Homemade Cultured Buttermilk is going to be a game changer for you. It’s literally as easy as mixing two things in a jar.
And whoa are you going to love having all that fresh homemade cultured buttermilk around. Read or scroll through to the end for great ideas on how to use up your real buttermilk.
I use a lot of homemade buttermilk. And by ‘a lot’ I mean a ton.
Many of my baked goods contain buttermilk. Much of my salad dressing uses buttermilk.
And my beloved, The Evil Genius? He drinks buttermilk.
Now before any of you out there yawp with a resounding, “EW!” let me just mention that millions of Southerners and displaced Southerners are right now saying, “Mmmmmmmm! A nice tall glass of buttermilk with salt and pepper sounds mighty fine right now.”
A reminder: never yuck another person’s yum. Unless we’re talking durian, then all bets are off… (You may want to read about my family vs. Durian.)
We go through a lot of the stuff. And I may have mentioned that I live in the middle of nowhere in Amish country before (or a million times before, but who’s counting?) so frequent last minute trips to the store are not convenient.
How to Make Real Buttermilk
There are probably quite a few of you out there saying, “Oh please. All you have to do is add a little vinegar or lemon juice to milk and you get the same thing. Why buy buttermilk?”
See? I just knew someone out there was saying it. Not so fast! It’s not the same thing. To prove my point, I have to talk science for a moment.
While the acidified milk might give you the same tang of buttermilk, it lacks woefully in the texture and viscosity department.
Buttermilk is used in recipes for several important reasons. First, it is acidic, so it helps invigorate leavening agents -such as baking powder, baking soda and yeast- when added to baked goods.
The acid also helps combat discoloration in baked goods and promotes deep, beautiful browning. Buttermilk contains natural emulsifiers; this improves texture and aroma, and extends shelf life after baking.
The acidity of your homemade cultured buttermilk makes it a wonderful addition to marinades for chicken and pork. The acid helps tenderize the meat and gives it a tangy flavor.
Cultured Buttermilk
You know the ‘cultured’ part of cultured buttermilk? It’s good for you.
It contains many active cultures similar to those found in yogurt. Most of the cultures generally found in buttermilk are form the Lactococcus Lactis family and many of their subspecies.
Those cultures are what make homemade cultured buttermilk so thick and creamy. And what? Good for you!
Now that you know more than you probably ever wanted to know about buttermilk let’s get onto the ‘Why make my own?’ thing. Because you can.
Seriously. You need more than that?
Okay. Also make it because it’s dirt cheap, it’s super simple, it’s really fun and you’ll never run out of buttermilk again.
Hang on one second. Someone out there just said, “I never use a whole thing of buttermilk. What do I do with all that buttermilk?” I’m so glad you asked. How about a few of these ideas:
Perfect, flaky, Homemade Buttermilk Biscuit Take it from me, these buttermilk biscuits would do my Arkansas Grandma proud… They’re lofty, flaky, tender, and utterly divine.
Bacon and Swiss Rye Muffins These are every bit as good as they sound and as easy as pie. No wait! They’re easier than pie. Pie can be hard.
Grandma’s Buttermilk Cornbread This is my Grandma’s buttermilk cornbread recipe and it is ridiculously delicious and the ultimate comfort food.
Buttermilk Cornbread Rounds Based on my Grandma’s Buttermilk Cornbread recipe, these perfectly portioned cornbread rounds fit neatly in the hand and go anywhere cornbread goes, but look cuter doing it! This one’s going a little way back in the FWF archives.
Buttermilk Pancakes Nothing beats beautiful, light, airy buttermilk pancakes smothered in real maple syrup. Nothing. This one’s also reaching way back.
Garam Masala Depression Cake from Val. Nothin’ depressing about THAT cake, I’ll tell you. We’re talking about a decadent, Garam Masala flavored chocolate cake with orange buttercream and toasted coconut.
Oh my. I only take issue with the number of servings Val specified in it. It looks like a one-person cake to me.
I would be remiss if I didn’t mention these others…
- Chocolate Chip Breakfast Cookies (Drop scones)
- Extra Crispy Fried Chicken Fingers (The Evil Genius can cook!)
- Cornbread Salad
Are you good and hungry yet? Excellent. Let’s make some buttermilk. I promise it doesn’t take but two shakes.
Homemade Cultured Buttermilk
Scroll to the bottom for an easy-print version of this recipe!
Ingredients:
- 1/4 to 1/2 cup cultured buttermilk (from the store or home cultured)
- 1 to 2 quarts skim,1%, 2%, or whole milk from the store or raw milk
Also needed:
- 1 clean, dry quart or half gallon jar with a tight fitting two piece lid.
Okay. Ready? If you blink you’ll miss how to do it.
Pour buttermilk (1/4 cup for a quart jar or 1/2 cup for a half gallon jar) into your clean jar. Top off the jar with your plain milk.
Tightly screw lid to the jar and shake vigorously for 1 minute. Place in a warm (but not hot) area out of direct sunlight.
Let it sit there for 12 to 24 hours, until thickened. Refrigerate when thick.
Use within two weeks. If you re-culture this regularly, you can carry on re-culturing indefinitely.
Now here’s a glimpse of my finished product. Note that mine is super thick. I used raw, whole milk to culture my buttermilk. If you use skim, it may end up a little thinner than what you see here.
Homemade Cultured Buttermilk
Ingredients
- 1/4 to 1/2 cup cultured buttermilk from the store or home cultured
- 1 to 2 quarts skim 1%, 2%, or whole milk from the store or raw milk
- Also needed:
- 1 clean dry quart or half gallon jar with a tight fitting two piece lid.
Instructions
- Okay. Ready? If you blink you’ll miss how to do it.
- Pour buttermilk (1/4 cup for a quart jar or 1/2 cup for a half gallon jar) into your clean jar. Top off the jar with your plain milk. Tightly screw lid to the jar and shake vigorously for 1 minute. Place in a warm (but not hot) area out of direct sunlight. Let it sit there for 12 to 24 hours, until thickened. Refrigerate when thick. Use within two weeks.
Notes
This recipe was originally posted March 24, 2010, and was updated with photos, links, and improved notes March 2021.
Darcy says
Silly question, I’m sure, but I’m just learning so much stuff lately. Why does it need to be a 2 part lid? Because you were so specific in the direction, I just wanted to be ask in case I was missing something along the way.
I’m looking forward to this, actually. I’ll be one of those that says ewwwwwwwwww because I hate milk. Really. I’m transitioning my kids back to whole milk, but they aren’t buttermilk fans, either. However, even if we’re not drinking it, I definitely want to be cooking/baking with it more.
Dave Gills says
The earlier you can start kids on buttermilk the better. If it is a fun time and the whole family is enjoying, it so much the better.pay no attention to nor prepare special foods for the pouter. I’m old a d the generations that have followed me are all buttermilk lovers, so it works.
When I was a kid (how often have you heard this) Sunday morning was devoted to devouring the gallon of buttermilk bought the day before. It was consumed with salt pepper and chunks of bread stirred in while reading the Sunday funniest the floor.
Roger says
I see people doing that in older based movies
Nicole says
I still do it! Yummmm!
bellini valli says
Bittermilk is sipposed to be good for you so I will never pshaw at your love for it. It makes the best pancakes and cakes ever.
Rebecca says
Thanks for the support Valli!
Darcy- Not a silly question at all! I specified the two-piece lid because it is what more folks have available to them. If you have another equally tight fitting lid, you can certainly use that in place of the two-piece lid! I’m not a milk drinker either, but I certainly do enough cooking with it.
Amanda says
Brilliant! I am always looking for ways to make things at home and save some money. I have a question though. How do you re-culture the mixture?
Rebecca says
Amanda- Good question. You save the last 1/4 cup of the jar of buttermilk you made and pour it into a clean jar which you top off with fresh milk, shake, and let rest at room temperature again. If you re-culture it at least once a week and use clean jars, you should be able to re-culture indefinitely!
Arenda says
Can you use half and half?
Rebecca says
Hi there- I believe you can. I think it’ll be richer and probably thicker, but I see no reason it wouldn’t work theoretically. 🙂 That said, I haven’t tried it, so it’s kind of uncharted territory in practice.
[email protected] Cutting Edge of Ordinary says
Homemade buttermilk…I’m in. Found you via Krysta the ECM! Looks like a great site. I will be back. Hey Darcy! (I see familiar faces!)
Mayberry Magpie says
You have just changed my life! I NEVER have buttermilk on hand so I’ve been making it the vinegar route but thinking it’s not as good. Who knew I could culture my own and it would keep for 2 weeks?!
By reculture, do you mean taking some of the old buttermilk and mixing with the new milk and repeating the process? Just want to make sure I do this right.
Marquita says
That’s what I need to know!
Liz says
Of course I need buttermilk NOW. So, I’m going to make the lemon version. This is so my stomach doesn’t get to I’ll watching the milk curdle. I know the benefits to buttermilk. What I need to understand is this if you don’t mind explaining. If I start buttermilk without ever buying true buttermilk to start. I let it stay out for 24 hours and the next day i use it for baking. Then I save the remaining 1/4 cup and mix milk and lemon juice again at some point have I achieved a true buttermilk? After all it sat out for 24 hours once. I waited to add to baking. Then i add lemon juice again wait 24 hours store in refrigerator and 2 weeks later bake with it have i curated my own buttermilk? If not what is different from the buttermilk in the store to mine going sour/tangy by lemon n waiting 24 hours? It needs to start somewhere couldn’t this be the method to start and store for time after time? If not what did I miss? I do know a woman who has been doing this for years. After CDC reading your posts and blog and in need of buttermilk what I thought of her Ross method now seems to be sounding pretty good. I’ve also in the past bought buttermilk… inexperienced I thought it went bad when two weeks went by. Sickened by its considerable smell n texture I threw it out. Ouch! I know it was pricey n now a pricey mistake. So many of the recipes I enjoy call for buttermilk n I just ignore it. No more I will dive in to the deep end as pre n pro biotics are good for fighting cancer and such. I need the help so considering what I have had to do to keep living buttermilk is now a neccessary part of my life and I may have to drink this daily. Problem I’m lactose intolerant and don’t drink milk. So much I can’t eat or drink but now I need to think for myself. I’m alive because I did eat healthy for the last 40 years the first 20 I don’t believe it was available to me. So my quest is for digestive health. There is no cure for what ales my rate condition bnb or that of my adult kids now. We fight for the last 15 years for health n our lives. Buttermilk doesn’t seem so awful now. My daughter consumes so much yogurt and yeast she fairs better than me. Also, she does well with spicy foods I do not. Coffee has also changed her health . Go figure. As my son has aged he is in my boat. She is approaching 31 now and he is approaching 35 so I gather the age has something to do with the changes to consumption of certain foods and our illness. I do believe we are what we eat. Boy do I miss pizza!! I also miss a large salad a plate of artichokes or simply spinach or a potato. Oh well I digress. Plz let me know what you consider regarding the starter fast but slow from home never a store. After all it started somehow at home this process before a supermarket lived.
Rebecca says
I’m not entirely sure I know what you’re asking but there are two kinds of buttermilk: the kind created when you make butter (this is old fashioned buttermilk and has no probiotics) or cultured buttermilk (which is what you get when you purchase buttermilk at the store.) If you simply leave milk out overnight without adding a culture to it (like from one purchased at the store) you are not achieving a cultured buttermilk, you’re simply souring milk. I’d advise purchasing one batch of buttermilk and reculturing it.
You’ll need to do that from time to time to keep the culture fresh as it will tire itself out after being recultured several times.
Kristie says
I’m confused. Your recipe says, “if you reculture regularly, you can carry on indefinitely,” but this post says you you need to start with store bought buttermilk from time to time because the culture gets tired. Can you clarify that for me, and how do I know it’s getting tired?
Rebecca says
Hi Kristie! As long as your buttermilk is culturing (which you’ll know by the pleasant, tangy aroma and the thickening) you can carry on indefinitely. This is best accomplished by reculturing very regularly (1 to 2x per week), which is more than even I usually use. 🙂 When you reculture it and it is very slow to culture or it doesn’t produce that nice tangy smell and thickness, you may want to grab some from the store. I kept one batch reculturing for 8 months with success, but then I let my batch sit a little too long and wasn’t able to use that one to start a new one. So it’s a little bit of both. Just be prepared to have to buy some from time to time to kick start your buttermilk.
Jhansi S says
In India, we make yogurt in the same fashion. I boil 1 quart of 2% or whole milk and let it cool. Then add 2 tbsp of the live (old) culture, stir the milk and leave it in a warm place for 4-6 hrs undisturbed. Voila, its ready! I’ve re-cultured for more than 2 decades now.
We make cultured buttermilk after whipping/ churning yogurt (with some water) in a blender. Remove the top cream/ butter that floats and the residue is buttermilk. Enjoy! (You can also use the 1/4 cup yogurt culture with 1% milk or skim milk and the product will be cultured butter milk)
Rebecca says
Thanks so much, Jhansi! I love hearing you’ve had success with this for a good long time!
Bella says
Yes the directions were unclear to us new to the buttermilk process . So excited to make this fir a ranch salad dressing recipe I found
Ranee @ Arabian Knits says
We do this too! I love sticking it to the man. 🙂
Traci says
I love love love this post!! Recipes that use buttermilk are my fav..but it’s so expensive! I normally do the whole lemon juice trick…but never again! Thanks for saving us more money and making our food better! 🙂
Sasha says
I am raising my 9 month old daughter to be a good eater (I hope lol) and somehow ended up on your web site. I love your photos and writing. By the way, you’ve almost convinced me to try drinking buttermilk!!
I got a recognition award from a fellow blogger the other day. Very Nice. I was asked to pass it on to other bloggers I like. You are on the list. Check out the posting at my blog, Global Table…
Sasha
Christine says
Hi from up in Canada in Vancouver! I learned of your site some time ago from Food and Whine and have been quietly making TONS of your stuff and failing to thank you or comment on how marvelous it has all been (ok I was worried about the black beans when I tasted part way through, but they were great and perfect with the also muy delicioso cuban pork)!
On to buttermilk. The current buttermilk in my fridge (hopefully destined for some kind of supermoist and dense lemon poppyseed or blueberry muffin or bread – got a favourite recipe for that?) doesn’t say “cultured” but the ingredient list mentions bacterial culture – do you think I can assume I’ve got the right stuff? Does it matter if I top off whole milk “starter” with skim milk or vice versa? I think it would be handy to have both on hand…
Final confession – being especially northern I don’t drink buttermilk, but really love extensively tasting raw batter for baked goods that contain it…. I bet everybody else does too!
Thanks for everything!
Liam O'Malley says
Very cool post!
I have been making “buttermilk” with vinegar for awhile now and I’m actually glad to see a better method. I don’t really use a lot of buttermilk so I hate having to buy it for just a small amount and then always wasting the rest when it goes bad.
Thanks Rebecca!
DanaMc says
Ooh, I’m very excited about this. I’m one of those ppl who has a buttermilk container sitting in the fridge since the last time I needed it – wondering if buttermilk can actually “go bad.”
But, if I made a science project out of it, I might be more “vested” in the project. Perhaps I would make some of those scrumptious looking buttermilk pancakes or garam masala cake you featured! Yum!
(Waves at Darcy and Lisa.)
Lisa – thanks for telling us about this gal.
Looks like this blog is a keeper – adding it to my read regularly list 🙂
DanaMc
Rebecca says
Lisa Glad you found me! (Thank you, Krysta!)
Mayberry Magpie- Hi Joan! You got it right. Reculturing is just taking a little of the current batch to make a new batch. It’s like the dairy gift that keeps on giving.
Ranee- Bad is good! Down with government! (That’s a ‘The Tick’ quote in case my nefarious blog is being monitored.)
Traci- You are mighty welcome! Thanks for being here.
Sascha-Thanks for the sweet award and thank you for raising an adventurous eater!
Christine-) You can definitely mix and match your starter and milk butterfat. Go where your whimsy takes you! It’s very forgiving… And thank YOU for everything. It’s nice to know people are playing along in the kitchen with me. 🙂
Liam-First, great name. I’m pretty partial to it myself… 🙂 Second, you’re welcome. It’s fun, isn’t it?
DanaMc-Yay! I’m excited that you’re excited. And I’m glad Lisa’s bringing her friends along. Party at my house. I’ll provide the buttermilk. 🙂
Bridget Shields says
Just tried making my first batch of fresh buttermilk. It is as thick as yogurt. Is that how it should be? Thanks! Bridget
Rebecca says
Absolutely, Bridget! Mine is always thick like yogurt. That means you did it right. 🙂
Susan says
Thanks so much for the buttermilk recipe. After I made some I remembered hearing Paula Dean mentioning on her show that you could make creme fraiche. I did some searching and found it!!! To one cup of heavy cream (not ultra pastuerized) add either 2 tablespoons of sour cream or buttermilk and keep out at room temperature (covered) for at least 4 hours or overnight. After it’s thickened, cover with cling wrap and put it in the refrigerator. This is much cheaper than creme fraiche but it may take some looking to find the heavy cream that is not ultra pasteurized. Some health food stores have it and I found it at Trader Joe’s.
Rebecca says
Susan- You are most welcome! And there really is nothing like homemade creme fraiche, is there? You’re absolutely right about how finding non-ultrapasteurized cream is the tricky part. Even when you’re watching for it it’s hard to find. Booo. I just hit up my friends with dairy cows. 🙂
Susan says
Lucky you having friends with cows! My next new bff will surely have to own at least one cow….lol.
Trish says
I’m on a “homemade” mission as of late and plan on making butter tomorrow. I apologize for the novice question that will soon follow…Is the liquid that remains after making butter considered buttermilk? Would the remnants be “cultured buttermilk” or is there a process that would transform them into this much sought after substance? I only ask because I plan on making cream cheese with the “buttermilk” after the butter experiment is complete. Thanks for any insight you have to offer!
Rebecca says
Hiya Trish- Great question! When you make butter, the liquid that comes off is indeed old-fashioned buttermilk. It is a very low-fat product as most of the fat globules have gone into the butter. Old-fashioned buttermilk, because of it’s incredibly low fat content, is not usually used in cheese making. I have not used it successfully for cheese making.
Cultured buttermilk, as purchased in stores, is generally a direct-cultured (i.e. good bacterial cultures directly introduced to) skim milk. It is also low-fat, but the cultures thicken it. You could do an experiment with the old-fashioned buttermilk by adding 1 part store-bought cultured buttermilk to 3 parts old-fashioned buttermilk, shaking, and leaving at room temperature for 24 hours. If it clabbers (thickens) then it is now cultured low-fat buttermilk.
Trish says
Thanks, Rebecca! I truly appreciate the information! I’ll let you know how the experiment goes. 😛
Becky says
I’m am so glad I found your excellent post. I’ve been getting raw milk (Jersey cows; delicious) for about a month now, but since I have to drive 40 minutes one way to pick it up, I felt compelled to get TWO gallons a week (it’s only $3 a gallon) so I didn’t run out (or use up more “food miles” than my conscience would allow…).
But, this has meant I’m often left with milk, at the end of the week. A friend sent me some of her kefir grains, and after my initial fear, that’s working great and we’re enjoying our home made kefir. BUT that didn’t use up enough.
So…I found this page! And it worked! Beautifully, in fact, and almost 24 hours to the minute, from when I started it. (Mine is yellower than your picture, because the cows are now on grass, and their milk has turned yellow) It feels like magic…like alchemy! I’ve turned straw into gold, I’ve found an endless supply of the Good Stuff. Almost still can’t believe it, but there it is, in the jar, labeled and ready to make delicious foods.
Thanks so much for the excellent instructions and pictures.
Mandy says
I just wanted you to know I have been making this buttermilk since you posted this and I love it! Thanks so much, I bake a lot so I use a lot of buttermilk, and I love being able to make my own- better, cheaper and ready when I need it!
I just have to be sure to leave a note under the jar saying “leave out” so no one does me the favor of putting the buttermilk in the fridge when it is being cultured.
Jan says
I really want to make homemade bmilk but right now the only milk available to me is unhom. store bought milk. I’m worried about leaving this milk on the counter for 12 to 24 hrs. Is it safe to leave this out over night. If you could answer this I would love it!
Lisa says
I have to say that your site has really rocked my world. From finding out about the Artisan Bread in Five books (wow, who knew I could bake bread!) to this. I have made this twice now. The first time with skim milk, I wasn’t too pleased with the texture. It looked kind of seperated, not smooth. The second batch, I used 2% milk and got a much better result. I am totally hooked. What a great site. You are truely an inspiration!
Robbie says
Hi all — I am a lifelong buttermilk fan, so am thrilled to find this site. I went hunting for how to make my own, as I always wish I had more than what I have. One great way to use it? In the blender with chunks of frozen ripe bananas or strawberries(or any other fruit, really), maybe a little honey or other sweetener. It is so refreshing — tastes kind of like liquid cheesecake, and makes a wonderful breakfast when the weather is hot.
Betsy says
Oh man, I know I am missing something. Do I still have to go buy some buttermilk at the store to get started?
Carter says
This is wat I wanted to know
Nan Kutty says
“you re-culture this regularly, you can carry on re-culturing indefinitely.” This is very true. In India, they have been re-culturing yogurt and buttermilk for more than 3,000 years! In my own family, we have a 40-year uninterrupted line of yogurt!
Teresa says
Awesome!
Eleanor says
That’s amazing. Love that!
Laura says
We have been drinking raw milk for ages but I am still trying to learn to work with it beyond just drinking it. I hate that I didn’t grow up in the kitchen with some wonderful farm wife so I’d just know all the things I want to know…. I do make yogurt, so that I can do, and I’ve done butter.
So my questions:
-Sometime we drink all our milk, sometimes we don’t. Is it better when making butter, yogurt, buttermilk, etc to use the milk at it’s freshest? B/c I sometimes don’t know until the end of the week that I’ll have extra.
-How would I make home cultured buttermilk? Buy starter and go from there?
-If a baking recipe calls for milk, can I always sub buttermilk? If so, are the proportions the same? Do I also need to adjust the baking soda, baking powder or yeast???
Thanks in advance. So glad to have found this!
Laura
Brenda says
Thank you for the recipe. I have been looking for a simple 1 2 3 recipe.
Also thanks for the great recipe ideas I want to give them a try.
Keep on Cooking,
-Brenda
Another Laura says
I stumbled across this thanks to the wonders of Google…
I have been searching high and low to try and find away to make buttermilk at home, from raw milk WITHOUT the use of a store-bought starter. Every recipe I can find says: “Raw milk buttermilk!!” and then proceeds with directions to add an amount of store-bought (read: pasteurized!) buttermilk as a starter. Can you say frustrating?
So…your recipe says “home cultured” and I’m just wondered…do you mean home-cultured as-in “not using a store bought for starter”? And if so, would you share? 🙂
Bryan says
I have been enjoying reading your blog posts. You have quite a few interesting recipes I would like to try. I do have a concern with this one, though. If the buttermilk ever gets a bad bacteria in it, it will never be killed. It will continually grow and move from batch to batch through your culture seed. I understand that its not a guarantee that you will get sick, but its high risk. For anyone else concerned about safety, be sure to warm the batch up enough to pasteurize it before moving to the next batch (don’t overcook though!). That way you wont contaminate your future batches. This is the way yogurt is typically done..
Jacki says
Pasteurizing after you culture will kill the good bacteria too. If you pasteurize you won’t be able to use any of the buttermilk as a starter culture for the next batch.
Connie says
Hi Rebecca, I also love buttermilk and use it all the time. Does it matter what type of buttermilk you use? Lowfat or whole? I also read your story on the durian. I never laughed so hard. I had tears in my eyes. Thanks for a great story, recipes and blog.
Nate says
Hi all, Just a quick question. I tried my culturing my first buttermilk and used whole milk, pasteurized, non-homogenized. It’s pretty thick stuff and still has a lot of cream in it. At 19 hrs I check the milk and its thick, tangy, smells almost cheese like. It seems to be thicker than what is pictured here and is just a little thinner than store bought yogurt, is this normal? Did i leave it too long? Or would the high cream content cause this?
Rebecca says
Nate- That’s pretty normal! The high cream content does create a much thicker end product.
Connie- No. It doesn’t matter! I’m so glad you’re along for the ride.
Harold- Thank you muchly! You said it better than I could’ve. Just be sure your jar is sterile and if you’re concerned pasteurize the milk.
I’ll get back to everyone else, soon! It’s been nutty nuts here lately… I haven’t forgotten you all. 🙂
Lisa says
Glad Nate asked that question. I made buttermilk with a culture I purchased from amazon and used whole milk that I spiked with heavy cream and ended up with some seriously think yogurt type of stuff. next time I will use straight up whole milk and leave it on the counter. will it work if I put it in my yogurt maker as well or will that get too warm do you think?
Thanks for your time and for sharing the recipe. 🙂
Rebecca says
Thank you for checking in, Lisa. I’m not sure whether the yogurt maker will help or hinder you, not knowing your usual ambient temp in the room vs. your yogurt maker’s temp. I’d love to hear your results if you play around with it, though!
Tom from CO. says
I have been making butter milk like this for a few years I use mine in my sour dough starter. I just use a quarter cup and 1 qt Canning jar. mix he butter milk in with the whole milk shake it and put it in the pantry overnight in the winter because of the coolness I sometime have to go longer. One other thing is before using you may have to stir it as the milk seems to get some fat globs (from the cream) on my sourdough my starter is about a year old. I feed it 1/4 cup flour and 1/4 buttermilk and it is pretty thick. You can thin it out by adding more milk if desired. Also note some site say to use water and you can do that too buttermilk gives it a more tangy flavor.
Rebecca says
That’s a great idea, Tom! Thank you!
Harold says
Just to reiterate, when you buy the store bought stuff it has to say on the bottle “cultured buttermilk” or it won’t work. I also heard that sour cream is from the same culture strain.
As for the contamination fear, Be sure that the container is super clean before starting. You can pasteurize your store bought sweet milk to a temp of 180 degrees and then let it cool to 80 to 90 degrees and then add your “starter” If the milk is too hot it will kill your starter.
I used to work for a milk bottling plant and we added salt to the mix, since making my own I often wonder why we added salt, It tastes good without it.
Bethann says
I do not have buttermilk on hand to use as a starter. I do have raw milk. I also have this product, but am unsure if it will start a batch right?
http://sacofoods.com/products/view/cultured-buttermilk
Anyway, I tried. I just have a cup in my fridge now until I figure it out. 4 TB of the stuff added to 1 cup raw milk. Another site said it wasn’t what you really wanted.
Something else I would love to do: culture my own. But how? There’s so much on the web that I get all confused and dunno what to try. I hate to waste my milk! It’s gold! I have a half gallon in the crock pot to do yogurt now, 1 cup of cream in a jar to sour, and had 1 cup I was going to make butter with. Disaster today with that! My food processor ran forever and: nada. After 20 min. I just put it in the fridge. I have made it before with success. I have no idea why it didn’t work this time. Wierd.
RALPH LANDRESS says
BUTTERMILK AND CORNBREAD (MADE WITH BUTTERMILK,CORNMEAL AND OTHER INGREDIENTS)IS A REAL TREAT FOR BUTTERMILK LOVERS.
jenny vega says
i made my own cultured buttermilk. i didnt find the way to do it here until today. i used a different ladys way of doing it. She had me fill my pint jar with cream, then add 2 tbsp of clabbered milk to it. then let sit out. She then said that you can scrape off the top solid stuff and use for butter and the rest is the buttermilk. in my jar the finished product was as she described. the top was pretty solid, the middle was whey and the bottom looked like your picture. i scrapped off the top and made butter (of course i had to add cream), then i mixed the rest together. is this right? i’m hoping this is cultured buttermilk and not a waste. thanks so much
Bree says
I made this buttermilk following your directions and my first pint jar turned out awesome – just like your photo and delicious. I was hoping that you might help me figure out what went wrong when I tried to use my homemade buttermilk as a starter for my next jar. It just didn’t combine. It sort of reminded me or sour milk the way it was curdly and runny. Any ideas? I put it back in my fridge in hopes that I could still save it if there is a chance!
Diana says
This recipe looks so good I think I’m going to go to the store today, pick up the ingredients and make it! Your pictures look awesome and I can’t wait to try your recipe. Thanks for sharing it! Off to look at some more of your recipes~
Fred Potts says
One caution when making buttermilk at home. The process releases a small amount of carbon dioxide, which is harmless. However, in a closed container it can build up pressure to the point of a mild explosion when in a glass jar. When I was 4 years old, my mother was making buttermilk. She had a gallon jar with a lid on it. She shook the contents and the glass shattered, almost taking off her little finger. Several stitches and a few weeks later, she was OK, thank God. You should vent the bottle before shaking it.
I love home-made buttermilk!
Kermit Johnson says
I have been making cultured buttermilk for decades taught to me by my mother. She always used powdered or dry milk made up the night before. Then the next day she would use 1 cup of buttermilk to one half gallon of this dry milk mix and close with a tight fitting lid and shake well then place in a warm place for 12 to 24 hours. I have always gotten a good batch of buttermilk this way. I use this in baking.
Teresa says
When you say she mixed up the dry milk mix the night before, did she mix it up and then refrigerate it to use the next day? Thank you!
Asok Asus says
Thanks for the great recipe! Worked like a charm! And so unbelievably easy! I used whole organic milk so I ended up with thick, rich organic buttermilk. And the best part for me is that I can make sweet, delicious buttermilk without the massive amount of sodium that’s in commercial buttermilk, not to mention all the nasty chemicals like the inflamation-inducing thickener carrageenan also used in commercial buttermilk. If only it was this easy to make organic, sodium-free cottage cheese 🙁
Andy says
You can make cottage cheese at home. It is really easy to do… heat a gallon of organic skim milk to about 120 degrees F and turn off heat. Add 3/4 cup of white vinegar to the milk (don’t worry it you wont taste it when you are done) and stir until curds form. let the milk and vinegar set for a half hour then line a colander with a clean kitchen towel and pour the mixture into the towel. Break up the curds with your fingers until they are the size you want. Gather the ends of the towel and squeeze the excess whey out. Place the curds in a sealable bowl and put a tablespoon or so of whole organic heavy cream in the bowl as well and mix it up. Refrigerate and enjoy.
Melody says
Thank You!! I have been looking for this for quite a while, my Mother used to make this when I was a child. I Love ButterMilk! I Love Drinking it! Thanks a Lot. Buttermilk is good for you!
Lisa says
I just started some buttermilk, hope it turns out. Thanks for your info! We are hoping it will help my daughter’s tummy troubles.
Karen says
Thanks for the how-to. I’ve just recently started getting raw milk from a friend with cows, and I’m learning how to do all kinds of stuff with it. I use buttermilk all the time in my bread, pancakes, cakes, etc. I found your blog by Googling “how to make homemade buttermilk.” I was looking for how to culture it. Thanks!
Melissa says
First off thanks for sharing this- I found you via Google and it looked so simple I decided to try it. I was curious. I checked my buttermilk this morning and it was the consistency of thin yogurt, a bit separated, and not as tart as I’d expect. Is this normal?
Adele says
Found via web when I googled “how long will buttermilk last” since I am baking with it today and my supply expired in Sept 2011…..thought I better buy a new buttermilk….but since it is “cultured” all those good bacteria may still be active….but then again I haven’t fed them since Sept and they are probably all pooped out….I think I will get a fresh batch and follow your suggestions for making home made buttermilk and actually use it! Does anyone know why the Organic Milk (3 half gallon cartons) from Costco can be used for such a long time – expiration is more than 3 weeks!
Suzanne Bon says
Rebecca…..HELP!
Found your website – great stuff – thank you for sharing! My Italian/Canadian husband and I (100% Canadian) are living in England at the moment and started using buttermilk last year when we discovered (and starting making our own) Brown Irish Soda Bread! However, here, you can only buy a little container of approx. 10 oz. so we buy a lot of containers. Figured we could make our own and googled and voila – found you!
Yesterday we did it – jar, buttermilk, topped with skim milk, put in the airing cupboard (a strange place used for many different things in this country…..it is a closet where the hot water tank sits and stays nice and warm all the time….not hot, just warm) brought it out this morning, shook it up, threw it in fridge and then left the house. Just came back, had a look and it now looks kind of scary…..it was completely separated, liquid on bottom, messy goo on top…..is this normal? I read through all the comments but nobody mentioned this! The container says cultured buttermilk, low fat, ideal for cooking…..could it be that different to North American stuff? I have not opened the jar yet…..I am afraid to!! Advice please.
Thanks,
Suzanne
Tammy says
I think you just made cream cheese. 🙂
I’m struggling with the same thing. I’m trying to make cultured buttermilk just from raw milk with out a starter, but it fully separates in much less than 24 hours. I live in FL, so I’m thinking it’s just really warm here and it cultures quickly. So I made curds and whey, or cream cheese and whey. 🙂 I’ve been using the whey for all sorts of fun things! I just haven’t quite figured out buttermilk yet.
There was another comment about cottage cheese that sounded similar. Either way, I think your nose will tell you right away if it’s soured correctly or if it’s actually spoiled b/c it didn’t actually culture.
Rebecca says
I don’t think it’s going to be “bad” Suzanne, but you’ll have to give it a stir and use it more quickly. It sounds like maybe it cultured a bit too long. Perhaps the airing cupboard was just a touch on the too warm side? If you give it another shot, I’d pull it out a bit before when you did. Play with it a bit. Since it has those good cultures in there, it should still be safe to use.
Sri says
Hi there.. came across your bog via google, love it.
Am trying to make my own buttermilk at home, but since we don’t have buttermilk in any stores here anywhere, can I use sour cream instead? Or, should I just buy the buttermilk cultures?
Would appreciate any info/help. Thanks!
Sri
Mary says
Do you think it would work with raw goat milk? Just found your website last week and love it. Great job.
Priscilla says
Hello there,
Just a quick question, we do not have commercial buttermilk in my current country (Ecuador), and you mentioned being able to home-culture the buttermilk to make a sort of starter… do you have any idea how I would do that here? The only thing I can think of that has bacteria here is plain drinkable yogurt, though I’m not thinking that’d be the solution I’m looking for. I have made old fashioned buttermilk by simply making butter from cream, but it just doesn’t have the consistency or taste I am used to from the States…
Thanks so much, and I am hoping to be able to try your buttermilk recipe!!
Rebecca says
Hi Priscilla! If sour cream or creme fraiche is available, its an almost identical culture profile and would work almost interchangeably! You could try plain drinkable yogurt used as a starter with the same temperatures and quantities… I don’t think it would be a bad thing, but not necessarily the same. Kefir might be an option as well. My very favourite solution though, is to order dry, bulk buttermilk culture through www.leeners.com or www.cheesemaking.com I don’t know if you have any family members stateside who could pick some up and pop it in a care package to you, but it stores remarkably well and you can reculture it over and over and over again.
Please let me know how you fare!
Plain Lady says
Hi. Interesting to hear about your buttermilk. I make lots of yogurt.Occasionally I go the store and buy a container and use some of it for starter/culture. I have friends that buy acidophilus at the health food store and put some of that in the milk for starter.
Teresa says
How does the buying acidophilus and adding to milk for starter work? Could you find out by any chance? Ty!
Joanna Phillips says
I have got two half gallon jars on my counter right now trying to make buttermilk. It has the culture in it and has been setting since yesterday. It doesnt seem to be getting thick. Do I need to take the lid off the jar? In the recipe it didnt say to take it off so I left it on. Thanks for your help.
Claudine says
Hi Joanna,
I have the same problem and I tried two times with different milk and different temperature. The milk smells sour and it has not thickened after 24 hours. Were you able to do it since then? Anyone have an idea? Next attempt is with my yogurt maker and after I will try to find another source for buttermilk (not easy!). Thanks for your help!
Rebecca says
I wonder if it’s a funky culture in the purchased buttermilk!
Claudine says
Yes it’s possible but I saw on another blog that the same brand (Neilson) is being used so… My final goal is making quark cause here it is so much expensive, it doesn’t make sense: 6$ for 350g! I pay 2.88$ for one liter of buttermilk.
Amy says
Can You make butter out of this home made buttermilk?
Rebecca says
I don’t think you can, but I don’t know it for a certain. You might use a tablespoon to culture cream before making butter, though!
Thomas says
Butter requires all the fat and solids that are removed from skim milk.
Dennis says
Butter is made by churning cream, Buttermilk is byproduct of making Butter.
Rebecca says
Yes, but I explain that I’m referring to what is sold as “cultured buttermilk” in the stores. It’s an accepted term.
Sharon says
Make sure it says cultured buttermilk on the carton otherwise it wont work. I make this all the time and once you get it started you can just take a cup of what you have made and make your next jar full before you run out. But you do have to start with the cultured buttermilk.
Nadine Klinkenberg says
I had trouble culturing my first heirloom buttermilk. I set it out at the right temperature for abou 2 days but nothing happened. I put it out again for the third day with no lid and it was done in about 12 hours. That’s just my experience. Now, it’ll set just fine with the lid on or off. If you are having trouble, try getting one of those jars with the rubber ring around the lid that allows for the gases to be released.
Carol Ann says
Wow, thanks so much for this recipe! I live in the UK and in our area buttermilk is hard to find. I’ve just found a sorce online but the price is sky high. Now I can buy some once to use as a starter then not need to buy again, or at least not very often!
Pamela says
Hi, I am so happy to find this info! I totally love drinking & cooking with buttermilk! I’ve been drinking it since I was a kid. Nothing better then a nice tall glass of cold buttermilk with a slice of sourdough bread! Yum, yum! Now that I live in the back hills of a very rural area, I can only go to the market about every 2 weeks. Things are so expensive in our town & buttermilk runs about $4.50 per half gallon here, when I can even find it! Thank you so much for posting the recipe! Oh, BTW, when culturing it, I assume I am supposed to have the lid on? Also, do I need to culture it only in glass jars or can I use plastic, like the plastic jugs the buttermilk comes from at the store? thank you!
Lynn says
I’m not a big fan of plain milk and the Dr is telling me I need the calcium. So I took up drinking buttermilk. But although store bought is low in fat, it’s high in salt. So I bought my last qt a while ago.
Cleaned a 2 litre soda bottle, added a cup of the buttermilk and topped it up with 1% skim milk. Leave it on the counter over night check it in the morning and leave it longer if need be. By now, I’m sure there is very little trace of the sodium from that first cup of store bought. I have a second bottle, clean and ready to go when the first one gets down to the 1 cup mark I put on the side of the bottle. I Transfer and top up the second bottle. Then I can clean and have the first one ready to go. Awesome recipe and soooo cost efficient. Thank you!
as far as the salt goes, I still like it so I virtually pulverize some seasalt. Now that it’s almost a powder it covers more surface area when I sprinkle it. Since it’s tasting the salt that we look for, you end up using less in the long run. (if you mix it in,you probably won’t notice a difference if you are going by taste.)
Deborah says
I made this a couple of days ago and it worked beautifully with store-bought 1% milk. It took about 24 hours because I didn’t have anywhere quite warm enough for the shorter time, I guess. I had originally read about the same procedure in an old “Hints from Heloise” book from the 1960’s, but I was afraid to try it because of the outdated recipe. I’m so glad I found your blog and discovered your success–which I now share! Thanks!
Anna says
Hi! I was anxious to try this out because we use a lot of buttermilk and my husband likes to drink it. I used 2% milk. When I made it, it had the right flavor, and thickened within 8 hours. But it was too thick and a little slimy, even. It was more like yogurt texture and not drinkable, except maybe with a spoon. Any suggestions what I might have done wrong?
Bea says
This recipe works great, but it is way too thick and looks more like a slimy paste. How do I thin it out (some) and keep the flavor?
Rebecca says
Hi Bea- I’d say divide your buttermilk between two jars, add some fresh milk to each jar and shake well. That ought to do it!
Anna says
I’ve solved the thickness/sliminess problem. I remembered that when I blend yogurt, it loses its thickness, so I blended the buttermilk (adding milk and shaking it up did not work). After that, it was just the right texture and consistency. My husband said it is as good as any buttermilk he’s had.
Robert says
I tried this recipe and mine also turned out really thick and a bit on the slimy side. I blended it, then refrigerated it. It’s PERFECT! I’ll never buy store bought again…unless I run out and nee to make more! 🙂
Rebecca says
Yeehah for frugal ingenuity!
Lisa says
Silly question but how warm is a warm spot? I was thinking about putting it in my dehydrator over night but the lowest it goes is 95 degrees. I read others are putting their jars in cabinets.
Dianna says
I just leave mine at room temperature (70-80 degrees), and it’s always been fine. I guess it might be a few degrees warmer as I usually put it near the stove.
April says
Hi Rebecca,
I followed your recipe and ended up with super thick slimy goo, in about 8 hours. Should I have let it stand longer or maybe its because I used a coffee filter instead of a tight lid. I always over think things…lol
JOHN BUTERBAUGH says
I USE POWDERED MILK.IT MAKES VERY ACID B-MILK.THAT CAUSES THE PRODUCT TO CURDLE,SO I ADD 1/8TEAS SP OF BAKING SODA.THAT STOPPED THE CURDLE AND SMOOTHED THE B-MILK.IT IS STILL ACID ENOUGH FOR DRINKING AND BAKING.
ALSO, I HEAT THE MIXED PWD MILK TO 160o,OTHERWISE THE CULTURE SPOILS TOO OFTEN
Teresa says
What does heating do to stop the spoiling?
wendylovesfood says
yum. thanks for loving food enough to not use the typical lemon juice/vinegar “buttermilk” recipe. i just knew, based on making cultured yogurt, i could do buttermilk this way! love it. thanks again. cook on!
Joan says
I found your site a couple of months ago, Love it!! Thanks to you I have it and use it on a constant basis.
Janice Bearbower says
I,, too, have trouble with warm spot – tried the water bath as for yogurt right at 100 degrees – still working — getting thick on top – do you shake it periodically – (don’t shake yogurt) we keep our home about 67-68 is that too cool? Thanks, could you please respond to my email…thanks so very much.
Rebecca says
I wouldn’t shake it while it’s culturing, but I would definitely shake it afterward. 67-68 is too cool to culture in the timeframe I gave. You can let it sit at that temperature, but it will take longer to thicken. I put mine behind my woodstove where it’s about 75-80 degrees at most times.
Teresa says
Could it take 2 days at the lower temp? Or maybe longer? What do you do during the summer when your wood stove isn’t on? Ty!
Rebecca says
I let it culture at room temp then. It seems to go pretty quickly when it’s hot and humid out!
Janice Bearbower says
What are your thoughts about the water bath at 100 deg.–we don’t have a wood stove…..all electric home.
Verano en Vermont says
Hi,
Rather than starting a homemade buttermilk recipe w. a base of store-bought buttermilk, I’d like to add culture to the raw milk we regularly buy from a farmer down the road. I’m not clear on how to procure the organisms, or in what form they come. Is it something one buys from a health food store? Is it a liquid? A powder? Other?) How would I add it to the raw milk as a first step to following your buttermilk recipe? How much would I add to the recipe, and is it something I’d just throw in to the overall mixture? Also, I’m curious…the local organic cultured yogurt we buy seems to have more, or perhaps a wider range of cultures than the buttermilk we buy…can I substitute yogurt instead of buttermilk in your cultured buttermilk recipe? Kindly address as many of my questions as you are able!
Thanks!
Verano en Vermont
Indiana b-milk says
If you have raw milk, you do not need to buy a culture. I get raw milk from our farmer..to make buttermilk, skim the cream, then let it sit on the counter in a jar with a lid (not screwed tight-wide mouth is best) until it is so thick that when you tilt the jar the cream does not move. This can take 1-2 days. I usually do this before our next milk run when I have had the cream for a week. The culturing may take longer if done right away. There will be bubbles along the inside of the glass. Make sure when you put the cream in the bowl you do NOT have any much milk in there..(use a slotted spoon) a milk line will have formed while it was culturing..if You leave it in it will not work. TRUST ME. Then proceed to make butter..I use my kitchenaid mixer. I found a good youtube video on this a while back..you basically whip it up into whipped cream, then keep whipping till it goes all the way back down and starts to separate. This can take an hour sometimes….that’s when I’m glad I don’t have to use my arm!! You have to squeeze the butter globules together on the inside of the bowl with a flat paddle (like a salad paddle kinda)..wood is best..it becomes nonstick like nothing else will over time. Pour off the buttermilk you are squeezing out of the butter..this is real buttermilk..the method mentioned here is simulated buttermilk..just uses the culture from store bought to culture the milk…BTW..you must “wash” the butter with cold water..just google that..it’s not very hard. (There are organisms in raw milk that will culture naturally. You don’t have to add anything. The cultured butter you end up with also has those beneficial organisms in it…it will be tangy like yogurt. Hope this works for you!
sharon says
We culture our buttermilk the ‘old-fashioned’ way – letting it clabber. Raw milk doesn’t spoil, it sours and can be turned into all sorts of lovely stuff. One buttermilk sat around far too long and really thickened, then separated, we made it into a tangy cheese.
Teresa says
My daughter went to Germany in 2002. She said in the grocery the milk is not refrigerated. It is still in glass jars, on a shelf. How long is raw milk good left out like this? I would think it would spoil quick! Like a day? I am curious. What do you make with all “the lovely stuff” it turns into? Ty!
Terri says
I tried this but mine didn’t get overly thick and it separated. One part was white and thicker and one part was yellow and watery. It smells like buttermilk but I’m a little nervous to use it. Did anyone else have this issue? I kept it out for 29 hours at room temperature.
Felicia says
When the milk separates like that it just means it cultured a bit longer than necessary. My kefir does the same thing when the house is warmer than usual. Just put the lid back on and shake it back together. Or you could put it in the blender.
John says
Wow too easy and so much less additives than store bought. I use organic 2% and follow the recipie for 18 hours at room temp. Thanks!
jim boles says
I love buttermilk (BM) and drink about 3 quarts a week. The two qualities I like most is that it has to taste sour and it has to be rich. BM that is only 1% isn’t rich enough for me. Problem is, the typical BM found in stores really isn’t very good by those criteria.
We moved to Cedar Rapids Iowa several years ago and I found BM made by Kalona dairy in Amish country (isn’t Amish though). Their products are very lightly pasteurized and not homogenized. Consequently, the milk cultures aren’t killed in the pasteurization process. They simply make the best butter milk I ever had. Too bad it is $3.95 a quart!
I’ve tried making my own with some success, but it was typically too thick and not sour enough.
So, one day I bought a quart of Kalona’s plain yogurt which normally taste on the sour side. The store didn’t have any Kalona BM so I bought the normal stuff that I dislike. I went home and put two tablespoons of the yogurt into a glass of the BM and used an electric drink mixer in the glass to mix it well…. and Whaa La! great tasting BM and at a cheap price. Hmmm, I did have to buy the yogurt too so I’m not sure how much money I saved exactly, but the yogurt will last a long time, because I’m not using that much per quart of BM.
Just thought I share this idea. As much as I drink, making my own BM, or buying it a $3.95 a quart wasn’t the way to go.
If you’re ever in southeast Iowa stop by the Kalona dairy and try their BM. It’s great!
Vanessa says
I just tried this and am a little afraid to use it because it doesn’t smell or taste like the buttermilk I bought from the store at all. It’s almost a little sweet. Is that normal? I followed the recipe exactly for a quart. I used store bought buttermilk and 1% milk. I let it sit out for about 14 hours and it’s very thick (my house is warm since it’s summer – about 76 degrees). Could it be that it’s too warm? Should still use it or throw it out and try again?
Thanks for your help!
Rebecca says
I think you’ll be okay! You’re putting happy bacteria in and that should hinder the growth of the bad stuff. It’d be really hard for milk to go so bad it would be dangerous in 24 hours particularly when it’s cultured. That being said, if you’re nervous, bake with it or feed it to the dogs or cats!
Teresa says
What do you mean it would be dangerous in 24 hours when it is cultured? How do you know if it is bad? Lol. Sorry. We are just so conditioned in America milk has to be refrigerated.
Angie says
I’ve cultured yogurt, kefir, and various other milk products from raw goat’s milk repeatedly over the years, so I would add that if you leave this too long, especially if it separates, that your end product will be more acidic and sour to taste. Also, I noticed some people having problems, but I wonder if that could be due to over pasteurization instead of temperature. If the milk is overly pasteurized, it ruins it for cheesemaking, so it very well could destroy the globules enough that they will not culture properly either. 🙂 Just my two cents! Good recipe.
sherrie says
I want to know if anybody has tried to can buttermilk?
I can not find a recipe anywhere.
Thank YOu
Rebecca says
Hi there… I’m pretty sure buttermilk cannot be canned. Most dairy is not approved for canning because even in a sealed jar, it can go rancid. Additionally, buttermilk has a live bacterial culture in it that would most certainly be killed during the processing… I don’t advise it even if you find a recipe that says its okay!
Cathy says
How do you make the buttermilk that you add to the regular milk? I have a cup of fresh buttermilk leftover from making butter from raw milk. What do I use to culture that? Does it create its own culture? Thanks.
Rebecca says
I buy cultured buttermilk at the store to start it. I honestly don’t know if your raw buttermilk (in the old fashioned sense of the word) would form it’s own culture… I don’t mean to deter you, I just honestly don’t know!
Ellen says
I made it with store bought cultured buttermilk and 2 percent milk. I live in a cold climate at a high altitude. I really don’t have a very consistently warm spot in the house, so I let it culture in a cold oven with the light on to create warmth. It definitely thickened and cultured, look more like yogurt and had tiny lumps throughout. It smelled ok and I consumed a big glass sprinkled with salt as it tasted good too. I hope I don’t get sick.
Kim Jermeay says
I have tried this method 3 times and each time very unsuccessful. The milk breaks down into small chunks through out the whey. I use a heating pad on low with auto shut-off after 3 hours, in a pot covered with towels. I think I am going back to heating the milk to 160′, cooling to 120′ or lower then adding the buttermilk and wrapping in a towel place in a tall pot to keep warm for 12-24 hours. Not sure if using raw milk for your buttermilk really works. Thanks.
Patricia says
I have made b/m before using the same instructions but this time it came out differnt:
I used a cultured store bought buttermilk and raw milk to make my buttermilk. It became so thick over night you can scoop it with a spoon and has no taste.
What did I do wrong?
Meredith Bernard says
Hi! I’m excited to read this post. You are also a great writer. 😉 I have never made homemade “anything”, but recently quit my full-time sales job to stay home and raise my children (and grow a photography business). We live on a beef cattle farm, but last week my husband bought a Jersey milk cow. So now we have fresh, wonderful, delicious milk daily. I have an electric churn that was his mothers (50 years old!), but it still works. I don’t know how to use it, though. We are letting the milk sit in it and it’s getting warm, but not “clabbering”. (Sp?) He added some store bought buttermilk, but I’m wondering if we need to add more “culture” I see mentioned above…what is that and where do I buy it? Sorry to be so ignorant, but I really want to figure this out and start using this milk to make butter and buttermilk! And maybe one day…cheese? Eek!
Chuck says
Going to try making BM. Family use to when I was young using this recipe, made in one gal. crock pot covered with a towel and whole goats milk. I have kept & used store BM that was over a year and half old. NO problems tasted good. Just have to shake it good as it settles. I know older BM is best for pancakes. lighter, fluffier.
Teresa says
The buttermilk was 1 1/2 years old?
Elaine says
It works best if you heat the milk to 85F before adding the cultured buttermilk. I use 1/2 cup culture to 1 quart milk and leave it on th kitchen counter for 24 hrs covered with a cloth. It’s perfect every time!
Donna says
I hope someone can help me out here. I’ve made this twice; thick and delicious! How-everrr… it is syrupy. What is that about. I used 1/2 C Knudsen’s cultured buttermilk in a quart mason jar, filled it up (about 3-1/2 C) with Alta Dena whole milk. 24 hrs later, very thick, buttermilk. But when I pour it, it is syrupy. The second batch tasted almost like very thick cream. But, can’t figure out why it’s syrupy. Can anybody (please) answer that one?
Donna says
Well, if I’d taken time to read all the comments, I would have found the answer to my questions. Duh. How dumb does that feel!
Thanks, y’all.
Rebecca says
Don’t feel dumb I’m glad you found your solution!
Suzanne says
Thank you for the recipe. How long will buttermilk last in the fridge after you’ve made it? When is it a good idea to toss out?
luna says
I recently was away from home to attend a wedding. Knowing my homemade buttermilk (thanks) would not last until I returned I froze it into cubes using icedcube tray. Now I just add 4 ounces of cubes to pastuerized (not homogenized ) milk and it works like a charm.
tarina laxton says
I am so glad that I found this, I love to cook with buttermilk. I made my first jar of Buttermilk. Thank you for posting and sharing.
Jen says
i was introduced to cultured buttermilk by a lady staying in the same campground as us. Noticed she always had a jar of milk on her table, got chatting to her and she told us that she makes it wherever she goes, even camping, generously shared some with me, been happily culturing ever since. It really is as simple as pour ,shake, wait 24 hours….
Marc Brewster says
I have been trying to make this home made butter milk for a while now. I have tried all different recipes and all of them turn out the same way, runny like water. Smells like butter milk but has no thickness to it at all. I use Knudsen Cultured butter milk from the store and whole milk from the store, measure exactly like the recipes call for and I let it sit out for 24hrs only to find out it is runny like water, does not thicken up at all so what am I doing wrong?
Rebecca says
Hi Marc- Is your milk ultra pasteurized? What is your room temperature? If it’s not thickening I assume that it’s either been ultra pasteurized (which breaks the fat globules down) or your room temperature is fairly cold. You can still use it if it has a good smell… If you’re looking for the thickened end product you probably want to switch out your milk.
samm iamm says
Why cant you just buy the bacteria and add it to the regulat milk????
Rebecca says
You probably could, but it’s far less expensive this way and it’s far more convenient.
Johanna says
I absolutely love this buttermilk! Thank you.
Linda says
Thank you so much for your post. Grew up loving buttermilk thanks to my W Virginia Granny. My favorite meal is onion cornbread with buttermilk. Cast iron skillet, carmelized onions in bacon lard, then pour cornbread batter over that and bake as usual. Crumble in bowl and top with good sea salt,lots of pepper and buttermilk..Yummy! Can’t wait to make my own buttermilk
Rebecca says
Ohmygosh, Linda. That sounds insanely good. I need to try it. My aunties would adore this, too.
Amie says
I read on a book I could use whey from my yogurt making to male my buttermilk. But my first test has takes more 3 days to thicken. And it doesn’t smell as lovely as it should. Have you ever tries using whey?
Rebecca says
No whey! Ha ha. I’m sorry. I couldn’t resist the pun. Actually, I’ve never read that, and haven’t deviated from this method because it works so perfectly! I guess I’m not much help at all today 😀
Kerry Butler says
I probably shouldn’t even make a comment because I don’t like the taste of buttermilk, but I DO have a question. I use it in some my baking, but have frozen it in one-cup containers. The muffins seemed to turn out good, but is okay to freeze buttermilk?
Rebecca says
It is absolutely fine to freeze buttermilk. It loses some of its probiotic benefits, but it is still good for baking!
Steve says
Hello, this discussion has been very helpful. But I am looking for a buttermilk starter for cheese making. Is this done by clabbering buttermilk? How do you know how butter milk has reached its best flavor? PH?
Denise Freitas says
I grew up with my mother making homemade cultured buttermilk every week because my father didn’t drink “sweet milk” and she used it in many of her recipes. The only difference, she began with powdered milk which was cheaper back in the 50’s & 60’s (yes, I’m way over the hill). She always reserved 1/2 cup of her buttermilk to which she added the reconstituted non-fat milk, mixing it in a lidded, enamel ware pot. (I have that pot sitting in my kitchen today among many of her antique kitchen items.) She set the mixture out on the counter to clabber overnight, then chilled it before whisking to break up the curds. While I didn’t drink a lot of buttermilk, every once in a while I would share a glass with my daddy and boy was it tangy and cold. I use her same method, but have had trouble with my buttermilk thickening as much as hers did. Any thoughts on why this is happening? My guess is my kitchen is too cool even though it is a west facing room. I am challenged to make yeast dough in the fall and winter except using a bread-machine for rising because the kitchen is too cool.
David says
Hello, my apologies if my question may already be answered in your comment section… being that store bought cultured buttermilk is pasteurized as is yogurts and the like. Does it contain live cultures? The store brand I have at the moment doesn’t list any type of live culture. While trying not to be obtuse I understand it contains lactococcus lactis which is a live culture right ? Thank you for your input/advice.
Rebecca says
Hi David- I use “Cultured Buttermilk” to culture mine!
kirk says
I had family come to visit and they wanted whole milk, which I don’t drink. I picked up a small container of buttermilk because all of a sudden I craved it. I did the Southern thing and ended up with a cup of buttermilk left and about a quart of whole milk, so I did a web search and found your buttermilk recipe and have made it. I am now waiting for it to thicken. If it turns out, I will next make it with skim or 2%. Thanks for posting this! I shall be back to see what other recipes you have.
Kirk says
Hi Rebecca,
I thought I would report back and thank you for your recipe. I have made two batches of buttermilk using your recipe and have experimented with whole milk and skim. Both turned out very well for me. I am about to make another batch using 2%. My first two batches tasted very good. Not quite like the store bought kind that I used as a starter, but pretty darn good. I was a bit disappointed that my buttermilk didn’t taste closer to the store bought until I remembered your comment about “a nice, tall glass of buttermilk with salt and pepper.”
I thought to myself “hey, you have lived in South Georgia for over twenty years and yes the buttermilk with salt and pepper sounds great.” I reached for the salt and pepper. I added a bit of salt, stirred to and took a taste. Heaven! My buttermilk now tasted BETTER then the store bought. I looked on container from the store bought buttermilk – a lot of salt and some chemical flavoring. All mine needed was a bit of salt!
Thank you very much for posting this and educating me. I am now “sticking’ it to the establishment” as I make my own buttermilk. I appreciate your posts!
Rebecca says
Aw shucks, Kirk! Thanks so much! Salt is a cure all in my kitchen. It saves so many dishes!!
Carter says
I think that this post may have answered a lot of other people’s questions as well as the ones I had . Thanks for your post as well as the follow up. Now all I have to do is go to the store and buy me some cultured butter milk and a big enough jar to try this with. My only problem is finding a place in my home warm enough to hide it for 24hrs….. oh I will be using whole milk since that’s what we normally have for the kids
Sharon says
I just made butter out of expired heavy cream. I have saved the buttermilk created from the process. How do I store it? Also, will it thicken on it’s own without using any of the “culturing” recipes on your page?
Rebecca says
Hi Sharon-
I’m afraid I don’t have an answer for you as I have never made my buttermilk that way. I have only made the cultured variety. I’m guessing it won’t thicken since you removed all the butterfat when you made butter.
emp says
I have 2 16 oz bottles.
Initially, I filled each with buttermilk and milk mixture, about 1 part buttermilk, 2 parts milk.
Now, I keep them in rotation.
Drain 2/3 of bottle 1, fill it up with milk.
The next day, drain 2/3 of bottle 2, fill it up with milk.
And so on…
It takes 2 days for the buttermilk to mature. This ends up giving me a stable production of about 10-12 oz of buttermilk every day.
If ever I have some extra, I can pour it into a container and put it in the fridge for a while.
Tina says
The whole point was home made butter milk, cause I don’t have any! So how am I going to make it since you still need butter milk?
Rebecca says
All cultured products need a starter culture; yogurt, buttermilk, kefir, etc… It’s not possible to make cultured buttermilk without a starter culture. If you can’t buy buttermilk locally, you can mail order the starter culture to get things going.
Sonia says
Hi – I have a quick question. Is this really considered buttermilk? Isn’t buttermilk the liquid leftover after taking butter out of cream? It is supposed to be nonfat and super healthy for you. This is like another version of yogurt almost?
Please clarify…thanks! It was fun reading your post…I like your style of writing! 🙂
Rebecca says
Hi Sonia- There are two accepted uses for the term “buttermilk”. There’s the old-fashioned straight up buttermilk which is the liquid leftover after making butter with cream. There’s also cultured buttermilk which is what this is. It can be made with non-fat milk and is also excellent for you because it does contain bacterial cultures much like yogurt. It is similar but not quite the same thing as yogurt. In yogurt, the milk is heated first, then the bacterial culture is introduced and allowed to set and thicken longer. In the cultured buttermilk, the culture is introduced at a lower temperature in unheated milk. This makes a product that isn’t quite as thick as yogurt. I think the bacterial strains are slightly different, too.
I know in other parts of the world you can buy churned buttermilk, but it isn’t really available commercially here in the US. It isn’t interchangeable with cultured buttermilk in recipes, either. Unless otherwise specified, I’d think you’d be safe in assuming any recipe from the US that calls for buttermilk is calling for cultured buttermilk.
Thanks!
Becky S. Morris says
This buttermilk is excellent and so easy to make! Now Im never out of buttermilk and my chocolate cakes, muffins, etc are perfect. Soured milk is ok in a pinch but buttermilk is always better. Now Im never out!
Dee says
Thx for the recipe I use buttermilk in all my baking and delicious in bisquits.
Aundrea says
You talk about reculturing regularly. What do you mean exactly?
Rebecca says
What I mean by that is to take part of your fresh batch of buttermilk and start another batch with it. 😀
Sandi says
We’re not quite as remote as you are, but only have one store nearby that sells buttermilk and I try to avoid buying dairy there. Plus, theirs isn’t full-fat. I just got some that’s whole milk, and started some sour cream with it tonight. Next, I’m going to use your instructions to make more buttermilk. If I can keep up with re-culturing, it will be a lifesaver!
I use buttermilk constantly to make homemade Ranch dressing, sour cream, and fried chicken. And I’m spoiled when it comes to dressing. I won’t eat store-bought anymore. Even the good stuff from the store just doesn’t cut it for me (I break down about once every year or two and buy some when I’m desperate and in a hurry and I regret it every time).
Jo Ann Engle says
How do you culture your own buttermilk.. We have dairy cows and use the creme to make butter but before have just poured off the whey after the buttermakng. How can we make this into real buttermilk.
Nell Croissant says
I got on here to ask why mine is so thick. Now I know it’s ok. By the way, when my bought milk is getting a little age on it, I just pour my culture into the milk container and press on smartly. I add salt to mine too for taste.
Rebecca says
Good thinking, Nell!
Lyn says
I have to try this. Thanks so much for sharing this.
Pete says
My dad always used powered milk. Is your recipe the same with the ingredients. He was frugal also but at that time powered milk was a lot cheaper.
Mel says
I tried to make biscuits using this and it was so thick it I had a hard time with the dough. Should I have thinned it before?
Rebecca says
I think it is a good idea to thin with whole milk to about the consistency of commercial buttermilk if you’re having trouble with it. 🙂
Sid Wilson says
I just bought an old butter churn and can hardly wait to make butter milk. As a kid my great grandmother , grandmother and great aunts always made their on and I loved it. Today’s store bought buttermilk is so inferior. Thanks for sharing your recipe and humor!
Molly says
Now I’m so sad. I just made a batch of overnight blue corn waffle batter and didn’t have enough buttermilk so I poured in some regular milk, shook the container and made up the difference. I remembered having read something somewhere about making your own cultured buttermilk and had hoped to get on the internet and find out how to do it with yogurt. After reading all the helpful comments and your replies I am indecisive about trying this. I don’t want to waste the good, homemade yogurt or the milk either if it won’t work. Guess I will have to add buttermilk back to the shopping list and get this going another time. Definitely bookmarking this page for the great instructions! Thank you!
Angela Hinkle says
I bought a can of saco cultured buttermilk blend for cooking and baking is this what I can use to make the buttermilk to drink because I love buttermilk to drink and put cornbread in it to eat didn’t know if it’s the same stuff your talking about if same I’ll do the1/4cup first to see if it turns out ok please let me know so I can make it today thank you
Rebecca says
Hi Angela,
I’m not actually familiar with Saco Cultured Buttermilk Blend. If it is a canned liquid, it is likely not a live culture in it, though, and would therefore be unsuitable for culturing fresh buttermilk. If it is a powder, it will not be suitable for culturing unless it says “live and active cultures” on it. Honestly, this recipe is truly geared for using fresh cultured buttermilk from the refrigerated section of the store.
Shelly says
Love your recipe, and love your attitude about making it! I ALWAYS feel like I am beating the system too when I can make something homemade.
Rebecca says
Yes! That’s exactly it!
Rita Roach says
And this recipe is good drinking buttermilk? I am so excited to try it.
Rebecca says
My husband likes it that way! It’s VERY thick, usually, so you may want to thin it out for drinking.
Martha Teitelbaum says
I know you posted this years ago but see you’ve responded to some more recent comments so figure it’s still relevant.
I wanted you to know this worked perfectly.
It did separate but all it needed was to be stirred thoroughly. The buttermilk was delicious. I used skim (although the starter buttermilk was 2%) and it was still very thick.
My mother always made buttermilk when I was a kid, but I didn’t drink it then and so never really paid attention to how she did it.
Thank you for posting this so I could make it just the way my mom did!
amber M collins says
How do you reculture the butter milk!?!?
Rebecca says
Hi there, Amber! Simply use some of the buttermilk you made and repeat the process!
MuyMar says
Sadly in Argentina buttermilk is not available. I make yogurt the same way, but the cultures are diferent I think.
Kim says
I mixd vinegar as stated into my milk ,let ot sit in fridge overnight .It didn’t seem to really thicken. I even added a tiny bit more vinegar . Still the same . doesn’t even smell any different . Will it still work for my Irish soda bread ?I don’t want to ruin my bread . I feel like I wasted time ,money and milk ,just to “stick it to the man “
Rebecca says
Hi Kim,
I’m not sure why you added vinegar to your milk. My recipe calls for adding a small amount of actual cultured buttermilk to milk and leaving it on the counter overnight rather than using vinegar in milk in the refrigerator. Simply put, it will not thicken like buttermilk because the culturing is what thickens it. What vinegar will do is give you an approximation of the acidity of buttermilk and will deliver decent flavour to your soda bread. The end result of the bread will be a slightly different texture than if you’d used buttermilk, though.
Nicole says
Hey just curious, what temperature is “warm”. I live in a basement suite that can be a little on the cool side, is on a shelf above my stove warm enough? Great post thank you! What are your thoughts on adding a probiotic to the process (like in a powder, like when making yogurt)?
Rebecca says
Good question, Nicole. I aim for mid to high 70sF when I do this. In the lower 80’s would also be alright, but it might scoot along faster than in the 70s, so keep your eye on it. When you’re making it this way, you’re already adding a probiotic to it. The cultures in cultured buttermilk are probiotic. 🙂
John says
Glass of buttermilk with boiled potato ,dip a chunk of the potato in salt eat with the buttermilk Mmmmmm Never had buttermilk with pepper but I will try it,,, also will make the recultered buttermilk.
Tamara says
Thanks for the buttermilk recipe. I love eating buttermilk with cornbread in it and drinking plain buttermilk. Mmmmm. I had been buying it and then noticed that they put cornstarch in the brand I bought so I looked for how to make it and found your page. Thank you. Will be trying it soon.
Ray Bachynski says
A fine cultured home made product. Thank you for sharing. A point of note : Walmart sells an excellent cultured buttermilk made by ” Marburger Dairy ” out of Penn. #1 quality for sure. Using this buttermilk as the starting culture to your buttermilk recipe produces the finest home cultured buttermilk . As a kid growing up in Canada on a Polish farm we always made butter and enjoyed the leftover buttermilk. This ” Marburger Culture ” makes that quality farm buttermilk come alive once again . Give it a try !!
Dee says
Thank you so much for taking the time to help every body out here. I love the way you think and do things. Thank you again so much . I think your terrific!!!
Ottie Schreckengost says
I’m curious to find out what will happen if I use half & half or use heavy cream instead of whole milk?
Jo says
Yay! Im so glad to see that my mother in law showed me RIGHT about 39 years ago when i was running low the 1st time on HER SON… Who Loves biscuits! And cornbread! Thanks for sharing! This Is The Real Deal and you CAN USE THIS IF YOU WANT TO.
Rebecca says
Thanks, Jo!
virginia pettingill says
Can you use instant pot on yogurt setting to speed up process?
Con Artist says
Can I use lactate milk to make my own cultured buttermilk? And what is raw milk…from the cow ?
Rebecca says
Hi- I’m not sure what you mean by lactate milk. Do you mean Lactaid? As in the brand where lactose is removed?
Raw milk is simply milk that has not been pasteurized or homogenized. It’s basically straight from the cow.
Benny Greene says
Im starting right now to make some homemade buttermilk its good for you i agree that whole milk is a better option to use and you could probably add some canned cream to the process & buttermilk is good for you its a natural probiotic. Sauerkraut is also.
Rebecca says
Right on, Benny! Probiotics for the win!
Ben says
I’ve recently started making sourdough bread on a regular basis. I came across a way to make dried sourdough starter in case the liquid starter goes bad. You basically make a film of liquid starter on parchment paper, allow to dry, crumble, then freeze. Is there a way to do the same sort of thing to make dry buttermilk starter for DIY folks? Would the same process work?
Rebecca says
Hi Ben- That sounds like a really good experiment to try! Please let me know if it works for you!
Nell says
Question: May I take a half gallon of whole milk from the store, empty out 1/2 cup of the milk, add the culture, and make it that way? Is there something magic about the 2-part lid? And may I use Bulgarian cultured buttermilk as a starter? And will it make Bulgarian cultured or just regular cultured buttermilk from the Bulgarian. I love to drink the Bulgarian, but it it won’t culture into Bulgarian, there’s not a lot of point in paying the extra for it. Thanks. BTW, I love buttermilk just for drinking.
Dave T says
My buttermilk doesn’t get thick. It stays runny and doesn’t even stick to the side of the glass like the original cultured stuff from the store. It doesn’t have the tasty tang either. Any suggestions?
Rebecca says
It sounds like the cultured stuff might have had dead culture in it. Either that or perhaps your room is a little on the chilly side and it needs a bit longer to culture? Perhaps double check that your starter buttermilk says “live and active cultures” or something like that on it!
Rita Roach says
Is it tart and wonderful like Mother used to make? Also, my mother made buttermilk with powdered milk and a little buttermilk added to regular milk. Does it make a difference because powdered milk is expensive now?
Joan says
Can I use dry powdered milk, re-hydrated. This sounds like what my mom used to make, except she used dry milk. Will try this, for sure! Thank you. Joan
Rebecca says
Hi Joan- I have not tried this with powdered milk. Please let me know how it turns out for you if you do.
rosie martin says
what is the purpose of using a jar two piece lip rather tan a one piece?
Rebecca says
Hi Rosie-
We use a two piece lid set up because it allows you to put the lid on and keep it in place without over-tightening the ring.
Con Fused says
So to make cultured buttermilk I need, as my main ingredient, cultured buttermilk? Am I missing something or is this just a big ol’ troll?
Rebecca says
Hi there. It’s not a big-old-troll. You need the cultured buttermilk for the… CULTURE. 🙂 A quarter cup yields a half gallon. After that, you can reculture the one that you cultured. That’s a net gain. 🙂 You could conceivably use yogurt as the starting culture, but it has some different strains in it.
deanna morris says
I love your instructions! Perfect buttermilk everytime. I usually drink 1/2 gallon in two days, then sad when i run out. Much better, and less money to make your own. Buttermilk is 5.00 for 1/2 gallon or less. Regular milk less than 3.00.
Love to have cornbread and buttermilk for a snack… oh so good!
Thank you so much 🙂
kimberly a bemis says
Will it help to warm whatever milk I use before mixing the buttermilk in like you would do to make yogurt?
Violetta says
I can’t get a raw milk in the shops is there any suggestions of what milk you are buying pls
Rebecca says
Hi Violetta- I use regular whole milk from the refrigerated section at the store, usually!
Mano says
Only thing missing is how to store once made?
Also can it be made in fridge instead of warm place?
Rebecca says
Hi Mano- You want to store the finished buttermilk in the refrigerator. 🙂 And I would not try to culture it the refrigerator because the temperature would be too low to encourage the growth of the good bacteria.
Mano says
Thanks
wayne campbell says
How about the real butter chunks like the old days???…
Rebecca says
Hi Wayne- This recipe is for cultured buttermilk, not old fashioned buttermilk 🙂
Leila says
I have used the vinegar. It worked good. I can’t wait to try this. Sounds delicious.
Rebecca says
Vinegar does indeed thicken the milk a bit, but nothing like culturing it does! I hope you enjoy it. 🙂
Sandy says
I’ve used this same recipe for 35 years, excellent to see others using this😃
BOBBY WITHERS says
Strain it through cloth in a seive for quark, and ancient form of cheese.
PHYLLIS WILLIAMS says
I AM 83 YEARS OLD AND WE DRANK ALOT OF BUTTER MILK WHEN WE WERE KIDS. (HOME MADE( AND GRANDPA MADE IT AND MY MOM. IT WAS NOT EVEN CLOSE TO HOW YOU DID IT. I DO REMEMBER IT TOOK SOME TIME TO MAKE IT, CAUSE WE KIDS WERE EAGER FOR IT, ALMOST ALLMORNING, BUT IT WAS WORTH IT. I DO REMEMBER THE BUTTER, SALT, AND WHAT THE ETC, I DO NOT REMEMBER.THANKS FOR LISTENING.
hAVE SOME AWESOME HOLIDAYS
PHYL
Rebecca says
Hi Phyl! I think what you had is actual ‘buttermilk’ vs. cultured buttermilk; you were drinking the result of buttermaking (which is considered whey now, whereas ‘buttermilk’ now generally means a cultured or clabbered milk product.)
Nona says
I was looking for how to make homemade cultured buttermilk but after reading all the silliness through to the recipe, I see it isn’t homemade at all, but instead is a way to expand on existing, store-bought cultured buttermilk. The quest to find an original, homemade version continues. heavy sigh….
Rebecca says
Actually, Nona- it still is homemade cultured buttermilk as much as homemade yogurt still uses a starter culture. You can purchased a dried culture if you prefer, but this is the safest and easiest way to culture buttermilk. I see no reason not to capitalize on someone else’s propagation of all those lovely cultures that make milk products taste so good. 🙂
LeeAnne Williams says
Can I use the buttermilk from what’s left after making butter from heavy whipping cream? Will that buttermilk have cultures?
Rebecca says
Hi LeeAnne- That is a different product. It’s confusing, I know, since they’re both called the same thing, but cultured buttermilk is not the same thing as ‘buttermilk’.
Linda C Graybill says
I generally use 2% milk from the store. Same directions but I do add about 2 tbs of plain yogurt in addition to the cultured buttermilk. Yes, it certainly does keep going and going. If your last batch looks a bit weak, bite the bullet and buy a pint or quart of fresh cultured buttermilk from the store. Never hurts to freshen it up a bit. I have passed this info to so many people who drink it like I do, every day.
Rebecca says
That’s awesome, Linda! Thanks for weighing in with this helpful information!
Laurie says
Love this cannot wait to try to make it
Leon Shield says
I make my own sauerkraut. I got over the “will I poison myself”. Any chance on this with buttermilk?
Mary in Ohio says
My BUTTERMILK is brewing as we speak. I sat mine in oven with light on overnight. It feels warm..so I turned the light off and going to let it remain for a few more hours. My question is
CAN IT GET TOO WARM?
How will I know when its ready?
Thank you in advance
Rebecca says
Hi Mary! You’ll know it’s ready when it’s thick! If it doesn’t thicken as it cools, it may have gotten too warm or stayed too warm for too long. I suspect you’ll be alright, though!
Nancy says
What do you mean by re-culture this. I am dumb.
Also would this give you probiotics?
Linda C Graybill says
I’ve been making this for a few years. If my store bought buttermilk is a little bit old or I don’t have much of the last batch made, I add 2 heaping tbs of plain yogurt, regular or Greek unflavored and follow the rest of the instructions. I drink 8-12 oz daily and really enjoy this so much and always have fresh cultured buttermilk in my refrigerator!! Glad you have added this so others can start their own brew.
Rebecca says
Thanks so much for your input and rating, Linda!
Judy Walsh says
I apologize in advance if this has already been answered but with my computer when I try to scroll down the comments it jumps from place to place so I can’t check. My question is that I keep my apartment temperatures to 65 in the winter and 72 in the summer. Is there a way to reach the required temperatures to culture this buttermilk without needing to heat my entire apartment for so long a time?
Michael says
I love buttermilk and have made it many times. I do the same as you but add a bit of salt. I am having a lot of trouble finding a decent starter brand. All the stores I use carry a cheap brand of buttermilk which tastes like liquid sour cream.
If you know of a website that I can order real genuine buttermilk culture I would be overjoyed to know of it.
By the way, God bless those who love a nice glass of buttermilk. 😇
Debra says
Easy to understand directions. I just started drinking for stomach health. This would be great for cooking with more than drinking if it doesn’t have probiotics right? Thank you
Rebecca says
Hi Debra- Actually, you’re culturing it by doing this, so it does have the probiotics. I cook with it and my husband likes to drink it.
Selena says
So excited that I found this! We use so much buttermilk (mostly for waffles every day!), so this is such a help! Thank you for sharing!
Rebecca says
You’re very welcome!!! I’m so glad. I’m making more this week, too!
Susan Burdett says
Good Day Rebecca,
Where do you get your original buttermilk from? We are unable to get cultured buttermilk from a store in Zambia.
Do you use the “old fashioned/ traditional” buttermilk which is drained from the butter churn or are you using the buttermilk from a store that is cultured with bacterial starter?
My main aim is to make cheese but we are unable to buy rennet or mesopphylic starter in Zambia so I am searching how to make these from scratch.
How can I make a mesophiliac starter to make cheese from scratch? they say use cultured buttermilk, but I am unable to get any cultured buttermilk. Please help if you can, would love a solution!
Thank you
From a real rural farmer
Rebecca says
Hi Susan- I use the cultured buttermilk from the store as a starter. Another good option for that would be to use yogurt if you can get that in the absence of cultured buttermilk. I’m afraid it’s going to be hard to make cheese minus a starter. Can you order powdered buttermilk or mesophillic starter from a mail order source and reconstitute it?
Linda says
I make kefir and yogurt for the probiotic benefits. Does buttermilk also have probiotic benefits?
Rebecca says
Cultured buttermilk DEFINITELY has probiotic benefits!
Karen Eastburn says
This is very handy right now because I can’t find much buttermilk at the grocery. Thank you! Could you be more specific as to what you mean by “reculture regularly”? Thanks!
Rebecca says
Sure thing, Karen! I’d say reculturing weekly will probably keep it healthy. Every other week at the outside edge. 🙂
Erin Cooley says
Hi, I tried this using 2 quarts of whole milk and 1 cup buttermilk. After 30 hours, it had the consistency of milk. Just sour milk…not any thicker. Any suggestions?
Rebecca says
Hi Erin- What was the room temp where you had it sitting?
Maejean says
My buttermilk has not thickened after 32 hours. What is wrong? It is getting a strong sour taste, not spoiled but no quite like buttermilk either.
Rebecca says
Hi Maejean- Let’s see if we can figure out what’s going on. What milkfat is the milk you’re using?
Bambi says
Can I use the whey from making yogurt and let that sit for 24 hours?
Rebecca says
I think it’s worth a try, Bambi! It certainly won’t hurt it!
Margaret Barnard says
I loved being able to do this but I left it a bit longer and it is REALLY thick, like yogurt. Can I still use it as buttermilk?
Rebecca says
Absolutely!! I’m betting you used whole milk, right? It’s just thicker 🙂
Pat says
Can you freeze some buttermilk for future use, as to make more buttermilk?
Rebecca says
Hi Pat- Theoretically, that should work quite well. In practice, I almost always have a jar going in the refrigerator and use it up pretty quickly, so I haven’t tried it personally.
Ala al-badran says
HiMs. Lindamood
Where to buy Homemade Cultured Buttermilk, is it the same as Buttermilk
what is the difference between the Homemade Cultured Buttermilk and the yogurt?
Best regards
THANKS
Ala al-badran says
Hi Ms. Lindamood
Where to buy Cultured Buttermilk, is it the same as Buttermilk
what is the difference between the Cultured Buttermilk and the yogurt?
Best regards
THANKS
Rebecca says
Hi there, Ala Al-badran. Depending on where you are, it may or may not be the same thing. In the US, most of what is sold as buttermilk is indeed cultured buttermilk. In some European countries, what is sold as buttermilk is the by-product of making butter, and is more of a whey. Both are tangy, but cultured buttermilk is very similar in texture and consistency to kefir, crema, or a thinner, more pourable sour cream. Both buttermilk and yogurt are cultured with good bacteria, but cultured buttermilk (at least in the US) usually has a little note to the effect somewhere on the bottle.
Janet says
This is just what I have been looking for, my Mother used to do this but I think she may have used dry milk . Most of the time we had fresh buttermilk from my Grandmother who had a cow. I use a lot of buttermilk and there is no substitute in my opinion. Thank you for posting this.
Rebecca says
You’re so welcome, Janet!! I’m so glad you love it!
Margaret Lee says
No ! When you buy buttermilk—where is the butter? This recipe just makes more of the same.l want buttermilk that doesn’t taste like skim milk
Rebecca says
Hey Margaret! You can make cultured buttermilk with whole milk and WHOA is that luxurious!
April Gill says
I will try this process. My brothers and I did it the old fashioned wry – we used the churn and dasher. Thereby we had butter and butter milk. Of course our cows supplied the fresh milk!
Rebecca says
Fantastic, April! I hope you enjoy it as much as we do! Fresh butter would be such luxury right now!
smithtimes2 says
I made this last night and it looks great. I can’t wait to make cornbread with this.
Rebecca says
Oh my goodness. That’s going to be some delicious cornbread! Thank you for taking the time to rate the recipe. It is greatly appreciated!
Mary says
Buttermilk when you make it your self do you have to strain it before you use it and just use the liquid i have never use it before
Rebecca says
No need to strain it, Mary! It should be thick-ish like a cross between kefir and yogurt!
Katie says
Sorry…may sound silly but what do you mean by “reculture it regularly”?
Also can 2% lactose free milk be used instead of 1% 2% or whole milk??
I am assuming this “cultured buttermilk” from the store is in the round carton similar to the size of a crisco container with the red writing on it, correct?
Rebecca says
Hi Katie- At our store, the cultured buttermilk comes in a pint or quart container like a small container of milk. It says “Cultured Buttermilk” on the bottle and is refrigerated. I’ve never used lactose free milk, but I don’t think it would be problem. And when I say reculture regularly, I just mean to use part of your cultured buttermilk as a “starter” for a new batch semi-frequently (weekly or bi-weekly)… xoxoxo
Elizabeth says
Troubleshooting question!
I followed your directions exactly with 1% milk since I had it on hand. After culturing overnight near a baseboard heater (since we live in a basement and it gets decently chilly at night), the jar was very thickened come morning (yay!) so I popped it in the fridge.
When I opened it to use it two days later I noticed the buttermilk was more the consistency and look of yogurt (with whey separated) and a bit jiggly like homemade yogurt.
What can I do to fix it or reculture it or not have this happen again??
Thank you!
Rebecca says
Hi Elizabeth- Just give it a solid shake or stir before using and it’ll be fine! No worries!!
Roger says
This is a good recipe, but I felt like I could improve it some, so I did. I would do a recipe similar to yours, but I would add 6 cups of whole milk and 1 cup of low fat buttermilk.
I noticed that if you let it sit in a cooler place (70-75 degrees f), then the sour taste is either gone or tolerable.
Also after the 16-20 hours i let it sit (since the cooler temp makes it take longer), i would add 2 or 3 tbsp of vanilla and half a cup of sugar. After all of that my kids would love it and could not get enough of it!
Rebecca says
Thanks for taking the time to rate the recipe, Roger! I’m glad you liked it.
Sibyl says
I really like whole fat and 2% buttermilk but really don’t like skim or fat free buttermilk.
Different brands of buttermilk do taste different. If you don’t like one brand, try another. The same with the fst content. Switch until you finally find one you like, which I think you will do.
Rebecca says
I agree, Sibyl! I love whole milk and 2% buttermilk. Thanks for sharing your thoughts!
Lynette says
Mine separated , is that normal . It’s thick like ricotta but the liquid is separate
Rebecca says
That’s totally normal! That’s just whey. You can drain that off for a thicker product or stir it back in for a more pourable one. 🙂
MaryLou says
Wow, I sure had to go through a lot of recipes that called for vinegar, lemon juice, or cream of tartar before I finally found what I was looking for, whether you could make more buttermilk by adding regular milk to existing buttermilk. I do have a couple questions though. I was wondering if you could use powdered milk to make it. I know, powdered milk, ew. But I have found the Nida brand in a yellow can, made for transitioning babies from formula to milk, to be extremely palatable and worth the extra money at $4.50 per cam. It’s great when I’m traveling to use as coffee creamer instead of that horrible cremora stuff. I also use it to mix up a quick glass of milk to pour over a bowl of cereal. So I was wondering if powdered milk would work to make the buttermilk. I suppose I could experiment but I wondered if you had had any experience with it. Plus the same question only regarding powdered goat milk which I keep on hand because liquid goat milk probably wouldn’t get used up before it spoiled and takes up room in the refrigerator which is at a premium when you travel. Thank you again for the information you provided in this post!
Rebecca says
Hi MaryLou- Thanks so much for your kind review! I have not personally tried making this with powdered milk (and I actually love keeping powdered milk on hand because I live pretty far out from stores!), but theoretically, it shouldn’t be an issue if you’ve reconstituted the milk according to instructions! Please let me know if you give it a go. Ditto on the goat milk. I have a feeling I’d love goat milk buttermilk!! Talk about TANG!
Roger says
I just wanted to say that you should NOT use 2% milk for this. I have always used whole milk and it is really good, but i decided to use 2% milk one day and it was horrible. The buttermilk was like glue and tasted horrible, i also got a stomach shortly after. So i recommend whole milk, but definitely not 2% and possibly lower.
Rebecca says
Thanks for letting us know, Roger!
Donald Readenour says
My grandma used to make the absolute best buttermilk using live cultures from the leftovers from a quart of store-bought buttermilk and mixing it into a gallon of prepared powdered milk that she received in her “commodities” and let set overnight by the hearth. It sometimes would foam over, but when you chilled it, shook it up, and poured it in a glass over crumbled saltine crackers or cornbread, you were in for a TREAT!!!
Rebecca says
That sounds amazing, Donald!
Mary N says
Thank you! Can’t wait to try this recipe.
Question: I’ve been making homemade yogurt and would rather not buy a quart of buttermilk to start homemade buttermilk, if I can use yogurt as a starter. Can 1/4 cup plain homemade yogurt be Added to the 3 3/4 cups milk to make buttermilk with your recipe? Thank you.
Rebecca says
Hi Mary- Technically they’re different cultures in the buttermilk and yogurt. If you use yogurt, you’ll be making a thinner/cold-culture yogurt that will have a slightly different flavour. 🙂
Hannah says
Thanks so much for posting this recipe! As a southerner I’m addicted to buttermilk in love to drink it for breakfast lunch or dinner.
Joyce says
Sometimes my homemade buttermilk turns out slimy. It’s a really weird consistency like slime. Any idea why? Or tips to get a nice texture?
Rebecca says
Hey Joyce- If you get a fork or small whisk in there and give it a good whirl, it should be a much nicer texture. 🙂
Philip Rock says
It just happened to me, too. A really slimy, gross consistency. The taste was not bad but I can’t drink the stuff with such a mucus-like texture. I used my last batch of buttermilk, which was at least a week old, as the starter. (My original starter came from commercial buttermilk and worked fine.) So this was ‘second generation’ starter (possibly the third, I don’t remember!). I was just reading about a similar thing that can happen with yogurt – and the cause is very often due to wild yeast contamination. I am a microbiologist and just had a look at the microorganisms present in my nasty batch of buttermilk. Sure enough, there is a healthy population of yeast (in addition to the typical lactic acid bacteria). I can’t guarantee that is the reason for the sliminess…but it seems reasonable. Time to go back to a fresh starter.
Phillip Baucom Sr. says
When I make buttermilk its to thick I can’t pour it or drink it I tried lol what am I doing wrong every gallon is to thick.
I mix 1 cup store bought buttermilk to my gallon of whole milk give it a few shakes take lid off and put Paper towel over it for 24 to 30 hours and it turns out to thick help me please
Rebecca says
Hi Phillip! The homemade stuff made with whole milk is always going to be much thicker! If you’d like it thinner, you can either start with a lower milk fat milk like skim, 1%, or 2% or just thin it out a smidge with fresh milk before drinking it. 🙂 If you give it a good stir or shake, it should loosen up a bit, too!
Cindy Kennedy says
I Have made your buttermilk before and it is delicious! This time, however, I used some leftover 2% milk and some whole milk ( the whole milk was ultrapasteurized) and it will not thicken or get tangy. It has been out in 60-70 degree temperatures for more than 24 hours. Do I toss and start over? What did I do wrong?
Rebecca says
Hi Cindy- I’m not sure what went wrong for you there. It’s sometimes hard to trouble shoot from afar. Was the milk UHT, perhaps?
Herbert says
I find it weird that one of the ingredients for home made cultures buttermilk is cultured buttermilk. Seriously? Its like to make a home made cheese, you need a cheese
Rebecca says
Well, unless you have buttermilk culture floating around in the air, it’s just kind of how it’s done. Sort of like yogurt.
Jack says
Will any store-bought cultured buttermilk work?
The cultured buttermilk generally available in the US nowadays is nothing like the cultured buttermilk I grew up with. What I grew up with always had tiny lumps of what I assume were butter in it. It’s called buttermilk because it’s supposed to be a byproduct of making butter. The stuff my store sells (Borden) has a number of thickeners and other ingredients I don’t want. I only want self-thickened buttermilk. Will this stuff work, or should I search someplace else for a buttermilk starter?
P.S. I was saddened to read that Berkeley Farms went broke this year. Granted I haven’t had Berkeley Farms buttermilk in over 50 years since leaving the SF Bay Area, but it’s still sad to know yet another piece of my childhood has gone down the drain. Both the Berkeley Farms and Colombo brand names were bought by other companies, so whatever they produce isn’t genuine.
Rebecca says
Hi Jack- I use the Borden type stuff (Friendship Dairies is the brand near me), too. Please do use that! It’s always sad to see the stalwart companies of our youth disappearing. 🙁
Jack says
Thanks so much for the prompt follow-up. Much obliged!
After reading your webpage the other day, I found another site which recommended against reusing buttermilk from the store. According to that site, subsequent batches will go down in quality. With that in mind, I ordered some starter from Amazon. The next time I’m at the store however, I plan to buy more Borden to compare.
I recently got into making my own kefir milk—a different cultured milk product. There seems to be a general consensus that using a starter for that is far superior to other options. That’s working great, so I have no plans to change. I’m not a big fan of the resulting product though, so that stuff ends up in my berry smoothies, leaving me still wanting real buttermilk.
Buttermilk seems to minimize my heartburn more than any other food. Yogurt is helpful, but it doesn’t work as well as buttermilk. And besides, I love chugging buttermilk. My mom once told me that my grandfather, who was also a redhead as I am, loved drinking the buttermilk they made on their ranch. So maybe it’s genetic.
Thanks again for your help.
Vicki says
You leave the lid tightly screwed down on the jar you’re culturing the buttermilk in? Don’t gases build up during the process of culturing? Just wondering?
Thank you.
Vicki F
Mimi says
I’m confused, you need cultured buttermilk to make cultured buttermilk? Can you start with non cultured to make the cultured version?
Rebecca says
Hi Mimi- You need cultured buttermilk in order to get the culture. Alternatively, you can order buttermilk starter which will allow you to culture milk that hasn’t yet been cultured. 🙂 It’s much like yogurt- you need to get the culture somewhere.
Bryan Bumpers says
Can I use powdered buttermilk to culture liquid buttermilk?
Rebecca says
Hi Bryan- I’m not sure! I’ve never tried that!
ScoyTex says
Growing up in the South with real buttermilk after making fresh butter, then later being able to buy cultured buttermilk in the store when needed, then moving to Scotland almost 40 years ago all of a sudden buttermilk was nigh on impossible to source! The last 20 years the stores started selling small 300ml containers of buttermilk but as I use quite a bit each week for many of my baking and bread recipes in addition as a marinade for poultry it got a unwieldy and expensive. Never been a fan of soured milk ie adding lemon or vinegar to milk as not the same! About 5 years ago ran across a similar recipe as above (with the addition of 1 ingredient.
Sterilise your glass jar first
8 oz buttermilk
2 oz heavy/double cream
22 oz full fat milk
Give it a stir, cover with cheesecloth secured with a rubber band and leave out in kitchen as the recipe above details. When it thickens and gets that great buttermilk fragrance remove cheesecloth and screw on lid and stick in fridge. I go thru 2 to 3 of these a week(especially now with Covid-19 and making care packages for friends and family).
Kat says
Hi thanks so much for the recipe
it worked perfectly
LOVE buttermilk…so rich and creamy 🙂
be well
Rebecca says
Thanks for taking the time to rate the recipe, Kat! I’m so glad you liked your end result!
Carl G. Scarbrough says
Looking to make home made buttermilk
Steve says
I thought this article was about making homemade buttermilk.
But the ingredient in your homemade buttermilk is buttermilk itself but I have no buttermilk so I need to make it but I can’t because I need buttermilk in your recipe to make buttermilk.
Rebecca says
Oh my goodness, Steve. This post IS about making homemade buttermilk. Buttermilk doesn’t spring fully formed from air… it is a cultured product and thus needs a starter product much in the same way yogurt is made. You can either do that the easy way (by buying some cultured buttermilk at the grocery store) or the hard way (by ordering buttermilk starter from a cheesemaking supply place.) Either way, though, you need something other than milk and wishful thinking to make it into buttermilk.
Farzana says
Does the milks have to be warm or just cold straight from the fridge? And how much milk per half cup buttermilk to top off with?
Rebecca says
Hi Farzana- The milk can be straight from the fridge OR warm. If you start with it body temp, it will culture faster, but it isn’t necessary. If you pour a half cup of buttermilk into a quart jar, you’ll need roughly 3 1/2 cups of milk to top it off.
Farzana says
My store bought buttermilk says cultured bacteria…is this good to make more buttermilk?
Rebecca says
That should work just right, Farzana!
Far says
Thank you for replying so quickly! I mix about a half cup of the buttermilk in about 4 and 1/2 whole milk let it sit on the counter for about 12 hours smells like buttermilk but didn’t really thicken too much as I expected put it in the fridge for 4 or 5 hours same consistency not too thick I did realize though that I forgot to vigorously shake it before leaving it on the counter!
Rebecca says
Hi there, Far… give it a good shake and put it somewhere warm for a few hours then refrigerate it again. It should be good. 🙂 If you’re using a quart jar, though, you should have a maximum capacity of 4 cups total. So, if you put the 1/2 cup of buttermilk in the jar, you should only be able to fit 3 1/2 more cups of milk, max. Enjoy your buttermilk!
Farzana says
Thank you so much once again for replying so quickly! Just wanted to give you an update! I took it out of the fridge at 24 hours Mark and you wouldn’t believe it was much much thicker woo hoo so I guess it worked thank you so much for sharing the recipe 😊
Farzana says
Sorry one more question could I take the buttermilk I made out of the fridge put it back on the counter to thicken it up for a few more hours maybe?
Matt says
I have buttermilk leftover from making butter from heavy cream. Can i use that to culture instead of the whole or skim milk?
Rebecca says
Hi Matt- I’m sorry that I don’t know the answer to that! I imagine it’ll work, because basically it’s skim milk right? But I cannot say that with certainty because I haven’t tried it!
JENNIFER DEVOSS says
Pasturazation makes me intolerant but raw milk is digestible to me. Thanks for recipes that nourish my life.
Rebecca says
Thank YOU for taking the time to rate this recipe and let me know you love it! Happy Thanksgiving, Jennifer!
Jhansi S says
In India, we make yogurt in the same fashion. I boil 1 quart of 2% or whole milk and let it cool. Then add 2 tbsp of the live (old) culture, stir the milk and leave it in a warm place for 4-6 hrs undisturbed. Voila, its ready! I’ve re-cultured for more than 2 decades now.
We make cultured buttermilk after whipping/ churning yogurt (with some water) in a blender. Remove the top cream/ butter that floats and the residue is buttermilk. Enjoy! (You can also use the 1/4 cup yogurt culture with 1% milk or skim milk and the product will be cultured butter milk)
Sarah says
Hi Jhansi S,
Could you tell me more about the cultures you use for the yogurt? Would you have a recipe that describes how the water works when you blend it?
I make yogurt using live cultures I have one for Greek style and one for natural and soft cheese cultures too.
I want to understand how to make buttermilk WITHOUT the store bought buttermilk.
Thank you
Sarah.
Natalie says
When I don’t use all my store bought buttermilk, I freeze it in jars in quantities I usually use.
Johnnie Wood says
Love butter milk. Can I use lactose free milk?
Rebecca says
Hi Johnnie! Thanks for taking the time to rate the recipe! I’ve never tried this with lactose free milk. If you give it a go, please let me know how it works out for you.
Linda says
I bake with buttermilk all the time. This saves me from having to go to the store.
Rebecca says
I’m so glad you love it, Linda! Thanks for taking the time to rate the recipe and let me know you love it.
cafenitro says
Buttermilk tastes exactly like Kefir, the probiotic superfood people pay a lot of money for.
james says
how do you do this without having already done it or having no store bought buttermilk?
Rebecca says
Hey James! If you don’t have buttermilk from the store, you can buy some starter through a reputable cheesemaking supply place like New England Cheesemaking.
Gene ward says
I have been making buttermilk this way for years. I don’t discard old buttermilk that you would not want to drink. It smells but I have been making biscuits and pancakes with the smelly stuff for 50 years or more. The taste is just as good . Really there is no difference in taste when cooked. Obviously it will not kill or I would be long dead!! I really enjoyed your explanation about “weak” culture. Sometimes mine just will not thicken. Thanks for the information. One difference is I use a gallon tea pitcher and cover it with a clean cloth. It works the same.
This is the first time I have ever replied to a site so I hope you don’t mind. It was fun to read.
Rebecca says
Oh my goodness, Gene. I not only don’t mind, I’m honoured. 🙂 Thanks so much for taking the time to let me know you’ve been doing this for a while and you still love it!!!
Holly Chabbott says
I make my own butter with pasturized heavy cream. The very first time I was left with incredible tasting buttermilk. I have not been able to get the same result again!!! So frustrating. So, it’s great to have your recipe. Thanks.
Holly
Luke says
For all buttermilk lovers here is simple delicious cold buttermilk soup from Russia called Orushka
Finely diced:
Boiled potato
boiled egg
radish
peeled cucumber
all beef hot dog or bologna
green onion slices
dried or fresh dill weed
salt pepper to taste.
Mix all the dry ingredients in sealed plastic bowl. When ready to serve put in soup size bowls and cover with cold buttermilk. Very nice and refreshing. Google Orushka Russian buttermilk soup for exact recipes.
Rebecca says
That sounds outstanding, Luke! Thanks for sharing!
Cat says
I am so happy to see this!!
I started making yogurt last Fall because I’m trying to practice what I preach by not buying plastic containers. That was surprisingly easy because I can get fresh milk from Homestead Creamery at Kroger (in returnable glass bottles). The next thing I decided to give up is those wretched plastic bottles that buttermilk comes in so I began wondering if I could do the same thing and make it at home. Nearly all the recipes I’ve found so far were for “making a cup of buttermilk in a pinch” for baking. I’ve done that too, but I’m looking for some I can drink and use in my breads, and somehow that didn’t seem like the real deal. Anyway, thanks again for the tutorial.
Rebecca says
You’re very welcome, Cat! I’m so glad you love this idea!
Ralph says
I use lactose free milk. I also used sour cream as a starter. It turns out great.
Rebecca says
Fantastic, Ralph! Thanks for letting us know!
Michael J SANCHEZ jr says
Many thks , I have a question. I used to buy Bulgarian culture BM . I came to understand it was aged . Great product for my pancakes and baking . I operate Mama’s on Washington Sq in SF , a breakfast spot . This product isn’t available anymore . All I can buy now is 2 or 3 % BM . It’s not even close , so I plan to make my own . Have you heard of Bulgarian culture BM , and do you know about an aging process . Everything I made with this product was richer , moister , it produced a great tender crumb with my pancakes as well as flavor and height .Thks Mike
Rebecca says
Hi Mike- It’s my understanding that Bulgarian cultured buttermilk is done at a higher temp with whole milk for increased acidity. The lower temp used for this one makes a “sweeter” end product. You might want to look for whole milk buttermilk near you. I know a few dairies out here offer it, but it’s a higher end product. Oooooooor, you can make your own with whole milk or even 3 parts whole milk to 1 part heavy cream and see how it behaves for you.
Marie says
Interesting! When I was growing up we would allow the cream from our cow’s milk to clabber before churning butter. Someone told us to add cultured buttermilk to the cream, then we’d have cultured buttermilk coming off the butter. I prefer sweet cream butter so I’ve never tried that process myself now in my own home. But I like the fact that I could add the culture buttermilk to my homemade buttermilk! Neato! (From another mom of 5 sons)
Rebecca says
That is so cool, Marie! I had never heard that about adding cultured buttermilk to the cream, but I wonder if it’s what my Amish friends do because they say they have cultured butter. I’ll have to ask! Happy Boy-Momming. 🙂
Nicole says
I have 1 gallon on raw milk. I take half of that and mix with 1/4-1/2 cup of buttermilk? I have raw buttermilk also. I just want more!!! This is my first time ever doing something like this, so that’s my I am repeating your instructions. Lol
Rebecca says
Hi Nicole! Yeppers! That oughta do it!
avmsgp says
Thank u for this tip . i will try to create this . this is very nice idea.for teasty recipes Besan Ladoo recipe