Hey, I found instructions for making your own buttermilk, and not only that…I found places to buy the culture so that it turns out properly. There are suppliers in the US and Canada. I am excited!

Here are the recipes: http://www.wikihow.com/Make-Cultured-Buttermilk

Here is a place (also in Canada) that sells a culture for cultured buttermilk: http://www.danlac.com/ingredient/buttermilk-culture-probat-222-lyo-100-dcu

On this site it says that a mesophilic culture is used for the cultured buttermilk. If that is the case, couldn't you try using just any mesophilic culture, or would you think that the specific one mentioned might do a more authentic job?

Thoughts on this?

…Okay, after doing more reading this morning, someone suggested this using yogurt as a starter culture: http://www.americastestkitchenfeed.com/do-it-yourself/2011/06/how-to-make-cultured-butter/

BUT I read on Danlac's website that mesophilic starter should be used, and yogurt is a thermophilic culture. So, if going about either way (culturing your butter or milk instead), you are best off using a powdered mesophilic starter or this buttermilk culture: http://www.reocities.com/Heartland/Cottage/1288/meso/meso.htm

I imagine that the meso culture would result in a much sweeter end product than a thermo one would.

Here are some other questions that I have…Has anyone here tried making cultured buttermilk with both/either cultured butter or cultured milk? How are the two different in flavor, thickness and texture? I'd try it for myself but the cow is cutting down on her supply right now, so there is no extra to be had.

I hope that I didn't confuse anyone with all the meso, thermo, and cultured talk. lol When I re-read, it almost sounds like I am talking in circles! lol