I’m a pretty cultured person…
Cultured buttermilk and sour cream are two of the easiest dairy products to make at home, and you just gotta try making them–at least once.
They are the perfect place to start if you are looking to get your feet wet in the world of DIY dairy, and the delicious results are sure to give you a confidence boost.
Both cultured buttermilk and sour cream are pretty similar as far as ingredients and method are concerned. If you can do one, then you can definitely do the other. But just a fair word of warning–you’ll probably never be satisfied with the store-bought versions again once you start making your own.
How to Make Cultured Buttermilk
There are actually two different kinds of buttermilk: cultured buttermilk, and buttermilk that comes as a result of making your own butter (sometimes called “old-fashioned” or “traditional” buttermilk–learn how to make butter here.)
Although you can use both types of buttermilk to make those buttermilk biscuits or pancakes, cultured buttermilk is my favorite because it is thick and creamy and has the most delightful tangy smell.
Cultured buttermilk is an excellent probiotic-base for your dips and salad dressings too.
Ingredients for making Cultured Buttermilk:
- 4 cups whole milk (I always use my raw milk for this, although pasteurized milk will work too. Just avoid ultra-pasteurized milk (UHT) as it will produce inconsistent results)
- 1 packet of direct-set buttermilk starter culture OR 1/8th teaspoon mesophilic starter culture OR 1 cup cultured buttermilk* from the store.
Click here to purchase starter cultures (affiliate link)
*If using 1 cup of cultured buttermilk as your starter, reduce the amount of whole milk to 3 cups.… [Continue Reading]