Where to get cultured buttermilk

It must be heated. In my experience, creating the first batch of buttermilk, heating it was helpful, but in subsequent batches from the same culture, I could use cold from the fridge for buttermilk. I must check around Ottawa Canada here to see if I can find a culture. It appears much easier than yogurt to produce after the initial batch so worth investigating.

I have a link in the post. That is what I did exactly. It worked well. I heated some milk to degrees because I was making yogurt and used part of it to start the buttermilk. It is done almost always in 12 hours. When I was growing up this was my little job, sometimes, to use previous made buttermilk, add whole milk and stir, cover with a saucer or little towel leave out all night and the next morning it was buttermilk! Everytime I would google how to make buttermilk, it was the lemon thing.?

Could I use yogurt as a buttermilk starter? No, they are different. Were on our 7th or eight batch. The next day it was buttermilk! We just repeat when it is getting low using the original buttermilk container. Super easy. I tried this same experiment using yogurt as a starter without success. I may not have let the yogurt experiment without making it double strength sit long enough.

I have used this idea with store-bought buttermilk for many years. I also freeze excess buttermilk and use it for cooking. Since a half cup of buttermilk is the smallest unit of measurement I use, I freeze multiples of half cups. I pour the buttermilk into snack size zip-top bags and remove as much air as I can.

I then put the bags of buttermilk into a quart size, zip-top freezer bag, write on the bag how many snack bags of buttermilk it contains, date and freeze. This way I can take out as many bags of buttermilk as a recipe calls for. I also like to keep powdered buttermilk from Saco on hand in my fridge to use if I just happen to be completely out of buttermilk. I have always wondered about this.

It is a fermented alternative to regular milk. It was popular among immigrants, and viewed as a food that could slow aging. Sadly, yoghurt quickly become the consumer favourite fermented milk product, and slowly cultured buttermilk fell into decline around the world. Cultured Buttermilk is often used in baking because of its special properties.

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Clear filter. More Filters. United States. Amazing Buttermilk! Buttermilk Starter Culture. Was this helpful? Best Buttermilk. Buttermilk starter culture. Develop and improve products. List of Partners vendors. Pin Share Email. DIY Cultured Buttermilk. Featured Video. Recipe Facts. Active: 2 mins. Total: 10 hrs. Makes: 2 cups.

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