Basically you get a container and put 1 part buttermilk in. Then put 3 parts milk. Shake it and leave it on your counter for 24 hours. After 24 hours shake it again and if it is thick and clumpy, the cultures of the buttermilk have spread and created more buttermilk. Now store your buttermilk in the fridge and use it for recipes! Always keep 1 part in your container so you can continue replenishing the buttermilk using the same instructions.
I used this quart jar, so I put 1 cup of buttermilk and followed it with 3 cups of milk.
It's so nice to always have buttermilk on hand for pancakes and waffles!
Have any of you ever made your own buttermilk?
7 comments:
How long before the milk goes bad?
I made some last week from my first raw milk. So easy and so good!
@Valerie Z, I'm not sure how long it lasts. I've been using this buttermilk (and replenishing it as needed) for a couple months now.
I wish I could find the original link!
In a hurry? Add one TB. vinegar (or fresh lemon juice) per one cup whole milk. Stir to blend. Set aside for a couple of minutes. The result is a "clabbered" milk that can be used in recipes calling for buttermilk. --been making my "buttermilk" this way for decades.
Brenda G. in Tennessee
I make my own buttermilk also. I found out how by reading this post.
http://heavenlyhomemakers.com/making-cultured-buttermilk-kefir-and-sour-cream
I ususally buy a little carton from the store for 35 cents, then I can reuse it about 10 times before I need to buy a new one.
You can also purchase buttermilk starter pkgs from Cultures for Health to have in your food storage.
I love to use it in recipes and in making my own cheddar cheese. Buttermilk works as a mesophilic culture needed to make cheese.
Here is the link for making cheese. So easy
http://www.culturesforhealth.com/how-to-make-cheddar-cheese-recipe
the only buttermilk i've ever made is the byproduct of making butter. i buy 1 gallon raw cream every 2 weeks and get 1 quart of buttermilk each time plus 5# of butter.
I love homemade buttermilk but have a tendancy to forget to hold back enough for the next batch. In addition to making yogurt, it's a great way to use up shelf milk and powdered milk that have reached the use-by date.
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