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Content: 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. I think it has a better tang to it. Use your tangy homemade buttermilk to create probiotic dips, dressings, and smoothies. Or, use it in your favorite baked goods–like my favorite flaky Buttermilk Biscuits. If your buttermilk doesn’t thicken within 12-24 hours, it may be due to one of the following factors: The starter culture was dead or inactive
It needs to culture a bit longer
Your kitchen is abnormally cold
If you accidentally culture your buttermilk too long, that’s OK.