Friday, April 15, 2011

Making your own Cultured Buttermilk

A dear friend asked me how I make buttermilk, and since I knew she would forget what I told her since she is a busy mama of 5. I decided to blog about it so she wouldn't have to worry about keeping it in her mind, and she could read it here.

I have been making my own buttermilk for a few months now and I just love it. I use about a quart or so a week depending on what I am making etc. I don't like buttermilk on its own so I have not tried it, but the consistancy is not at all like store bought.

Store bought has bits of butter in it and true buttermilk is thin and watery since it is the byproduct of making butter. Of course I made cultured butter today and the buttermilk left over was not thin and watery a little thicker. I added it to my jar of buttermilk in the fridge.

I started out with a clean quart jar with a lid, cultured buttermilk from the store, and farm fresh milk. It must say cultured since this will have all the live bacteria that is good for your gut and this will do its magic on your milk.

Pour a 1/2 cup of buttermilk into your jar. This one has a about a cup since I had that much left over and I was going to need more the next day so I just used it all.

Fill your jar with the fresh milk. Now you can make this with storebought milk, I prefer farm fresh but I can buy it, not everyone has access to this. Put your lid on the jar and let it set for 24 hours. I will do it in the morning and its done the next morning. Nice and thick, put your lid on and now you have a quart of buttermilk. Put it in your fridge or use right away. I use mine up quickly and make it every week.

I use it to make bread instead of water and in other things. I have noticed wheat doesn't bother hubby has much when I do this, and I like the taste it leaves.

Now it will separate some after a few days I just give it a good shake. I used a little of this to make cultured butter today and it turned out wonderful. I will post about that next week.

Have a blessed weekend,



1 comment:

  1. This is such a good idea...and it is much better to use in baking.

    Mrs. M.


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