How to Make Buttermilk
at Home with Instructions and Recipes
How to make buttermilk with easy
instructions and some recipes a delicious, homemade product.
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 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
STEP 1: HOW TO MAKE BUTTERMILK - BRING MILK TO ROOM
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.
STEP 2: HOW TO MAKE BUTTERMILK - ADD THE CULTURE
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
STEP 3: HOW TO MAKE BUTTERMILK - BOTTLE AND REFRIGERATE!
Either use straightaway, stirring
before drinking, or bottle and place in the fridge. Your buttermilk
will keep for a week.
HOW TO MAKE BUTTERMILK - A LOW-FAT BUTTERMILK RECIPE
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
HOW TO MAKE BUTTERMILK - A RICH-FAT BUTTERMILK RECIPE
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
HOW TO MAKE BUTTERMILK - ANOTHER BUTTERMILK RECIPE
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.
Videos on How to Make
Cultured Buttermilk and Buttermilk Recipes
How to Make Cultured Buttermilk
How to Make Easy
How to Make Easy
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