One of the most versatile fermentations is cultured buttermilk. Today, cultured buttermilk is commonplace, often used to prepare meats or in baked goods. Originally, it was a product produced through churning cultured cream in a butter churn. This tangy, slightly sour dairy drink can be made in your home with leftover buttermilk from the Five-Minute Mason Jar Butter recipe.
Cultured Buttermilk (makes 2 cups)
(Total Time: 12-15 hours: 5 minutes active, 12-15 hours passive)
- ¼ cup buttermilk
- 1 ¾ cups milk
1. Combine buttermilk and milk in a pint-sized Mason jar with a lid.
2. Gently shake to combine.
3. Place jar in a warm, dark area, such as inside of an oven with the light turned on, or wrapped up in a thick towel and placed on top of the refrigerator. Leave for 12 but no than 24 hours, until slightly thickened.
- Check buttermilk. If it has thickened, the mixture has cultured.
- Refrigerate until ready to use! Buttermilk culture will keep in the fridge for 1 week.
- Typically, buttermilk is ready to be placed in the fridge around 12 hours after sitting in a warm and dark environment. Too much time fermenting may cause a great deal of curdling and should be avoided. If milk does begin to curdle, stir until everything is homologous once again
- As long as the milk is thick and smells like tangy buttermilk, your liquid is safe to use.
Like fermentations? Next week learn how to use the recipe above to make Cultured Butter at home!
By: Emily Trollope