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. With simple ingredients, you are only using fresh milk and a mother culture. The fermentation process does most of the work for you. 

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.

Why not just buy store-bought?

Cultured buttermilk is not like the buttermilk bought in the grocery store. When you make your own cultured buttermilk at home, it is made using live beneficial bacteria, similar to homemade yogurt. The resulting buttermilk provides a sour taste, as well as a thicker product. 

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Supplies Needed to Make Cultured Buttermilk

• Clean glass jars
• Whisk
• Buttermilk Culture Starter

Ingredients Needed

• 3 1/2 cups freshly pasteurized milk, cooled to room temperature
• 1/2 cup cultured buttermilk or a buttermilk powder starter culture (first batch)

How To Make Cultured Buttermilk

• Pour the buttermilk culture into a clean glass jar of milk. Mix well with a whisk or wooden spoon.

• Cover the well-mixed milk with a coffee filter. 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.

Helpful Tips

• 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 the next 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:

FAQ’s

Is cultured buttermilk the same as real buttermilk?

Traditional buttermilk is the liquid poured out in the butter-making process. 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. Fresh buttermilk should be made weekly for best results. 

Can I make buttermilk any other way?

There are some last-minute alternatives you can use if you ever find yourself without any buttermilk. Using 1 tablespoon of either white vinegar, apple cider vinegar or lemon juice, mix in with 1 cup of regular milk and let sit for 5-10 minutes. This buttermilk substitute isn’t the same, but can be used in a pickle. 

Ways To Use Cultured Buttermilk Recipe