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: 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. If you use a fine mesh cheesecloth, you will separate out all the small bits of butter as well. If you want cultured buttermilk and you used raw cream, leave the strained buttermilk on the counter in a sealed mason jar for 1-2 days. It will naturally ferment into cultured buttermilk. If you used pasteurized cream, add buttermilk starter and use as directed. You will end up with about 1 cup of butter and 1 cup of buttermilk.