CULTURED BUTTERMILK
I prefer real buttermilk in recipes to the vinegar-lemon milk substitute. It was frustrating always running out of buttermilk just when I needed it most. I usually quadruple and make a gallon at a time. Once you've made your own, you can save some back to replenish your supply by making more. My husband loves an occasional cold glass of buttermilk on a hot summer day, with a little salt. Update: A couple of reviewers have reported this did not work for them. Because it is a 'culture based' recipe, it relies on the fresh buttermilk that provides the 'culture' to be fresh enough that the 'culture' is still alive. Once the culture has died, it can no longer feed to create more of itself.
Provided by Cindy Lynn
Categories Beverages
Time 5m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Mix up a quart of reconstituted powdered milk by combining dry powdered milk with water.
- Add fresh buttermilk.
- Evening: Allow it to stand on the kitchen counter overnight; in the morning it will be buttermilk.
- or Morning: Allow it to stand on the kitchen counter through afternoon; in the evening it will be buttermilk.
- Store in refridgerator up to two weeks.
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Nickeisha Vickers
[email protected]I'm definitely going to be making this cultured buttermilk again and again.
Shams UR Rahman
[email protected]It's so easy to make and it tastes so much better than store-bought buttermilk.
Joshua Squires
[email protected]I was skeptical at first, but I'm so glad I tried this recipe. The buttermilk is delicious and I've already used it in several recipes.
Mhr Riyad
[email protected]The buttermilk turned out great! I used it to make pancakes and they were the best pancakes I've ever had.
Wolverine Diwash
[email protected]This is my first time making cultured buttermilk and it was a breeze! I love that I can use it in so many different recipes.
TANYA tanya
[email protected]I've been making cultured buttermilk for years and this recipe is the best! It's so easy to follow and the buttermilk always turns out perfect.