Homemade Buttermilk
Here is the thing. Whenever you are working with cultures you have to make sure that you only introduce the bacteria (culture) that you want. This means that you have to sterilize the equipment you are going to use. One more time. Always sterilize your equipment. Heat a big pot of water just to boiling and put the jar and lids in it for a few minutes. Lift it out, put it upside down on a freshly washed tea towel and let it come to room temperature. While that isn’t sterile enough for surgery it will be fine for our purposes.
Now. This is my way of making it. I like a rich, creamy buttermilk. You can use all whole milk if you want. You can use raw milk. You can use lowfat milk. It’s up to you. As I said I prefer a higher fat content.
Directions:
Measure 2 3/4 cups of milk into the jar.
Add 1/4 cup heavy cream
Add 1 cup of buttermilk
Screw on the lid tightly
Shake vigorously
Put it in a warm place for 24 hours
After 24 hours (less if your house is warm, more if it is very cold) you should have a tangy, thick buttermilk. Use it in any recipe that calls for buttermilk but save one cup to make your next batch. Keep it tightly covered in the fridge.
Easy. Unlimited. And only microscopic amounts of all that stuff that was in the commercial kind.
