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: Keep in mind, however, that homemade buttermilk is thin and slightly sweet tasting, nothing like the thick, tangy, bottled buttermilk we buy in stores. If your baking recipe calls for buttermilk, it's wise to use store-bought because the leavening often includes baking soda (an alkaline) to balance the acidity of commercial buttermilk. Showcase your homemade buttermilk in recipes that are not leavened, such as soups, stews, potatoes, salad dressing, or smoothies. It's also delicious to drink when served ice-cold. How to Make Your Own Homemade Buttermilk
The key is to cultured buttermilk is to use pasteurized cream, but not ultra-pasteurized. 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.