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Author Notes: Making homemade buttermilk is very much akin to making homemade yogurt. Some recipes insist that you pasteurize your milk, but if you use store bought milk it is already pasteurized. I have had great success using raw milk and I love the flavor.
A good general rule for making buttermilk is one tablespoon of buttermilk "starter" for every cup of milk. After you make the buttermilk, you can save a bit of it to make your next batch. —Samantha Ardry
Makes 2 cups
- 2 tablespoons cultured buttermilk
- 2 cups raw or pasteurized whole or 2% milk
- In a mason jar or other container, add the cultured buttermilk and then cover with the milk. Place cheesecloth or a clean coffee filter over the opening of the jar and let sit in a warm place for at least 8-10 hours, or until the mixture has "clabbered." The buttermilk is ready when it is thick enough that the mixture moves away from the jar's edge in a single mass when the jar is tipped.
- I actually left mine to culture for 24 hours because I love the extra extra tang, but this amount of time is not at all necessary.
- Replace the cheesecloth or filter with a lid, seal the jar tightly and store in the refrigerator for at least 8 hours before use. Shake well.