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 indefinite 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 review our Heirloom Buttermilk Starter.
Option #2: Use a Direct-Set Buttermilk Starter
Direct-set starters are one-time use cultures and generally come with several packets, so multiple batches can be made.
Pros: Very easy to use. No mother culture to maintain. Keep the packets in the freezer and pull one out 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 our Direct-set Buttermilk and Sour Cream Starter Culture.
Option #3: Use Buttermilk from the Store
Mix ⅓ cup of store-bought buttermilk with live active cultures with 1 cup fresh milk. Cover loosely and culture in a warm spot (70°-77°F) for 12-24 hours, until thickened. Refrigerate.
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.)
Ready for Recipes Using Buttermilk?
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