How To Make Buttermilk
From elgourmand2 8 years ago
- 30Min + a week to make
- Serves Some
I love buttermilk; it not only taste great it makes grains more digestible, salads more tempting, and white sauces and heaps of baked goods more tasty. I can’t buy it here and it’s a shame that it’s damned near impossible for you to buy. Read more A trip into the dairy section of just about any local grocery store or supermarket will leave the real food lover disappointed. Most buttermilk is fake! Take a look at a store-bought buttermilk label and see if you can’t spot what’s wrong here: Or, better yet, what’s right about it? f you want good, old-fashioned cultured buttermilk, you’ve either got to go to a health food store or make it yourself. So, here’s how to make your own buttermilk culture from raw milk. Yep, go buy a culture if you must. I can’t but I can milk a cow. See less
Ingredients
- • At least one cup of fresh, raw milk. More is okay. shopping list
- • A 1 pint jar with a tight lid. shopping list
- • Fresh milk, full cream works best. shopping list
How to make it
- 1. Go milk a cow. See Photo
- 2. Allow a cup of filtered fresh raw milk to sit, loosely covered, at room temperature until it has clabbered (developed curds), usually several days.
- 3. Place 1/4 cup of the clabbered milk in a pint mason jar, add a cup of fresh milk (does not have to be raw at this point), cover, shake to mix, allow to sit at room temperature until clabbered.
- 4. Repeat this transfer of sub-culturing (steps 1 & 2) several more times until the milk dependably clabbers in 24 hours. Taste a small amount to confirm that it is tart, thickened, and has no off flavors. It should taste tart not bitter, for instance.
- 5. To make a quart (1 ltr.) of buttermilk with this culture, add 6 oz. (3/4 cup) of the buttermilk to a quart jar, fill with fresh milk, cover, shake to mix, allow to sit at room temperature until clabbered.
- 6. Refrigerate. Should last two weeks.
- To keep your culture alive keep it in the fridge. Make a batch of buttermilk every 7 to 10 days and add ¾ cup of fresh milk to the starter. Leave it at room temp for 24 hours and refrigerate.
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