Title: How to Make Your Own Buttermilk | Southern Living
Headings: How to Make Your Own Buttermilk
How to Make Your Own Buttermilk
How to Make Your Own Homemade Buttermilk
Buttermilk Recipe Ingredients
Homemade Buttermilk and Cultured Butter Recipe Instructions
Buttermilk Recipes

Content: The extra heat required for ultra-pasteurization, albeit brief, kills off the good cultures required to create buttermilk and tasty butter. Most cream from large producers is ultra-pasteurized to increase its shelf-life and tolerance for shipping. Pasteurized cream tends to come from smaller, regional or local dairies. Buttermilk Recipe Ingredients
4 cups very fresh heavy cream (not ultra-pasteurized)
1 cup plain yogurt with live cultures or cultured all-natural sour cream (or buttermilk from a previous batch)
1/2 teaspoon kosher salt, or to taste (optional)
4 cups very fresh heavy cream (not ultra-pasteurized)
1 cup plain yogurt with live cultures or cultured all-natural sour cream (or buttermilk from a previous batch)
1/2 teaspoon kosher salt, or to taste (optional)
Homemade Buttermilk and Cultured Butter Recipe Instructions
Ready to make your own buttermilk? This homemade buttermilk recipe makes 1 pint buttermilk and 8 ounces butter
Heat cream in a large saucepan over low heat until it reaches 70 degrees. Pour into large bowl and stir in yogurt. Cover tightly with plastic wrap and let sit at room temperature (ideally 72 degrees) for 24 hours. The mixture will thicken slightly and resemble pancake batter. The ambient temperature of the room is critical. Too warm and the milk goes bad.