I love making cultured buttermilk. It’s wonderful in waffles, in smoothies, in biscuits…… This buttermilk culture took a bit to get started this time (it’s really quite old) but finally took off and thickened nicely. I should be able to, like yoghurt, use it as a start for subsequent batches.
Ingredients
- Milk – I used skim milk (~800ml)
- Buttermilk starter culture – New England Cheesemaking
Instructions
- Heat milk to 86º (Oddly, the packet says 86°, the website says 72°)
- Sprinkle 1 packet of buttermilk culture on to the milk and let rehydrate for 2 minutes
- Stir well to dissolve the culture
- Cover (not tightly) and rest in a warm spot for 12-24 hours (mine is about 68°)
- Store the finished buttermilk in a refrigerator
Beavercreek Backyard Farm - Finale 