I wanted to have cultured buttermilk for baking and soaking my freshly ground grains in. I have made this countless times and it always turns out thick and nice. It is wonderful to use in baking and cooking.
This is how I did it: I first purchased some buttermilk cultures from Leeners: http://leeners.com/cheesesupply.html#buttermilk Then I followed the directions! I doubled the recipe and heated 2 qts. of my own raw goats milk (but you can use store bought cows milk too!) up to 72 degrees, added 2 packets of the culture and poured it into a 2 qt. canning jar, covered with a lid and left it on the counter. The next morning I had buttermilk!
To make more buttermilk I take about ˝ cup of my cultured buttermilk and put it in another 2qt. jar. Then I will fill up the jar with 72 degree warmed up milk (this is about room temp) and let is sit on the counter as I did before and it will turn into nice thick buttermilk once again.
You can also do this with store bought buttermilk instead of buying the culture. However I am trying at add more cultured products into my family’s diet and not all store bought buttermilk is cultured. I wanted to make sure I started with the real thing.
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