Title: How To Make Buttermilk | Food Renegade
Headings: How To Make Buttermilk
How To Make Buttermilk
First, the EASY way.
The Players
The How-To
Please Note:
Next, the (slightly) harder way, which involves making your own buttermilk culture from raw milk.
If you’re looking for a good starter culture for Buttermilk (or any other fermented foods like Kombucha, sourdough, yogurt, etc.), check out the listings on my resources page.

Content: That layer of cultured cream is creme fraiche (European sour cream). Enjoy! Next, the (slightly) harder way, which involves making your own buttermilk culture from raw milk. Allow a cup of filtered fresh raw milk to sit covered at room temperature until it has clabbered (usually several days). Place 1/4 cup of the clabbered milk in a pint mason jar, add a cupof fresh milk (does not have to be raw at this point), cover, shake to mix, allow to sit at room temperature until clabbered. Repeat this transfer of sub-culturing several more times until the milk dependably clabbers in 24 hours. Taste a small amount to confirm that it is tart, thickened, and has no off flavors. It should taste tart not bitter, for instance. To then make a quart of buttermilk with this culture, add 6 ounces of the buttermilk to a quart jar, fill with fresh milk, cover, shake to mix, allow to sit at room temperature until clabbered. Refrigerate.