Make Your Own Laben Buttermilk The Traditional Way Recipes

HOMEMADE BUTTERMILK

Steps:

• Mix the milk and lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won't thicken as much as traditional buttermilk, but it's a great substitute when making scones, soda bread or pancakes. Don't worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked.

HOMEMADE BUTTERMILK

Steps:

• Pour milk into a bowl; add lemon juice and stir to combine. Let sit for 5 minutes. Use immediately.

HOW TO MAKE HOMEMADE BUTTER

Steps:

• Pour cream into the jar and screw on the lid. Shake jar until butter forms a soft lump, 15 to 20 minutes. Continue to shake until buttermilk separates out of the lump and the jar contains a solid lump of butter and liquid buttermilk.
• Pour contents of the jar into a fine mesh strainer and strain out the buttermilk, leaving the solid butter. Remove the lump of butter and wrap in plastic wrap. Refrigerate until needed.

HOMEMADE BUTTERMILK

Steps:

• Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
• Use as needed in a recipe, or cover and refrigerate until needed.

HOW TO MAKE CULTURED BUTTERMILK

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.

MAKE YOUR OWN LABEN (BUTTERMILK) - THE TRADITIONAL WAY!

Steps:

• Pour the milk into the pot, cover with a plate or tray etc.
• Leave the milk to 'sit' for a day or two, out of direct sunlight (this recipe is based on a warm climate - this process may take a bit longer in a colder climate but never leave the milk longer than 3-4 days).
• Once the milk has totally coagulated - it will resemble a blancmange at this stage - put the milk into your large bottle.
• Now add the warm water to the bottle with the milk, fasten the lid tightly & begin shaking it. Shake for 20 minutes to begin with.
• After 20 minutes check to see if the milk & water has thoroughly combined. If it hasn't, shake it some more! You should eventually end up with a liquid that resembles single cream -- now you have laben.
• Pour the laben into a pan & scoop off the little yellow blobs of butter & store them in a container for later use!
• Now you should have traditional laben, keep it stored in the fridge if not using immediately.

MAKE YOUR OWN LABEN (BUTTERMILK) - THE EASIER WAY!

Steps:

• Pour the buttermilk & milk into the mason jar. Screw the lid on tightly & label with the date.
• Shake vigorously for a minute.
• Leave to sit in the warmest past of your home for 24-36 hours - until it has thickened nicely. You now have buttermilk!
• Keep store in the fridge for up to a couple of weeks.
• To make more buttermilk, repeat the above steps only using your homemade buttermilk.