Buttermilk is that substance that maintains life and is the foundation of nearly every recipe in the South. It runs through our veins and finds its way into almost every recipe. It is good stuff. really good stuff, although you would not have convinced me of that when I was a kid.
My dad drank it. In a glass. With salt and pepper. It was not appetizing. The end.
Somewhere in my adult life, when I learned to cook, buttermilk became a staple ingredient. It makes pancakes fluffier, chicken tenderer, cakes rise higher, and frosting takes on a tang. It is also really healthy stuff. Buttermilk is one of those cultured dairy products, like yogurt, that contains probiotics.
The thing is – have you ever really LOOKED at the ingredients of your standard grocery store buttermilk?
- Cultured nonfat milk (this has the buttermilk starter in it)
- Milk
- Nonfat milk
- Modified cornstarch (Hello GMOs)
- Sodium Citrate
- Carrageenan (actually not bad… it’s seaweed and acts as a thickener)
- Mono- and Di-glycerides
- Locust bean gum
- Salt
- Vitamin A Palmitate
You know, I am pretty sure most of that never saw the interior of a cow’s udder. While most of that isn’t inherently bad – it isn’t what buttermilk used to be made of, either. Plus, it is really hard to find whole buttermilk at the store – and I really don’t like the low-fat version.
So, the alternative is to make your own. It isn’t difficult and it doesn’t need any special stuff. You will need a starter and for that I just use regular buttermilk. From the store. Once you have cultured your own buttermilk you just save a cup of it to start the next batch. Eventually the culture may weaken and you will need to get a new container of buttermilk from the store and begin the process again.
You can also buy starter cultures if you want to be a purist. I usually just get the stuff from the store. Bad me.
Here is the thing. Whenever you are working with cultures you have to make sure that you only introduce the bacteria (culture) that you want. This means that you have to sterilize the equipment you are going to use. One more time. Always sterilize your equipment. Heat a big pot of water just to boiling and put the jar and lids in it for a few minutes. Lift it out, put it upside down on a freshly washed tea towel and let it come to room temperature. While that isn’t sterile enough for surgery it will be fine for our purposes.
Now. This is my way of making it. I like a rich, creamy buttermilk. You can use all whole milk if you want. You can use raw milk. You can use lowfat milk. It’s up to you. As I said I prefer a higher fat content.
How to Make Buttermilk
- Measure 2 3/4 cups of milk into the jar.
- Add 1/4 cup heavy cream
- Add 1 cup of buttermilk
- Screw on the lid tightly
- Shake vigorously
- Put it in a warm place for 24 hours
After 24 hours (less if your house is warm, more if it is very cold) you should have a tangy, thick buttermilk. Use it in any recipe that calls for buttermilk but save one cup to make your next batch. Keep it tightly covered in the fridge.
Easy. Unlimited. And only microscopic amounts of all that stuff that was in the commercial kind.
Happy? You bet. Go make some pancakes.
© 2012 Marye Audet
Twice it has curdled. What am I doing wrong? It is thick. When I shake it up it is curdled.
You shake it when you first mix it. Don’t shake it after that. Even if it looks curdled it’s fine.
You said to save a cup of the buttermilk, and then do I start the complete recipe again
Yes. 🙂 The saved buttermilk is the starter.
So for the first time I make it I will use store bought buttermilk for the 1 cup? Thanks
yes, or you can use the buttermilk starter powder referenced in the post. 🙂
Hi Marye,
I’m so excited to see how this turns out (it’s sitting for another 12 hours as I write this)! I do have one question, though. I made sure to boil the mason jar and lids beforehand, but should I have sterilized the measuring cups as well?
Thank you 🙂
Hmmm … good question. I never do… I never thought about it… but it is a good idea!
When I make yogurt (also a process of culturing milk) the milk has to be heated first to prevent harmful bacteria from ruining the yogurt, this isn’t necessary for buttermilk culturing? Thanks!
No it isn’t. 🙂 Do make sure your jars are sterile though.
Hi Marge,
I am so excited to make this buttermilk, it is “warming” in the garage right this very minute! I love using whole fat buttermilk, and my husband makes his own crème fraiche which I am sure he will now be using my buttermilk instead of the one from the store. I have a white cake recipe that I LOVE to make, and I think this will only make it better. Your recipes look amazing, and I can’t wait to make the Honey Buttermilk Bread tomorrow, it is very possible it will be my new go to bread… and I love my bread recipe that I currently have.
Marye,
I am sorry about the auto correct misspelling of your name. Not sure how to edit the post.
KB
It is really no problem, thank you!
I am so glad you like it!
I am totally confused. Several have asked about the additions to the 1 cup of leftover buttermilk. One person asked if she was to add the same amounts of milk and cream as the original recipe, your comment was yes. Then someone asked if they were to add the same amounts of milk, cream, and buttermilk from the original recipe, and you replied, yes. Then someone else asked if they what they were to add to the cup of buttermilk that was saved, you replied, milk or cream. Will you please republish the recipe with the amount of ingredients to add to the leftover buttermilk to keep the starter going, with complete instructions. I consider myself an experienced cook and baker, but I can’t follow the directions for the starter of the buttermilk.
Thank you
Sorry you’re confused. It’s quite simple. After you make the first batch you always save 1 cup of your homemade buttermilk. To that add milk+cream, milk, or cream to the same measure as the original recipe.
Measure 2 3/4 cups of milk into the jar.
Add 1/4 cup heavy cream
Add 1 cup of buttermilk
Screw on the lid tightly
Shake vigorously
Put it in a warm place for 24 hours
I make my own butter. I have lots of old fashioned buttermilk in the freezer. Can I use that for this recipe? I make lots of buttermilk biscuits with it, but want to make something different
Yes you can. 🙂
will this buttermilk taste similar to the type from the store and can you freeze it. If you freeze it, can you still use it the same without killing the cultures.
Yes, the flavor is similar or the same. I am not sure about freezing it.
How long will the buttermilk last?
about a week. 🙂
Hi Marye!
I’m great at following instructions when it comes to recipes. I’ve succeeded in making the buttermilk. Thickened and smelled great. Just for your information I have let it sit in the fridge for 2 months and it was still great. So I’ve used the last starter cup to start the new batch and I am very well pleased.
Ms. Liz Sampson
msliz777@hotmail.com
Great! Thanks for letting me know!
Sorry, don’t know how to leave a comment. Can this recipe be printed out? And I’m sorry I can not be on your site too long as the red and white borders have brought on a migraine, because they flash ibn peripheral vision
Yes. They can be printed out. Just hit the print button on the top of the recipe. 🙂
Wow! This is amazing! I’m from uk and not much call for buttermilk in our recipes(not what I come across any ways) but I like Pinterest and and there is hundreds of recipes call for buttermilk and I have bought the stuff from supermarket and never liked it much as not used to it but your recipe is a game changer!! I’m substituting everything liquid for buttermilk haha! Thanku very very much! 🙂
Thanks for reading!
Well this might sound crazy or stupid but when I was growing up and my dad drank buttermilk it looked like it had butter in it now will this look like that.
No it won’t. That was real buttermilk. Modern buttermilk is made from a culture like yogurt.
Why don’t you just start with cream, churn out butter, and keep what’s left?
Because it doesn’t work the same as the cultured modern type of “buttermilk”.
So you’re saying using buttermilk leftover from churned cream won’t work the same in recipes as store-bought buttermilk, or your modified store-bought buttermilk recipe? … But you spent the first paragraph of this article telling us modern buttermilk “isn’t what buttermilk used to be made of”, so why not go back to the original? (quite confused.)
Not many of us churn our own butter so it’s pretty difficult to get our hands on real buttermilk. 🙂
How are you making buttermilk in this recipe if the recipe itself calls for buttermilk????
Buttermilk requires a starter. After you’ve used the small amount of commercial buttermilk for a starter you don’t have to use it again.
Carageenan, while it is (red) seaweed, is extracted chemically and therefore, an irritant of the intestines in many people, and not something that I want in my food. An unnecessary ingredient in any food.
The first time I made this, I followed your recipe exact and it turned out great, consistency of elmers glue & I used it in your bread recipe. Again, fantastic. I saved 1 c. of it as a starter. Yesterday I added only milk to the starter, replacing the amount of heavy cream originally used with milk as well (so 3 c. of milk total, with 1 c. starter). This morning I noticed that the liquid has seperated from the thick glue like buttermilk substance and has risen to the top. So 2 questions: Is the liquid (which has some chunks in it) that has risen to the top whey and is that safe to use for other things like “lacto-fermenting”? And second, if I just skim the liquid off is the thick buttermilk thats left okay/safe to use? Thanks!
I’ve never had it do that. :/ I hesitate to give an opinion one way or another.
After taking out 1 cup to start over , do I use 2and 3/4 cups of milk again and the buttermilk and cream to start over?
yes. 🙂
This is what happens when fresh raw milk is left at room temperature until it curdles or “clabbers.” You can shake it up or blend it with a rotary beater and it qualifies as buttermilk. Otherwise, we country people called it whey and clabber. I do not know if just the whey part will serve as a culture. Incidentally, I am not too picky about how long it will be usable if refrigerated. I understand cheese starts out as fermented milk.
Does anyone know how long the buttermilk lasts before needing a new batch?
I’d use it within a week
When you make a second batch of the starter, should you use a new clean jar, or just keep
adding the other ingredients to the old starter.
Should you leave the starter out on the counter for 24 hours after you have added milk and cream to make a new batch, or do you put it in the refrigerator right away.
Sorry for all the questions, but I really want to make it right.
thanks
Always use a clean, sterilized jar so that you only get the bacteria that you want. Leave the starter on the counter at least 12 hours, or until it thickens. Hope this helps!
I’ve never done anything like this before. Is it supposed to turn out extremely thick almost with an elmers glue consistently? Or did I mess up?
that’s exactly right! Sorry, I have been on vacation.
I am not much of a from scratch baker or cook so Pardon if this is a silly question.Why do you use Store bought Buttermilk to MAKE buttermilk.Whats the point?
The store bought buttermilk has a bacteria in it that you need for the buttermilk. You only need to use the store bought once … then from that point you use your own as a starter.
Thanks for the tip on making buttermilk. I haven’t tried making it like that before. I’ve always have made it this way.
Ingredients
1 scant cup milk (whole, 2%, or heavy cream)
1 tablespoon lemon juice or white vinegar
Instructions
1. Combine the milk and lemon juice. Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.
2. Let stand 5-10 minutes. Let the mixture stand at room temperature for 5-10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. (This substitute will not become as thick as regular buttermilk.)
3. Use the buttermilk. Use this substitute (including curdled bits) as you would buttermilk in your recipe.
Other Buttermilk Substitutes:
• Yogurt: Mix 3/4 cup plain yogurt with 1/4 cup water to thin. Use as you would buttermilk.
• Sour Cream: Mix 3/4 cup sour cream with 1/4 cup plain water to thin. Use as you would buttermilk.
• Cream of Tartar: Mix 1 cup of milk with 1 3/4 teaspoons cream of tarter. Let stand 5-10 minutes until slightly thickened and curdled.
That’s acidified milk. It will work in some recipes but not all recipes that call for buttermilk. It won’t work well in this bread. 🙂
Thanks, Cheryl, I think I would prefer this recipe. this is also how my Mom made it.
YOU, my dear are a lifesaver! I’ve lived in England for the last 15 years. When I first came ONE store would have buttermilk. Sometimes. When the planets aligned. When the moon was blue. If they ordered it in. I have so many recipes and things I do with buttermilk the one 300grm pot they had to offer was a spit in the ocean. I tried the lemon in milk and could always taste the lemon; tried vinegar as well and didn’t like that. So, I didn’t make my recipes.
However, now buttermilk is a little easier to get – but still in the 300grm pots only. And it usually never fails, when I need it desperately the stores don’t have it.
But thanks to you, I can always have it on tap, so to speak. Which is even better now that we are considering moving rurally.
By the by, my father was Hungarian, and he drank buttermilk in the summer with bread as a meal at times. In winter it was with noodles fried in butter with breadcrumbs. Me? No thank you, I’d rather cook with it!
Thank yoU!
Revisiting this –
I’ve not had a lot of success. 🙁 Two batches and yes, it’s tangy, but as thin as milk. The first one contained some little globules, the second smooth as silk.
I’ve used whole milk and double cream (48% fat and the thickest cream available aside from clotted cream).
I’ve determined the probable cause might be the house is just not steadily warm enough. (I had some trouble with a sourdough starter that actually took about 3 weeks to establish before.)
So, do you think this might work? – http://www.amazon.com/EasiYo-120036A-Yogurt-Maker/dp/B0014GU46E/ref=sr_1_1?ie=UTF8&qid=1424021734&sr=8-1&keywords=easiyo+yogurt
I have one and it does makes a lovely yogurt. It’s an insulated chamber, with a baffle. You push the baffle down, fill with boiling water to the top of the baffle, then add the container on top of the baffle, and screw the cover on. It’s left 8 hours or overnight depending on the thickness you want the yogurt.
I guess all I can do is try.
I am a little confused with the saving 1 cup to make next batch. What do you add to the 1 cup of starter to make your next batch and how often do you add stuff to the starter.
Add milk to the starter and let it stand at room temperature overnight. You only have to do that when you are almost out.
Marye,
Thanks for sharing the Homemade Buttermilk recipe. I’m making my second batch. We live in the deep South, Mississippi, where we take our cornbread and biscuits seriously. My test taster, (husband), has announced the results of several “Test”. He gives your buttermilk a 10, saying it greatly improves the taste and seems to make the texture lighter. Keep up the good work.
Carolyn
That’s awesome Carolyn! Thanks!
You don’t say what kind of cream .
Sorry. Heavy cream. 🙂
When you have a cup of the buttermilk left Do You just add more Milk to it or all of the stuff in recipe too??
Just more milk or milk and cream – whichever you prefer.
We get our milk in Colorado fresh from a dairy 2 hrs away. They sell whipping cream, buttermilk etc. think it’s better and closer to the pure form vs store bought?
I’d love to be able to get the fresh stuff!
What is the shelf life fir the buttermilk when complete? Please and Thank you
I am not sure – I have always used it within a week
I’m confused. If buttermilk, by definition, is what’s left over after the fat has been separated out from the cream, how can buttermilk be high fat? The thickness is caused by the curdling, not the fat.
Buttermilk today is not what buttermilk was in 1925 – its made with cultures.. like yogurt
Buttermilk in the early 1900s was sometimes cultured and sometimes allowed to sit out until the fat separated from the cream before it was churned. It was called “artifical buttermilk” if it was cultured to distinguish it from original buttermilk. When cream separators were invented, cultured buttermilk became more common because cream didn’t need to sit out long enough for the fat to separate out and the cream to begin to ferment. Current cultured buttermilk is not made from cream. It’s typically made from low fat milk. I understand that you can add cultures to whatever you want, but you’re not going to end up with traditional buttermilk that way.
Yes Missy, I am aware of that. In the US most people accept cultured buttermilk as buttermilk – it’s all that is available.
Back in the ’50’s, 60’s and 70’s when we milked a cow, we ran the milk through the ‘seperater’ which produced skim milk and cream. The cream was churned to make butter. The churning process took the whey from the butterfat. The whey was what we called buttermilk and was essentially fat free.
yep. Now it’s skim milk with a culture added but I like the texture full fat gives. 🙂
Please delete my previous comment. “Admittedly” the 6-yr old re-read the article. :))
LOL!
I am thrilled that you published this. We spend our winters in Mexico, and Buttermilk (or heavy cream) is nowhere to be found. I have used the powdered buttermilk in my Red Velvet cakes, but I desperately wanted to find a way to get the real stuff. I love to bake, and a lot of my recipes call for buttermilk and heavy whipping cream. You can get the 30% here, but that’s it. Now to find a way to bring the ingredients with me. Thanks a million.
you can buy powdered buttermilk starter (culture) on amazon. 🙂 just search in the amazon search box in the right sidebar.
Could you substitute canned milk for the heavy cream?? I see in a lot of recipes that they suggest that can be done.
Yes – or you can use all whole milk. I like the texture when it has the extra fat from the cream. 🙂
I used to have a milk cow n I would make butter n buttermilk n cream from that milk and all of it was awesome n so much better than the store brand.
That is awesome!
This is great information.
Buttermilk for drinking is an acquired taste but one well worth cultivating . 8-10 oz of cold buttermilk in the AM makes the day much better. The best way to acquire the taste is to make some good cornbread and dip it in a glass. YUM!!!!
I like it so much that I put it in a category with shad roe, morels, white freestone peaches, and chicken gizzards.
My experience is that Food Lion’s brand is by far the tastiest . Consistency is also important in buttermilk. Hard to explain.
Very nice site! Thanks.
Thanks for reading!
Hello, After reading ingredients for store bought buttermilk, saw the additive Carrageenan. It recently has been discovered that this additive causes intestinal tumors as well as other intestinal problems. Many food companies are using it to keep ingredients “natural”.I would like to urge you and your readers to go to organicsauthority.com and you will be surprised how many products use this additive. Scientist are asking that they be omitted from their products. Among them are Silk Milk, Yogurts, Ice Cream. Silk Milk has just this week omitted by consumer demand. I was quite surprised when I looked into my freezer, frig, and cabinets finding it. The article will give you lists of foods and list of types of foods you wouldn’t think would be included. It is noted that they cannot keep up with the new additives being included in foods to test fore safety. Poison Ivy is natural, but not good for you. READ YOUR INGREDIENTS.
very true.
Loved the Honey Buttermilk Bread! Will make my buttermilk next time
I made french toast with some of it . It was really good!
SO glad you liked it Karyn. You should try the honey oatmeal bread next!
Have you tried using Kefir instead of buttermilk? You know exactly what is in it when you make your own, I use it in place of buttermilk, sour cream etc in lots of recipes and have never had any problems, and you also get the probiotic benefits of it.
Regards
No Karla, I haven’t. I’ve never tried kefir. 🙂
Here is what I found for the differences in Kefir and Buttermilk.
In terms of the active cultures involved in the two fermented products, kefir obviously has more live cultures. It is said to possess more than 12 different microorganisms and cultures whereas each type of buttermilk has one specific probiotic strain.
Read more: Difference Between Buttermilk and Kefir | Difference Between | Buttermilk vs Kefir http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-buttermilk-and-kefir/#ixzz3vmVEYYH6
Now knowing this, can Kefir be substituted as asked by Karla Grant in September, 2014? Please need the answer as Kefir is readily available her in my hometown and I so want to make the bread recipe(s). Thank you for your help.
Audrey, I’ve never used kefir so I really can’t tell you. :/
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My 76 year old mom has cornbread and buttermilk for supper quiet frequently! I love cooking with buttermilk but ain’t no way I’m drinking it or eating cornbread and buttermilk that’s just yuck!!!
LOL! I know what you mean!
We make a buttermilk syrup that is to die for! But it’s made with store bought, or in a pinch, milk and vinegar. My question is: how do you think the recipe would turn out with “real” buttermilk? It boils for 5 minutes and is like eating liquid candy when finished! I’m a novice when it comes to cooking with buttermilk and would like to give it a try. I’m glad to have found your site. Instead of collecting cookbooks, I’m collecting websites! Doesn’t take up as much room on the shelf!
Lori it should bee just fine. Thanks for reading!
How long can you keep this buttermilk? Is it like a sourdough starter? Can you keep refreshing it each week like sour dough starter ?
when you get low use 1/2 cup to start a new batch.. it will work about 5 o 10 times then you’ll need to begin again
How long will your starter be good? I see and understand you should use it with in about 10 days but if you keep making it about once a week how many times can you keep using your starter with out completely starting over? Does that make sense?
Maybe 5 o 10 times depending on a lot of other factors.
I live in mexico.we don’t have buttermilk here.what can I use as a starter?
JCk
Ooo I hated when my dad would drink real buttermilk! The stuff he drank left a film with small bits of butter on the glass and it was job to wash those glasses, without the benefit of a dishwasher! I Love to cook with it though. Like you, I can’t find the real stuff anywhere. Sad. Thanks for this information.
I feel your pain! The memory still makes me gag. Thanks for stopping by.
Leaving 1 cup in the jar sounds like a starter. Can you “feed” this so you can continue to have buttermilk? Love the idea of making my own buttermilk. Thanks for the recipe and instructions.
Yes Peggy, I usually just begin again with 1/4 to 1/2 cup of my buttermilk and regular milk.
My wife buys buttermilk when it’s on sale and pours in small containers (maybe 1 cup) and freezes it. Could the same be done with this?
Sure, it should be fine. It might separate a little, most dairy does.
For your homemade buttermilk, your step 3 calls for buttermilk. I thought we were making buttermilk. Is this a mistake?
Nope, it’s not a mistake. You need a “starter” to get the right kind of bacteria in the milk. If you are a total purist you can actually buy buttermilk starter online. For my purposes it’s just way easier to start with a little buttermilk to get it going. Then I save 1/4 cup of homemade buttermilk each time to use as a starter. The buttermilk in the store is just not as good as homemade but you still need to have a little to get your batch going. I hope this makes sense. 🙂
Just made two loaves of your buttermilk bread. The only thing I did different was to add an additional tsp of salt. Without a doubt it is the best bread I have made. I make ranch and blue cheese dressing, would the buttermilk recipe work in these dressings?
Oh thank you! Yes it should. Keep it out long enough to get good and thick..almost like yogurt.
Just a question. I have not made home made loaf bread like your recipe and have wanted to. Here’s the question: Which do you use as a loaf pan: metal, glass, or ceramic?
I prefer glass but you’ll need to make sure to grease it well. 🙂
Love to hear there are still people who love buttermilk. I grew up around my grandma and grandpa and drank buttermilk right along side of them Loved It!!. i even helped grandma churn some. Thank you for the wonderful recipe for making our own buttermilk,i’m with you on the fact regarding store bought butttermilk it is just not the same anymore. Way to may chemicals.
Thanks for sharing your memories!
Thank you so much for sharing your recipe for the bread and the buttermilk. I remember my mother drinking buttermilk all the time and it smelled strongly. After I was married some years and bought some to use in a recipe..I noticed it no longer had the same smell. I couldn’t figure it out. (as my grandson would say) DUH! Another watered down product. Thanks for the recipe for buttermilk. I think it will make a huge difference in my recipes.
I am glad you like it! I hope it helps
I don’t understand….you are making buttermilk with buttermilk? Why not just buy it and save the time?
Tamera – you need just a little commercial buttermilk for the starter bacteria… after than you don’t need it at all unless the bacteria weakens over time. You’ll always save 1/4 cup to make more. The buttermilk at the store is low fat and has a ton of additives. I prefer using whole milk and losing the additives
I know that you don’t care for the powdered buttermilk, but can it be used as a starter with the milk and the cream, left out on the counter?
No. he powdered buttermilk doesn’t have the live cultures that buttermilk needs to develop.
Grew up on homemade buttermilk from my Grand parents farm and just loved it. Helped make butter too. Can’t wait to make this recipe.
Joyce – this will not be the same as the buttermilk that is left from churning…but you’ll find it is much better than the classic store bought. 🙂
when making your own buttermilk do you just leave off the buttermilk and put all the other in it
yes. The next time you make it you’ll use some of your homemade buttermilk as a starter
my husband is from Germany and he drank Strawberry buttermilk all the time. I will try this recipe for him. Thanks
so I still have to buy the yucky one at the store to add to the milk?
Yep… unless you can find a starter or organic buttermilk.
so after I make the buttermilk I save a cup for the next batch and then what do I have to add to that?
Whole milk – you’ll just repeat the process.
If I use raw milk, do I still have to add the heavy cream?
You don’t have to but it does make it creamier.
So after the 24 hour in my kitchen, how long does the Buttermilk hold in the fridge. With other words: Is there an expiration date.
I always use mine up fast.. but at least a week to ten days?
What do you think of the powdered buttermilk? I’ve used it in recipes with good results. I am going to try your buttermilk recipe too and compare how the bread turns out. We churned our butter when I was a kid….was never fond of the buttermilk but my folks liked it.
I don’t care for it but it’s great in a pinch.
Is this like a sour dough starter that you leave out of the fridge all of the time or do you refrigerate after the initial 24 hour period?
After the initial time it gets refrigerated. 🙂
In a pinch.. when you need to fake the buttermilk .. for your favorite Receipe is to take 2 Tlbs of Lemon juice or Apple Cider vinegar into an 8 oz glass of milk. Stir gently for minute and use in your favorite receipe as buttermilk! Works prefect!
very true. Thanks for commenting!
My mother used to make fresh butter and buttermilk all of the time since we had a cow while we were growing up. I never did care a lot for how she made it but I did survive it. Her buttermilk was what was left after the butter was made. We drank a lot of it. I really like the store bought buttermilk though much better then I did the other.
Carol – I always wanted a cow! Thanks so much for reading. 🙂
Carol stated she had a cow growing up but likes the store butter milk better now. Oh, I to had a cow growing up and my kids were raised on raw milk. What I wouldn’t pay for a gallon of raw milk. No one has a cow where we live and can not find it any place. You can find it at Good Earth but they strip the cream out of it before selling it for almost $7.00 a gallon!!!!! Won’t pay that much for not the whole real milk. We to had fresh butter and butter milk. Thanks for the recipe on making fresh buttermilk. I have been searching recipes for making from scratch so was excited to find this. Really appreciate it.
You’re welcome. It’s not like the old fashioned buttermilk but it is better than the store’s.
Alice, If you check out this website, you may find a local raw milk supplier. I swear by raw milk! I’ll go without milk before buying it from the store.http://www.realmilk.com/real-milk-finder/
I can’t wait to try this with butter and buttermilk made from raw milk!
Amanda I don’t usually publish comments with links but yours could be helpful to a lot of people. Thanks so much!
I have been making my own buttermilk for years. If you fill a cup with whole milk or you can use skim, 1 % or 2 % to cut the fat and add 2 tablespoons vinegar. let it set for a few seconds and you have buttermilk. Works great!
You can make sour milk that way and it will substitute for buttermilk but it isn’t the same thing and doesn’t always react the same way in recipes. Buttermilk has a bacteria added – like yogurt.
This may seem like a dumb question (I just made this recipe and it’s starting it’s 24hour- sit on the counter as we speak) but does the homemade buttermilk go bad as in expires and if so how long will it be good? All the ingredients have expiration dates (even my buttermilk starter) which makes me think it can’t be indefinitely good and as I don’t use it all the time I have no idea. 🙂
I have used it after 2 weeks…but I dont know about after that.
And then you just take a cup of that stuff and make another batch, right? 🙂
Will have to try this. As a kid I loved a glass of buttermilk (still do) and back then it had very small flakes of butter in it.
okay, now I’m confused…I thought buttermilk was the stuff left after you churned the cream into butter?
it used to be but hasn’t been that for decades.
It is Kathy, and still is. Besides…..why would you need to make buttermilk since you already have it (see ingredient #3). I’m totally confused as well.
You need a starter to make buttermilk. You can order starters online OR you can buy a small thing of buttermilk at the store (usually made with skim milk) and add whole milk to make your own much higher quality product. If you save 1/2 cup of your buttermilk you can make more using the same process. If you are happy with the inferior crap you get at the store by all means keep using it. 🙂
thought it said save 1 cup not 1/2 cup??
It does. I usually save out 1/2 … it will work – it just might take longer to culture. Either is fine.
🙂 I tried TWICE to answer you on Facebook but it is eating status updates. You an certainly repin it as long as it links back here and you don’t pin the original recipe. 😉
What a great idea! Beats putting vinegar into milk, any day of the week. Bleah. Can’t wait to try this – thanks, Marye!
Of course. 🙂 I ALWAYS have good ideas. Silly.
I love this! I make creme fraiche like this all the time, so why not buttermilk? Giggling at how your dad drank it, though. 😉
It was not funny at the time, Elle! ICK!
Your Dad knew what’s good !!! I love me a bowl of buttermilk & cornbread….w/S&P, thanks….
😉 LOL!
Buttermilk and cornbread was a stable for me and my Dad growing up. Also, if I would have a stomach ache, Momma would give me a glass of ice cold buttermilk. The last TRUE store bought buttermilk I had was Borden’s in Houston Tx. where I grew up. Miss that stuff!
I am not sure you can get the real thing anywhere anymore. 🙁
recipe for creme fraiche please
🙂 As soon as possible.