I used to see recipes that included buttermilk and feel disappointed, because I almost never had buttermilk in my fridge. Once I learned how easy it was to make buttermilk myself from Ashley English’s Home Dairy, I always have buttermilk on hand.
You can use a buttermilk culture or store-bought buttermilk for the starter culture. Personally, I make buttermilk with a culture, then reserve 1/3 c. of that buttermilk for my starter for the next batch. Then after 6-8 batches, I start again with a new culture. This is the same practice I use for my yogurt culture starter, and makes the buttermilk cultures I bought last much longer!
What you need:
- 4 c. whole milk
- 1/3 c. prepared buttermilk or 1 packet of buttermilk culture
- medium saucepan
- kitchen thermometer
- 1 Quart mason jar, lid, rim
Time: 5-10 minutes prep, 12-18 hours to set
Freezeable: Yes, though it will separate. Thaw in the refrigerator and stir well.
Serves: Makes 1 quart (4 c.) of buttermilk
Multiplying the Recipe: While 1 quart is the recommended amount, you can make 2 quarts of buttermilk with one packet. Allow more time to set.
Homemade Cultured Buttermilk:
Heat milk in a saucepan to 85F. This will only take a few minutes, and it is very important to not overheat the milk – stay next to the pot! Remove from heat. Stir in culture or prepared buttermilk for 1-2 minutes. Pour into quart jar. Set lid on top of the jar, but do not tighten the rim. Leave undisturbed on the counter at room temperature (72 degrees) for 12-18 hours, or until thickened. Tighten rim and refrigerate. Use within 2 weeks.