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: Easy! Please Note: 1) Quantities don’t matter as much as proportion. Stick to the 1 to 3 ratio, and your buttermilk will always turn out well (as long as your starting culture is alive) whether you’re making 1 cup, 4 cups, or a gallon. 2) If you use raw or non-homogenized milk, your cream is likely to separate and culture on its own as well. 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.