You will need:

  • one quart canning jar or other glass jar
  • coffee filter or paper towel to cover jar, and elastic band to secure cover
  • wooden or plastic spoon
  • 2 cups milk (avoid ultra pasteurized or UHT milk)
  • 1 Buttermilk starter culture packet (save 2nd packet in freezer for future use)

Activate your starter culture: 

1)  Put 2 cups milk in your jar.  Add starter packet and stir until well dissolved.  Cover with coffee filter & secure with elastic band.

2)  Allow to culture at room temperature- 68 to 78 degrees is ideal.  Choose a draft-free spot, out of direct sunlight, where your Buttermilk won’t be disturbed.  Check after 12 hours to see if it has set.  When set, it will have a slightly gelatinous consistency and will pull away from the side of container when it is tipped.  If not set, leave for up to another 36 hours, checking every few hours.  When set, refrigerate for at least 6 hours.  Your Buttermilk is now ready to enjoy.  Be sure to reserve some back for your next batch.

Making the next batch:

1)  Put 3 cups milk in a jar.  Add 1/4 cup of your finished Buttermilk (always reserve some back for your next batch) and mix well.  To make larger batches, use the same ratio: 1/4 cup finished Buttermilk per 3 to 4 cups milk.

2)  Allow to culture for 12 to 18 hours (faster than when activating starter).  Check every few hours until set.  Larger amounts will take longer to set.  When set, refrigerate for 6 hours.

Your cultured Buttermilk is now ready to enjoy as is, or used in all kinds of recipes.

Now it’s time to Get Fermented!

Download instructions here.

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