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Content: Old-Fashioned or traditional buttermilk — this is the kind resulting from making butter. ( Here’s how to make your own butter. Although you can use both types of buttermilk to make those buttermilk biscuits or pancakes, cultured buttermilk is my favorite because it is thick and creamy and has the most delightful tangy smell. Cultured buttermilk is also an excellent probiotic-base for your dips and salad dressings. How to Make Buttermilk (Cultured Version)
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4 cups whole milk (see note below)
ONE of the following: 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.