***The buttermilk you get after making butter is NOT the same as the whole milk cultured buttermilk that is sold in the stores or that I'm making here!!
Here's what you do:
1. Pour 1/4 to 1/2 cup of store bought cultured buttermilk into a quart mason jar.
(I used 1/4 C of Borden's whole milk buttermilk-I like them because they don't use hormones)
2. Fill the rest of the jar with raw milk and screw on the lid.....then shake it up well.
3. Set it in a warm cabinet (NT says not higher than 80 degrees) and leave until it thickens. It took mine about a day. Then put in the fridge and use as needed!!
4. When you get down to about 1/4 to 1/2 a cup left, just refill with milk and do it again for more buttermilk!
Now this same website tells you this is the same way to make SOUR CREAM!! Just put your 1/4 to 1/2 cup of buttermilk(store bought, or what you just made!) into the mason jar and fill with cream instead of milk for sour cream! I can't wait to try this!!!
COST: Since I buy my raw milk for $6/gal, to make my own RAW, organic buttermilk it only costs me $1.50/quart!!!!!!
3 comments:
can you freeze the cultured buttermilk until the next time you need to make more?
I appreciate your post as I am just learning to work with raw milk. I make butter, yogurt, and yogurt cheese every week, but haven't known what to do with all the leftover buttermilk. Question...how would I used cultured buttermilk differently than I use old fashioned buttermilk? Also, do you have any suggestions for the use of buttermilk besides cream cheese? Thanks!
From one homeschooling mom to another...
Julie Robbins :)
$6 a gallon? Wow. Lucky! I pay $4.75 a QUART here in Northern California, and that's via a co-op! That makes it pretty hard to justify the price of cultured dairy products, but that's life. Thanks for the post!
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