Now, some of you might be asking, why would you want to do that? Well, buttermilk is probiotic. It’s a culture/ferment that uses lactobacilli to alter the chemistry of milk. I must confess, I do not drink the stuff, although my father loved it. One of his favorite snacks was a big glass of buttermilk poured over a bowl of cold, crumbled cornbread, with a couple of fresh green onions from the garden on the side. I never developed a taste for that dish, but I have learned that buttermilk in baked goods lends a lightness only rivaled by sourdough. And it is excellent in salad dressings, and as a marinade for chicken, so I’ve been told, though I’ve never done it. I’ve come to love the stuff, and I keep a small jar of it in my fridge at all times. I enjoy knowing I have something freshly probiotic to mix into a salad dressing, for instance. I’ll be sharing a couple of my favorite buttermilk recipes with you in future posts.
Making your own buttermilk is ridiculously easy. All you have to do is mix 1/3rd cup of cultured buttermilk from the store with 1 cup of fresh milk. Shake it up in jar with a good lid, let it sit at room temperature for 24 hours, and you’ll have buttermilk. On the left is the old jar, with what’s left of the buttermilk I made a couple of days ago, and on the right is the fresh batch that will be ready in 24 hours.
You’ll know it’s ready when you tilt the jar and the buttermilk pulls away from the side of the jar. It will be thick and viscous.
At this point, it will keep in the fridge for up to a month.
I’ve learned through experimentation that the more often you culture buttermilk, the tangier and thicker your buttermilk will become. Also, you can make buttermilk from milk of any fat content, but the more fat, the thicker the buttermilk tends to be. Buttermilk mixed into half and half or heavy cream will produce sour cream that is similar to crème fraiche. For that recipe, click here. You can use this cultured cream just as you would any sour cream or crème fraiche, in dips, in baking, as a topping for baked potatoes or cheesecake!
Always save 1/3 cup of cultured buttermilk to mix with 1 cup of fresh milk for a new batch. Of course, you can double or triple these amounts, keeping the same proportions, if you wish to make a larger volume of buttermilk.
Check back with me in a few days for a recipe using fresh, homemade buttermilk.
3 thoughts on “Making Buttermilk”
My FIL drank buttermilk straight and with cornbread. Must be a southern thing?
Must be! I wish I could bring myself to drink it because I’m sure it’s good for you, as a ferment/culture, but I just can’t! But I do love baking with it. Such great texture and lightness. A recipe to follow, soon.
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