Learn how to make real cultured buttermilk from a starter plus several buttermilk substitutions. This homemade buttermilk recipe begins with a starter culture and ends up the creamiest buttermilk you ever saw.
Add to a sterilized quart jar with a screw on lid.
Add buttermilk or starter.
Shake vigorously for a few minutes.
Remove lid and cover with a coffee filter or piece of cheese cloth
Let rest in a warm room temperature spot for 12 - 24 hours, or until it clabbers (thickens)
Cover with the twist on lid, refrigerate, and use as desired.
Notes
Storage:When the buttermilk is finished keep it refrigerated in a glass jar with a twist on lid so that it doesn't pick up refrigerator odors. It will keep a week to 10 days.Freeze for up to 3 months.Tips:
Shake before using.
Always sterilize jars and equipment before making the cultured buttermilk.
Cultured buttermilk can get quite thick but it's never chunky. If it has chunks in it or mold on it throw it out.
Don't reculture buttermilk by just adding milk to your almost empty jar of homemade buttermilk.
How to sterilize equipment:
Heat a big pot of water just to boiling.
Put the spoons, ladles, measuring cups, jars and lids (plus anything else you'll be using) in it for a 10 minutes. All equipment must be fully submerged in the water.
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.