Homemade Cultured Buttermilk Recipe
Homemade cultured buttermilk is a delightful and flavor-packed addition to any kitchen. Made by fermenting milk, this tangy liquid not only adds a rich creaminess to recipes, but also an unmistakable depth of flavor. The process begins by adding cultures or bacteria to whole milk, allowing it to sit at room temperature for several hours until thickened and slightly sour. What emerges is a versatile ingredient that can be used in baking, salad dressings, marinades, or even enjoyed on its own as a refreshing beverage. The beauty of homemade cultured buttermilk lies in its freshness and homemade charm, making it far superior to the store-bought version. Its velvety texture and balanced acidity lend a creamy smoothness to pancakes and scones while tenderizing meats when used as a marinade. With just one sip or dollop, you'll be transported back in time to the comfort of old-fashioned kitchens where simple ingredients come together to create magic in every bite!
Equipment
- 1 quart size Mason jar
Ingredients
- ΒΌ cup buttermilk starter culture.
- 1 quart whole milk.
Instructions
- Bring 1 quart of whole milk to room temperature.
- Mix in 1/4 cup of buttermilk starter culture to the room temperature whole milk.
- Place a tight lid on the jar and give it a good shake!
- Loosen the lid and set the jar in a warm place such as near the stove to ferment for 8 to 12 hours, until thickened.
- Stir the cultured buttermilk, tighten the lid, and place in the fridge.
- Use within 1 week.