Comments on: make your own buttermilk

By: Megan

Megan — Mon, 12 Jul 2010 16:29:53 +0000

This may sound silly, but do you use the milk curdles and all?

By: octel

octel — Sun, 06 Jun 2010 21:00:29 +0000

What you’re making here is called acidified buttermilk, which differs from cultured buttermilk. The cultured kind, in my opinion, has a superior taste and is much more suited for baking.

Here’s a page detailing how to make your own culture buttermilk by using the active cultures present in the store bought stuff:
http://biology.clc.uc.edu/fankhauser/cheese/buttermilk.htm

You can also buy concentrated starters online, both liquid and dry.
BONUS: you can use the starter to make homemade sour cream (and mexican crema)

By: esther

esther — Fri, 14 May 2010 08:39:21 +0000

@7: That is not what is meant by buttermilk. #6 describes quite well what buttermilk is. It is not milk with extra butter, it is soured milk.

By: Pat

Pat — Mon, 10 May 2010 21:30:17 +0000

Can buttermilk be achieved by adding extra butter to heavy cream?

By: eva

eva — Wed, 31 Mar 2010 06:01:59 +0000

Where I live buttermilk is as expensive as gold, really. So I will try using your little trick next time.Thanks! By the way in Germany this is called ‘Dickmilch’ (thick milk) Buttermilk is only what’s left of the milk after churning butter and I think it’s totally fat-free, but still very yummy.

By: deb

deb — Mon, 11 Jan 2010 19:49:56 +0000

It actually doesn’t. But whole milk buttermilk is actually best for baking.

By: lseelau

lseelau — Mon, 11 Jan 2010 15:00:42 +0000

I assume this would be made with whole milk? Or does it matter?

By: deb

deb — Wed, 28 Oct 2009 12:25:09 +0000

Yes, apologies. Fixed now.

By: tinarina

tinarina — Tue, 27 Oct 2009 22:09:15 +0000

Yes, it should definitely be one tablespoon for each cup of milk….

By: Aaron

Aaron — Thu, 15 Oct 2009 01:33:57 +0000

I read on other websites that it takes 1 tablespoon of lemon juice/vinegar instead of 1 teaspoon. Argh I’m confused!