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Content: 1 packet of direct-set buttermilk starter culture (where to buy buttermilk culture)
OR 1/8th teaspoon mesophilic starter culture (where to buy mesophilic culture)
OR 1 cup cultured buttermilk from the store*
*If using 1 cup of cultured buttermilk as your starter, reduce the amount of whole milk to 3 cups. Gently stir the starter culture into the milk (I use a mason jar) and cover it with a towel and rubber band. Avoid capping it tightly with a lid, as the culture needs room to breathe. Allow the milk to culture at room temperature for 12-24 hours. When it is complete, the buttermilk will be thick and have a delicious tangy smell. Store your finished buttermilk in the fridge (it usually lasts at least several weeks for me). Homemade Buttermilk Notes: I always use my raw milk when making homemade buttermilk, although pasteurized milk will work too. Just avoid ultra-pasteurized milk (UHT) as it will produce inconsistent results. Although it’s handy to buy the powdered buttermilk culture and store it in your fridge, I prefer using existing cultured buttermilk to make my fresh batches.