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March 3, 2010
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
September 16, 2010
February 5, 2011
December 27, 2008
I have been doing this for years and it works well and is delicious! Yogurt is not the same bacteria so it will not taste quite the same. I just buy a small carton of buttermilk at the store and use a little of it to start a large pitcher full of milk. After a few days at room temp and a few seconds with the hand blender, I have thick and rich buttermilk. Keep it in the fridge when you get it like you want it. The longer you leave it, the stronger flavour you have.
You can use the same bacteria culture to make sour cream, from cream. Same way.
It also makes a very good soft cheese if you leave it until it separates, then drain the solids in a few layers of real cheesecloth.
February 22, 2010
October 4, 2010
I make buttermilk the same as Sheryl. I've not had to blend it though. Maybe I put mine in the frig sooner.
I just have to tell you that I used up the last (I saved just enough to start another batch today) of my buttermilk yesterday. I kinda went buttermilk crazy. I made Buttermilk Scalloped Potatoes with Sausage, Buttermilk Cornbread and for dessert – Buttermilk Poundcake served with blueberry sauce and whipped cream.
May 6, 2010
I came across this on how to make your own cultured buttermilk.
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