Three Ways to Make Cultured Buttermilk


Option #1: Use a Reusable Cultured Buttermilk Starter

An heirloom variety starter can be perpetuated from batch to batch (a little from each batch is used to make the next batch). This traditional way to make buttermilk is the most economical as it only requires the initial starter culture and fresh milk.

Pros: Buy once; with proper care, can be used for an extensive period of time to make cultured buttermilk.

Cons: Must be maintained by making buttermilk (even just a small amount) each week.

More Information: Click here to view the heirloom variety buttermilk starter.

Option #2: Use a Direct Set Buttermilk Starter

Direct-set starters are one-time use cultures and generally come in packets that make multiple batches.

Pros: Very easy to use. No mother culture to maintain. Keep the packet in the freezer and pull out a little bit of starter whenever you are ready to make buttermilk.

Cons: Direct-set starters can only be used once and can't be recultured.  Each packet generally makes about 8 batches.

More Information: Click here to view the direct-set variety buttermilk and sour cream starter culture.

Option #3: Use Buttermilk from the Store

Mix 1/3 cup of buttermilk from the store with 1 cup of fresh milk. Cover loosely and allow to sit in a warm spot (70° to 77°F) for 12 to 24 hours until thickened. Refrigerate once thickened.

Pros: Readily available from your local store.

Cons: Limited use, must have buttermilk on hand to make more buttermilk. (Store buttermilk generally can't be recultured multiple times.)

Cultured Buttermilk

Related Articles & Recipes


Related Products

Buttermilk Starter Culture Heirloom Variety Buttermilk Starter (reusable, heirloom variety)
Buttermilk and Sour Cream Starter Culture Direct Set Buttermilk & Sour Cream Starter
(direct-set variety)

Free eBook Library Access & Weekly Newsletter

Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 140,000+ other health-conscious readers
  • We never share your information!
first name last name email address