Buttermilk – Traditional cultured milk drink

Welcome to a peek into the homestead kitchen of Melissa K. Norris, where traditional methods meet modern-day resourcefulness. Today, we will learn how to make old-fashioned cultured buttermilk, an essential staple not only for its delightful tang in baking but also for its remarkable role in preserving milk and boosting our gut health with probiotics. This simple yet transformative process will yield a buttermilk you can use as a starter for homemade cheeses, and enhance your baking with its tenderizing magic.

Ingredients:

- 2 cups of milk (preferably whole, local, organic, grass-fed, and non-homogenized)

- 2 tablespoons of cultured buttermilk with live active cultures (or a powdered culture starter)

Equipment:

- 1 pint-sized mason jar (quart-sized if you prefer a larger batch)

- A breathable lid or clean cloth

- A stirrer (spoon)

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Prep Time: 5 minutes

Cook Time: 8 to 24 hours at room temperature, plus 6 to 8 hours refrigeration

Total Time: Approximately 15 to 32 hours

Servings: Approximately 2 cups

Instructions:

1. Fill a pint-sized mason jar with 2 cups of milk.

2. Add 2 tablespoons of live cultured buttermilk for every cup of milk you have in your jar. If you're starting out fresh, you may use a powdered culture starter according to its instructions.

3. Stir the buttermilk culture into the milk until thoroughly combined.

4. Cover the jar with a breathable lid. This could be a cloth secured with a band or a lid that allows air to pass through but prevents contamination. Secure it loosely to enable the mixture to breathe.

5. Let the jar sit at room temperature, out of direct sunlight and away from other cultures (like sourdough starters or kombucha) to prevent cross-contamination. Leave it undisturbed for 8 to 24 hours. The culturing process can vary, shorter times yield milder flavors, while a full 24 hours gives you a tangier taste.

6. After the resting period, you'll notice the milk has thickened and may see little bubbles forming, indicating fermentation is happening.

7. Transfer the jar to the fridge and let it chill for another 6 to 8 hours. This cooling phase stops the culturing process.

8. The cultured buttermilk is now ready to be used in your cooking and baking. Remember to always reserve a bit of this batch to inoculate the next one.

9. Enjoy your homemade buttermilk in pancakes, biscuits, dressings, or as a starter for making cheeses. Stored in the fridge, the buttermilk should stay fresh for 2 to 3 weeks.

Cooking Tips:

- You can adjust the thickness and tanginess of your cultured buttermilk by playing with the fermentation time at room temperature. Longer hours result in a thicker and tangier product.

- Store your buttermilk away from other ferments to avoid any cross-contamination of cultures.

This Homestead Cultured Buttermilk Recipe is a gift from the kitchen of Melissa K. Norris. For more insights into traditional homemaking skills, visit her YouTube channel https://www.youtube.com/@MelissaKNorris

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Buttermilk – Traditional cultured milk drink