Make Cultured Buttermilk

Unlike old-fashioned buttermilk (the liquid that remains after churned butter is removed), the cultured buttermilk you find in supermarkets is thick and tart. It is great in the kitchen - not only in baking recipes but it is also refreshing and healthy to drink straight out of a glass just as you would a glass of milk. Buttermilk is neither buttery or high in fat because it does not contain any butter and lower in fat than sweet milk. It is slightly thicker in texture than milk, and not as heavy as cream. Instead of buying it at the store, you can make it yourself by following these steps!

With a Starter

 * 1) [[Image:Bmilk1_209.JPG|200px|right]]Add a bacterial starter of 6 to 8 ounces of active fresh cultured buttermilk to a clean quart jar. Use 6 ounces if you are certain of the freshness of the starter.  When in doubt, use a full cup of buttermilk as starter.
 * 2) [[Image:Bmilk2_929.JPG|200px|right]]Fill the rest of the jar with fresh milk.
 * 3) [[Image:Bmilk3_288.JPG|200px|right]] Screw the lid on on securely and shake to mix thoroughly.  Label it with the date.
 * 4) [[Image:Bmilk4_478.JPG|200px|right]] Let it sit out in a warm part of the room until thickened, which should take about 24 hours. If you find it takes longer than 36 hours, the starter was no longer active (the bacteria had died).  The buttermilk may or may not be tasty if it takes longer than 36 hours but it can still be used for baking.
 * 5) Check that the thickened buttermilk coats the glass. That's because the bacteria have fermented the milk, the lactic acid causing the milk proteins to thicken. Refrigerate immediately.  [[Image:Bmilk5_42.JPG|200px|left]][[Image:Bmilk6_375.JPG|200px|left]]

From Scratch

 * 1) Allow a cup of filtered fresh raw milk to sit covered at room temperature until it has thickened, which usually takes several days.
 * 2) Place 1/4 cup of the thickened milk in a pint mason jar.
 * 3) Add a cup of fresh milk (does not have to be raw at this point), cover, shake to mix, and allow to sit at room temperature until thickened again.
 * 4) Repeat this transfer of sub-culturing several more times until the milk dependably thickens in 24 hours. Taste a small amount to confirm that it is tart, thickened, and has no off flavors (e.g. tart but not bitter).

Tips

 * Fresher buttermilk makes better starter for cheese.
 * Buttermilk keeps easily for weeks in your refrigerator. If you keep it longer, it may develop mold on the inner walls of the jar. This mold belongs to the same group of fungi which grow on cheese and is not dangerous. Remove it and the buttermilk can still be used for baking.
 * To make a gallon of buttermilk, add 1 quart buttermilk to 1 gallon of fresh whole milk and pour into a large container.  Mix, and pour back into the original containers.  The next day, the entire five quarts will be nicely thickened.
 * The acidity of buttermilk explains its long refrigerator shelf life. Acid is a natural preservative because it inhibits the growth of pathogenic bacteria.
 * [[Image:Buttermilk_pancakes_561.jpg|thumb]] Buttermilk pancakes and waffles cook up light and fluffy, so add it to the batter. Use it also when baking cakes.
 * Because much of the lactose has been broken down to lactic acid, buttermilk should cause less of a problem for those who are lactose intolerant.
 * Sour cream can be made with the same procedure as buttermilk, using one cup of cream mixed thoroughly with 2 Tbl fresh active buttermilk and letting it sit for 12-24 hours at room temperature. The higher butterfat in the cream, the thicker the finished sour cream.

Warnings

 * Check the label on the bottle you buy at the store. It needs to say cultured buttermilk, and make sure it is not out of date, as bacteria die down over time.

Things You'll Need

 * 6-8 ounces active cultured buttermilk
 * 3 cups whole milk or 2% or skimmed
 * Very clean 1 quart container with secure lid. Mason jars work well.

Related Tips and Steps

 * How to Make Feta Cheese
 * How to Make Blue Cheese
 * How to Make Your Own Ice Cream
 * How to Make Yogurt
 * How to Milk a Goat by Hand

Sources and Citations

 * Website of David B. Fankhauser, Ph.D. Original source of information. Shared with permission.
 * Recipes