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Cultured Buttermilk

Why you should make cultured buttermilk.

Buttermilk can be made by fermenting milk with a buttermilk culture. Cultured buttermilk is a flavorful and probiotic drink. It is a delicious substitute for yogurt and perfect for baking!

Ingredients

Units Scale
  • 2 cups milk (whole or skim)
  • 1/2 cup cultured buttermilk

Instructions

  1. Mix the buttermilk and milk in a clean glass jar.
  2. Put the lid on the jar and leave the jar to ferment on the counter for 4-12 hours (see notes). Buttermilk thickens best at temperatures of around 68F to 86F (20C to 30C). So expect it to take a bit longer if it’s colder than that.
  3. Taste the buttermilk to decide when it is done. It should taste slightly sour and a bit like cottage cheese. 
  4. Store in the refrigerator and use within 2 weeks.

Notes

  • The first time you make buttermilk, it may take a little longer (up to 24 hours) to achieve a nice flavor. It will depend on the quality of your buttermilk culture.  However, once you’ve established your culture, it should ferment quickly.
  • If it hasn’t fermented within 24 hours, then the culture wasn’t alive and vigorous. If this happens, then I recommend trying a different brand. See the section above for more information on finding good buttermilk cultures.
  • To maintain an active culture, make buttermilk at least once a week. See the section above for other options.

Keywords: probiotic, cultured, gluten free, easy, healthy, yogurt, kefir