Learn how to make cultured buttermilk at home with raw milk with just a few simple steps. Homemade buttermilk is made from live cultures mixed with milk. So grab yourself a clean jar and make a fresh batch of buttermilk with me!
There are easy substitutes to make butter milk with things like a tablespoon of lemon juice or vinegar mixed in with regular milk. While those might work in a pinch, a true cultured buttermilk not only tastes better but is better for your gut health as well. While you can always use store-bought buttermilk, homemade cultured buttermilk is much healthier for you. It’s super simple to make and it’s a great way to use up any extra raw milk you may have from your home dairy cow.
What is Buttermilk & Why Use It?
Buttermilk is basically just fermented milk. It is full of probiotics and active cultures that help promote gut health and aid in digestion.
Buttermilk will improve your baked goods. Since it is acidic, it helps with the activation of leavening agents, such as baking powder, making things like homemade buttermilk biscuits light and fluffy, full of those flaky layers that everyone wants.
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Supplies Needed to Make Cultured Buttermilk
- Clean glass jars
- Buttermilk Culture Starter
- 3 1/2 cups freshly pasteurized milk, cooled to room temperature
- 1/2 cup buttermilk or a buttermilk powder starter culture (first time)
How To Make Cultured Buttermilk
- Mix the starter into a clean glass jar of milk with a whisk or wooden spoon.
- Leave the jar out on the counter for about 12 hours or overnight. If this is the first time ever using the culture, allow to sit out for 24-48 hours.
- Finally, after 12 hours, there will be delicious buttermilk made from this simple method. Place in fridge.
- As soon as buttermilk has been cultured, take 1/2 cup out and put into a separate jar labeled “buttermilk starter culture.” This is so that you never use all of your buttermilk on accident before making a new batch of buttermilk. You will always have some from the previous batch.
- Always label the mason jar with “buttermilk” and the date made. Make more within 2 weeks
- Keep buttermilk away from other fermenting or cultured products in your kitchen.
- Using a whole milk or cream-lined milk will make for a thicker buttermilk. A skim milk or nonfat milk will be less thick.
Watch Me Make Buttermilk Here:
Is cultured buttermilk the same as real buttermilk?
Real buttermilk is the liquid poured out after making sweet cream butter. This is a thin, almost watery type liquid. Cultured buttermilk is much more thick with a tangier flavor.
How long will cultured buttermilk last?
For best results, use within 2 weeks. While the shelf life could be a bit longer, it does start thinning out.
Ways To Use Cultured Buttermilk
- Buttermilk Pancakes
- Salad Dressing aka Homemade Ranch
- Marinade for fried chicken
- Replace a cup of milk in any baking recipe with a cup of buttermilk.