Homemade Cultured Buttermilk
Once you've made this you'll never want to go back to storebought cultured buttermilk or vinegar soured milk. This is thick and creamy and tangy and perfect.
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
If you re-culture this regularly, you can carry on re-culturing indefinitely. I always feel like I'm stickin' it to the man when I do homemade stuff like this. Who doesn't love beating the system?
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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