Buttermilk adds something magical to many recipes – sometimes it’s tanginess, other times it’s fluffiness, still other times it’s tenderness and moisture. It is an amazing ingredient. If you shy away from buttermilk because of the texture, the name, the taste, or the smell, don’t. Buttermilk rocks.
And, on top of all its benefits, it’s remarkably simple to culture at home, saving yourself money and a last-minute trip to the store every time a recipe calls for it. Once you have a batch, you can use it to re-culture every other batch after that and you’ll always have it on hand. If you don’t use buttermilk as often as I do, this recipe is easily adjusted to make much smaller batches.
Into your clean half-gallon Mason jar, pour your buttermilk. Then, pour the 1% milk over top. Seal jar with lid and shake vigorously for one minute.
Place jar on kitchen counter out of direct sunlight for 12-24 hours until thickened. When thickened, refrigerate. Your buttermilk is ready. Use within two weeks, reserving the last 1/2c to re-culture another batch. And another. And another.
This recipe is easily halved or quartered for smaller batches of buttermilk.
@Tom Thank you for your question. That is 1/2 cup cultured buttermilk. You can find a list of the recipe abbreviations on the FAQ page for future reference! Hope this helps. http://www.alaskafromscratch.com/faq/
That is a great question! I have read that you can sour soy or rice milk with lemon or vinegar for buttermilk substitute (here's a helpful link: http://www.seriouseats.com/talk/2010/02/non-dairy-buttermilk-substitute-in-baking.html), but I'm not sure about almond or coconut. As to whether it would work as a starter in this recipe, I honestly couldn't say. My advice would be to try a very small amount (1c of non-dairy milk and 1 tablespoon non-dairy buttermilk substitute) and try to culture it in a small Mason jar and see if it thickens up. If you try this, I would love to hear how it turns out. Thanks again for the question.
@Alaska from Scratch If you are really lucky you need nothing else but raw milk. That's how my grandma used to make it for us when we were little. I tried it too and it does work but it is easier to buy it, I have to admit. You just let the milk sit in a shallow bowl covered to protect it from dust in room temperature for a while. The needed bakteria is in the air and will make their way into the milk eventually. It tastes delicious cold with cinnamon and sugar. That is how we eat it here in Germany. All other ways such as adding vinegar or lemon are good for souring milk but it does not taste the same, I think.
And thank you for your article, I finally understand what the difference is between buttermilk and cultured buttermilk as for me buttermilk was always the residuals when making butter and i never understood the hype of buttermilk in Amerika as I think this tastes awful.
Welcome! I’m Maya – a food blogger and food columnist based on Alaska’s Kenai Peninsula. ~ Read More