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MAKING BUTTERMILK FROM SCRATCH




Source of Recipe


Wren


Recipe Introduction


I have received numerous requests for how to make buttermilk from scratch. For this, you need fresh raw milk because pasteurization destroys the needed bacteria.
1. Allow a cup of fresh filtered raw milk to sit covered at room temperature until it has clabbered (usually several days). ****This took 36 hours for me -- wren****
2. Place 1/4 cup of the clabbered milk in a pint jar, add a cup of fresh milk (does not have to be raw at this point), cover and shake to mix. Allow to sit at room temperature until clabbered. ****This took 12 hours for me-- wren ****
3. Repeat this transfer of sub-culturing several more times until the milk dependably clabbers in 24 hours. ****It clabbered in only a few hours again -- wren **** Taste a small amount to confirm that it is tart, thickened and has no off flavors. ****Mine was sweet and mild - almost tasteless--wren****
4. To then make a quart of buttermilk with this culture, add 6 ounces of the buttermilk to a quart jar, fill with fresh milk, cover, shake to mix. Allow to sit at room temperature until clabbered. ****Again, 6 hours was all it took -- wren****
5. Refrigerate and enjoy once cold. Can be used for drinking or for cooking.