Are you a buttermilk lover? I always hated buttermilk until about a year ago. I just happened to try it once, and loved it! I drink it plain! The thickness, and the tartness of the milk is just so good to me!
I’m really loving reading “Artisan Cheese Making at Home” by Mary Karlin, and trying some of these soft cheeses. They really are so easy to make! I saw a bunch of recipes that called for cultured buttermilk, so I decided to try that one next!
Cultured buttermilk is really just buttermilk, made with a cheese culture. I am still using my cultures from New England Cheesemaking Supply Company, but the book lists other places you can get the cheese cultures from, so I really want to branch out a little and try some different cultures!
The original recipe called for 1 quart of milk, but I decided to double it and make it with a half gallon of milk. Double the buttermilk, double the fun!
Cultured Buttermilk
1/2 gallon milk (I used 2%)
1/2 tsp mesophilic starter culture
First, bring the milk to room temperature.
In a bowl, combine the room temperature milk with the culture. Whisk well to combine.
Pour into a glass jar – I used 2 quart canning jars. Place a lid on the jar, and let sit at room temperature overnight, or about 12 hours.
In the morning – miraculously – the milk had thickened! It will be the consistency of yogurt.
Leave at room temperature up to another 6 hours.
Store in the fridge, and use just like buttermilk.
I will admit I drank this straight up, and it was delicious! I also used it in some baking – also delicious!
Anyone else a buttermilk fan?
I never tried that before but it looks great! I think it worth a try.
Emily Woodhouse recently posted..Argan Oil Benefits are Too Many to Mention…
No !!! I am not a buttermilk fan
… but I do know how health it is for us!!!!
Thanks Jane for you concerns about me here in Florida. We are all just fine in our little portion of the state, unlike some others though. I’m keeping in prayer those affected by floods and especially there homes too.
Blessings!
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It’s ok
Not everyone likes buttermilk – I didn’t like it until a year ago!! I do hope the worst of the storm is over!!
Buttermilk always sounds so good – I mean butter + milk – can’t beat that right? Was I ever disappointed when I first tasted it and found out it didn’t taste like liquid butter. My father loved it. He lived on a farm and got it fresh from the cows. Always think of him when I see a carton.
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haha, I never thought about that, but you are right! It sounds like it would be liquid butter
I love to drink buttermilk too, people think I am insane
I love the texture and flavor, and its not like I drink it by the gallon just a cup or so every now and then.
Rhonda (@diningalone) recently posted..The Best Thing I Ever Ate – Spicy Stuff
Well that’s good, at least I am not the only one! There is something about the flavor that is so comforting to me!
I remember watching the movie Where the Heart is and buttermilk was served with breakfast by one of the characters. I was like “ewwwww!” at the time. It still strikes me as yucky, except I do like yogurt and really, buttermilk is kinda like liquid yogurt. Still don’t know if I could get down with drinking it straight though. Very cool you can make it!
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this is best yummmmmmmm
Thank you! I love buttermilk
I’ve never really tried buttermilk other than when called for in a few random recipes. Interesting though!
Sam recently posted..Pumpkin Muffins
I recently started liking buttermilk, and definitely have used it to cook with. I love the idea of messing with it a little and making it cheesy
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I don’t like to drink buttermilk, but I love to cook with it. I think it makes certain things like cornbread, pancakes and waffles taste SO good! Thanks for this recipe and method! Now my question is – how long does it last in the fridge and can you freeze it?
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The buttermilk I made lasted about 5 days in the fridge. I have never tried freezing it, but I bet you could! I just love the flavor of buttermilk so much! You are right — it is so good in baked goods too!
Hi Jane, somehow I missed this post, I guess it’s because of Isaac: I’ve been off the web for a few days… I love buttermilk, and would definitely make it. Thanks for the link! A glass of this buttermilk will go perfectly with one of my pies!
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Glad to find your post Jane. I attempted to make cultured buttermilk last week, but for some reason thought I needed to heat the milk beyond room temperature (to 86). Ended up with a top layer of cream (that I turned into butter, yum!) and REALLY thick yogurt. Decided to drain it … resulting in a great cream cheese.
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