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!
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?