims and cover with lids and rings
I have only used 2% fat milk, but I believe it does not matter, you can use any milk you like.
Printable Recipe Sheet For How To Make Buttermilk
Let Me Know What You Think
I would love to hear what you think about, How To Make Buttermilk, please leave me a comment below… Thank you for stopping by… 🙂
- How To Make Buttermilk (from buttermilk)
- How To Make Buttermilk From Plain Milk Lemon Juice or Vinegar