Title: How to Make REAL Buttermilk (4 Easy Methods) | Healthy Home Economist
Headings: How to Make REAL Buttermilk (4 Easy Methods)
How to Make REAL Buttermilk (4 Easy Methods)
Traditional Cultured Buttermilk
Grassfed Buttermilk?
The Many Ways to Make Homemade Cultured Buttermilk
How to Make Buttermilk from Cream
The Easiest Way to Make Buttermilk
Benefits of Real Cultured Buttermilk
Real Buttermilk is Low Carb, Fake Buttermilk is High Carb
How to Use Buttermilk
Homemade Traditional Buttermilk (Low Carb, Probiotic Rich)
Servings 1 cup
Ingredients
Equipment
Instructions
Recipe Notes
Nutrition Facts
% Daily Value*
Sarah Pope MGA

Content: However, if all you have is pasteurized cream, you can still make it (do not use ultra-pasteurized or UHT cream). This type of cream is void of any probiotics or enzymes due to high heat processing. Hence, uncultured butter and buttermilk are the results when you churn it. However, you can then add buttermilk starter culture and ferment this uncultured buttermilk into cultured buttermilk. Yet a third way to make cultured buttermilk is to make homemade cultured cream before churning it into cultured butter and buttermilk. The Easiest Way to Make Buttermilk
A final way to make homemade buttermilk is to simply buy a quart from a local raw dairy farm. It is usually quite inexpensive too since it is the by-product of making butter. Leave this raw, uncultured buttermilk on the counter for 1-2 days before refrigerating. This will allow it to naturally sour into cultured form. Now you know that true buttermilk is the thin liquid leftover from churning cream into butter.