How to make buttermilk with easy instructions and some recipes for homemade buttermilk.
Buttermilk is a by-product that you get when learning how to make butter. However, when you examine it carefully, it is nowhere near the thick white buttermilk that you can buy from the local store. This is because this buttermilk has had a culture added to it, and it is much thicker than what is left behind after making butter.
However, once you start making your own buttermilk at home, you will realize that what you have made is nothing like the store-bought product either! Instead you will have a far better product that is rich in taste and far superior to what you can buy.
Take your whole milk out that you have bought from the store, or, if you are lucky enough, your own raw milk, and let it sit on the counter in your kitchen for an hour or two. This will bring the milk to room temperature, before the next stage.
Take 1 cup of the milk and add either 1 tablespoon of lemon juice, or 1 tablespoon of white vinegar,or 2 tablespoons cream of tarter. Stir through well and leave for 15 minutes or so, until the milk starts to curdle.
Either use straightaway, stirring before drinking, or bottle and place in the fridge. Your buttermilk will keep for a week.
If you are looking for a non-fat buttermilk recipe you can use non-fat or low-fat milk instead. Take 1 cup of non-fat or low-fat milk. Heat the milk gently over the stove in a pan until the milk is warm and bubbles appear on the edges of the milk. Don't allow the milk to get that hot that it reaches boiling point. Stir in 3 tablespoons of cultured buttermilk. Stir through and cover with a clean tea towel. Leave overnight at room temperature, or for at least 12 hours.
Bottle and refrigerate for up to 2 weeks.
If you don't have to watch the calories, another way of making buttermilk is to take raw, whole milk and allow it to clabber by leaving it to ripen at room temperature for a couple of days. Once it has clabbered, beat it thoroughly with an egg beater.
Take 1 cup of raw, whole milk and bring to room temperature and allow to sit on the counter for a couple of days until it has clabbered. Take 1/4 cup of this clabbered milk and add 1 cup of fresh milk. Stir vigorously in a bowl, and allow to sit again until this mixture begins to clabber.
Repeat this process again and again, removing 1/4 cup of clabbered milk and mixing it with 1 cup of fresh milk until your milk starts to clabber within 24 hours. Your final product should be tart, but not bitter. The milk should have clabbered and not turned rotten.
To make a quart of buttermilk, take 6 ounces of your finished clabbered milk, place in a quart jar and fill with fresh milk. Cover and shake to mix. Allow to sit at room temperature undisturbed for 24 hours to clabber. Your buttermilk is ready. Bottle and refrigerate.
How to Make Cultured Buttermilk