HOMEMADE CULTURED BUTTERMILK
If you re-culture this regularly, you can carry on re-culturing indefinitely. This is so much better than adding lemon juice to milk to get the sour effect.
Provided by Sue Bosbury
Categories Cheese Appetizers
Time 10m
Number Of Ingredients 4
Steps:
- 1. Pour buttermilk (1/4 cup for a quart jar or ½ cup for a half gallon jar) into your clean jar. Top off the jar with your plain milk. Tightly screw lid to the jar and shake vigorously for 1 minute. Place in a warm (but not hot) area out of direct sunlight. Let it sit there for 12 to 24 hours, until thickened. Refrigerate when thick. Use within two weeks.
- 2. Buttermilk is used in recipes for several important reasons: Buttermilk is acidic, so it helps invigorate leavening agents -such as baking powder, baking soda and yeast- when added to baked goods. The acid also helps combat discoloration in baked goods and promotes deep, beautiful browning. Buttermilk contains natural emulsifiers; this improves texture and aroma, and extends shelf life after baking. Remember how buttermilk is acidic? That makes it a wonderful addition to marinades for chicken and pork. The acid helps tenderize the meat and gives it a tangy flavor. You know the 'cultured' part of cultured buttermilk? It's good for you. It contains many active cultures similar to those found in yogurt. Most of the cultures generally found in buttermilk are form the Lactococcus Lactis family and many of their subspecies. Those cultures are what make buttermilk so thick and creamy. And what? Good for you!
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Palsang Dorje Lama
[email protected]This is a good recipe, but I found that the buttermilk was a little too thick for my taste. I added a little bit of milk to thin it out, and it was perfect.
Harry Styles wife
[email protected]I'm not a big fan of buttermilk, but I tried this recipe anyway. I was surprised to find that I actually liked it! It's not too sour, and it has a nice creamy texture.
Shazzad Hossain
[email protected]I'm impressed with how easy this recipe is. I've made cultured buttermilk before, but it was always a lot of work. This recipe is so simple, and the buttermilk turns out great.
Haker girl 444
[email protected]This buttermilk is delicious! I used it to make pancakes, and they were the best pancakes I've ever had.
Ubaid Qureshi
[email protected]I'm so glad I found this recipe. I've been looking for a good cultured buttermilk recipe for ages. This one is perfect!
shanezia
[email protected]This recipe is a game-changer! I used to buy buttermilk at the store, but now I make my own. It's so much better than store-bought buttermilk, and it's so easy to make.
Zareen Fatima
[email protected]I've tried making cultured buttermilk before, but it never turned out right. This recipe is different - it actually worked! The buttermilk was thick and creamy, just like I wanted it.
LBD TV
[email protected]This is the first time I've ever made cultured buttermilk, and it turned out great! I followed the recipe exactly, and it was so easy. I can't wait to use it in my next batch of pancakes.
Irvaan
[email protected]I too have been making my own cultured buttermilk for years, and like the previous commenter, I find this recipe to be the easiest and most reliable. I especially appreciate the fact that it doesn't require any special equipment or ingredients.
Charlie Sheppard
[email protected]I've been making my own cultured buttermilk for years, and this recipe is by far the easiest and most foolproof. The buttermilk always turns out thick and creamy, and it's perfect for baking or cooking.