Traditionally cultured buttermilk is actually the byproduct of cultured cream being churned into cultured butter, however you can easily make a quart of cultured buttermilk using whole or partly skimmed milk. Perfect for brining your fried chicken, making pancakes, dressings, and more!
INGREDIENTS 1 qt of whole or partly skimmed milk
1 heirloom buttermilk starter or 1/4 cup previously cultured buttermilk
Pour milk into a glass jar and add the culture. Mix thoroughly. Cover the jar with a loose lid, or muslin cloth secured with a rubber band. Culture in a warm spot, about 70-77°F, for 12-18 hours. Check every few hours to see if culturing is finished by tilting the jar gently. Once the buttermilk has set, cover it with a tight lid and refrigerate it for at least 6 hours. After 6 hours, your cultured buttermilk is ready to enjoy. Be sure to save 1/4 cup of buttermilk to make your next batch!
*If this is your first batch using the heirloom buttermilk starter, it may take longer to activate the culture