Below are steps for making buttermilk using our Buttermilk Starter Culture.
Activating the culture
- Pour 1 quart of pasteurized milk into a glass or plastic container.
- Add 1 packet of starter culture.
- Mix well.
- Cover the container with a towel or coffee filter secured with a rubber band, or put a lid on the container and culture in a warm spot, 70°-77°F.
- Check after 24 hours to see if your buttermilk has set. If it has not set, leave up to 48 hours, checking every few hours. Tilt the container gently. If the buttermilk moves away from the side of the jar in one mass instead of running up the side, it’s set.
- Once it has set, or at the end of 48 hours, cover with a tight lid and refrigerate for at least 6 hours.
Using finished buttermilk as a starter
Our Buttermilk Starter Culture is an heirloom-variety, which means a small amount from each batch can be used as the starter for the next batch over and over again.
- Start by combining ¼ cup of buttermilk from the previous batch with 1 quart of pasteurized milk in a container.
- Cover the container with a towel or coffee filter secured with a rubber band, or put a lid on the container and culture in a warm spot, 70°-77°F, for 12-18 hours.
- Check every few hours to see if culturing is finished by tilting the jar gently. Once the buttermilk has set, cover it with a tight lid and refrigerate it for at least 6 hours.
- After 6 hours, you can eat your cultured buttermilk, but don’t forget to reserve 1/4 cup for culturing the next batch!
To make larger batches up to 1/2 gallon per container, use 1 Tbsp. of buttermilk per cup of milk.
Click here to view and download a PDF of the instruction sheet that was included with your Buttermilk Starter Culture.