Homemade Cultured Buttermilk Recipes
CULTURED BUTTERMILK
Buttermilk can be made by fermenting milk with a buttermilk culture. Cultured buttermilk is a flavorful and probiotic drink. It is a delicious substitute for yogurt and perfect for baking!
Provided by Emillie
Categories Beverage
Time 5m
Number Of Ingredients 2
Steps:
- Mix the buttermilk and milk in a clean glass jar.
- Put the lid on the jar and leave the jar to ferment on the counter for 4-12 hours (see notes). Buttermilk thickens best at temperatures of around 68F to 86F (20C to 30C). So expect it to take a bit longer if it's colder than that.
- Taste the buttermilk to decide when it is done. It should taste slightly sour and a bit like cottage cheese.
- Store in the refrigerator and use within 2 weeks.
HOW TO MAKE CULTURED BUTTERMILK
Provided by Goodie Godmother
Time 12h2m
Number Of Ingredients 3
Steps:
- Combine your buttermilk starter and milk in a large jar or other container with a lid.
- Cover and shake vigorously for 30-45 seconds, then leave out at room temperature for 12-24 hours. The buttermilk is ready when it is slightly thick and smells tangy.
- Refrigerate and use or freeze within two weeks.
Nutrition Facts : ServingSize 1 varies
HOMEMADE BUTTERMILK
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Dairy Buttermilk Bon Appétit
Number Of Ingredients 3
Steps:
- Here's how: In a mason jar, combine 1/2 cup cultured buttermilk (the supermarket stuff is okay here; it will act as a starter), 2 cups whole milk, and 1/4 teaspoon kosher salt. Cover and let stand in a warm place until the buttermilk thickens and coats the sides of the jar when tipped, 24-36 hours. Keep chilled for up to 2 weeks.
CULTURED BUTTERMILK
I prefer real buttermilk in recipes to the vinegar-lemon milk substitute. It was frustrating always running out of buttermilk just when I needed it most. I usually quadruple and make a gallon at a time. Once you've made your own, you can save some back to replenish your supply by making more. My husband loves an occasional cold glass of buttermilk on a hot summer day, with a little salt. Update: A couple of reviewers have reported this did not work for them. Because it is a 'culture based' recipe, it relies on the fresh buttermilk that provides the 'culture' to be fresh enough that the 'culture' is still alive. Once the culture has died, it can no longer feed to create more of itself.
Provided by Cindy Lynn
Categories Beverages
Time 5m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Mix up a quart of reconstituted powdered milk by combining dry powdered milk with water.
- Add fresh buttermilk.
- Evening: Allow it to stand on the kitchen counter overnight; in the morning it will be buttermilk.
- or Morning: Allow it to stand on the kitchen counter through afternoon; in the evening it will be buttermilk.
- Store in refridgerator up to two weeks.
HOMEMADE CULTURED BUTTERMILK
This is no recipe for a buttermilk substitute, ladies and gentlemen. No, this is the real deal. You can make cultured buttermilk inexpensively at home to always have on hand for cooking and baking. And best of all, it will be one of the easiest things you make in your kitchen!
Provided by Leanna Aberle
Categories Fermented Foods
Time 12h5m
Number Of Ingredients 2
Steps:
- Add milk and buttermilk to a clean jar in the ratio of 2 tablespoons of buttermilk for every cup of milk you want to culture. Stir to combine.
- Place the lid on the jar fairly loosely, and set the jar at room temperature out of direct sunlight for 12 hours, or until the buttermilk has thickened. Culturing will take less time the warmer your kitchen is and more time the cooler your kitchen is. If it curdles or separates, you've let it sit too long.
- When the buttermilk is finished, secure the lid tightly and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months (thaw in the refrigerator). Reserve a little from the batch to use as a starter to repeat the process next time.
Nutrition Facts : Calories 161 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 163 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
HOMEMADE BUTTERMILK
When you need a buttermilk substitute for a recipe, you can make your own. I use this when making my Irish soda bread.
Provided by noubeh
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 1
Number Of Ingredients 2
Steps:
- Pour milk into a bowl; add lemon juice and stir to combine. Let sit for 5 minutes. Use immediately.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 11.9 g, Cholesterol 19.5 mg, Fat 4.8 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 100.1 mg, Sugar 11.5 g
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