Cultured Buttermilk
Transform your kitchen into a mini fermentation lab with this easy and rewarding recipe for homemade Cultured Buttermilk! Using just two simple ingredients—whole milk and store-bought cultured buttermilk as a starter—you can create a creamy, tangy buttermilk packed with probiotics right at home. Perfect for baking, marinades, salad dressings, or as a flavorful ingredient in your favorite recipes, this DIY cultured buttermilk is as fresh as it gets. The preparation involves a quick 5-minute setup, followed by a hands-off culturing process that allows beneficial bacteria to work their magic in a warm, cozy corner of your kitchen. With its silky texture and signature tang, this recipe ensures you’ll never need to grab a store-bought carton again. Make it in advance, and enjoy the homemade charm of buttermilk that stays fresh for up to two weeks in your fridge!
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Recipe Information
Ingredients
- 4 cups Whole milk
- 4 tablespoons Store-bought cultured buttermilk
Instructions
Start with a clean glass jar or container that can hold at least 4 cups of liquid. Make sure it is sterilized to ensure the success of the culturing process.
Pour 4 cups of whole milk into the jar. Use whole milk for the creamiest results, but 2% milk will also work.
Add 4 tablespoons of store-bought cultured buttermilk to the milk. The cultured buttermilk serves as the 'starter' and will introduce the necessary live bacteria.
Stir the mixture thoroughly with a clean spoon to evenly distribute the starter buttermilk into the milk.
Cover the jar loosely with a clean lid or a piece of cheesecloth secured with a rubber band. This allows air circulation while keeping contaminants out.
Place the jar in a warm, draft-free area of your kitchen, ideally where the temperature is between 70–75°F (21–24°C). Let the mixture sit undisturbed for 12–24 hours.
After 12–24 hours, check the consistency of the buttermilk. It should be thickened and have a tangy aroma. If it has not thickened, let it sit for a few more hours in the same warm environment.
Once the buttermilk has fully cultured, give it a gentle stir, cover it tightly, and refrigerate it. It will thicken slightly more as it cools.
Store the cultured buttermilk in the refrigerator for up to 2 weeks. Before using, give it a quick stir, as natural separation may occur.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 436 mg | 19% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 49.9 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 1276 mg | 98% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 1564 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
