New Year Special- 25% off everything Kombucha! (code Kombucha)

Beautiful Buttermilk


by Suzanne

Before the yogurt boom in the 1960's, buttermilk was the cultured dairy food of choice for millions of Americans. Today, it takes a back seat - we might even say a spot in the trunk - to yogurt and milk kefir. But it doesn't have to! Buttermilk is easy to make at home and has many uses aside from plain old drinking or soaking your cornbread.

buttermilk1buttermilk2Step 1: Gather ingredients and supplies. You'll need: Glass jar Fresh pasteurized milk Buttermilk starter Spoon for stirring Breathable cover and rubber band to secure it

Step 2: Pour 3-4 cups fresh milk into your glass jar. Sprinkle the buttermilk starter on the surface of the milk. Let the starter sit for a minute or two to moisten. This step helps in stirring the powder in more thoroughly and prevents clumping.

Step 3: Stir the powdered starter into the milk until thoroughly mixed.

Step 4: Cover the jar with a breathable lid, such as a coffee filter or double layer of cheesecloth. Secure with a rubber band. Let the jar sit in a warm place, 70-78ºF. After 12 hours, check to see if the buttermilk has set.   buttermilk4buttermilk3

When set, it will pull away in a mass from the side of the jar, like in the photo below. It may take up to 48 hours, so keep checking on it. Once it has set, put a tight lid on the jar and store in the refrigerator. That's it! And the best thing about this buttermilk starter is that it's reusable. So make sure to save about ¼ cup of cultured goodness from each batch, to use as starter for your next batch. More on buttermilk later. Right now...time to make pancakes!