Title: How to Make REAL Buttermilk (4 Easy Methods) | Healthy Home Economist
Headings: How to Make REAL Buttermilk (4 Easy Methods)
How to Make REAL Buttermilk (4 Easy Methods)
Traditional Cultured Buttermilk
Grassfed Buttermilk?
The Many Ways to Make Homemade Cultured Buttermilk
How to Make Buttermilk from Cream
The Easiest Way to Make Buttermilk
Benefits of Real Cultured Buttermilk
Real Buttermilk is Low Carb, Fake Buttermilk is High Carb
How to Use Buttermilk
Homemade Traditional Buttermilk (Low Carb, Probiotic Rich)
Servings 1 cup
Ingredients
Equipment
Instructions
Recipe Notes
Nutrition Facts
% Daily Value*
Sarah Pope MGA

Content: How to Use Buttermilk
It is important to note that buttermilk should be cultured in order for it to be acidic enough (from the beneficial lactic acid bacteria) to be used for soaking flour for pancakes, soaked waffles, soaked bread and so forth. As mentioned earlier, cultured buttermilk is also an important ingredient for making homemade quark, a German-style dairy food similar in texture to Greek yogurt. Buttermilk also should be cultured when used as a natural remedy for indigestion or sour stomach. Homemade Traditional Buttermilk (Low Carb, Probiotic Rich)
Easy blender method for making buttermilk out of heavy whipping cream. One pint of cream produces a half pound of butter and one cup of plain or cultured buttermilk. Prep Time 5 minutes
Servings 1 cup
Calories 50 kcal
Author Sarah Pope MGA
Ingredients
1 pint heavy whipping cream preferably raw and grass-fed
1 buttermilk starter not needed if using raw cream
Equipment
1 blender or food processor
Instructions
Pour cream into the blender or food processor. Secure the lid firmly. Turn on low and let the cream churn for 5-10 minutes. If your cream is very fresh and cold, it will take longer to whip into butter. Once you can see the separation of butter from buttermilk is complete, turn off the blender and carefully pour the buttermilk into a bowl.