How to Make Cultured Buttermilk and Sour Cream

how to make buttermilk

I’m a pretty cultured person…

I might not attend any ballets, operas, or art shows, but my little homestead kitchen is packed full of cultured butter, cultured yogurt, and cultured buttermilk. That counts, right? ;)

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.)

how to make cultured buttermilk

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.

Gently stir the starter culture into the milk (I use a mason jar) and cover it with a towel and rubber band. (Avoid capping it tightly with a lid, as the culture needs room to breathe.)

Allow the milk to culture at room temperature for 12-24 hours. When it is complete, the buttermilk will be thick and have a delicious tangy smell.

Store your finished buttermilk in the fridge (it usually lasts several weeks for me), and use it to create probiotic dips, dressings, and smoothies. Or, use it in your favorite baked goods–like our favorite flaky Buttermilk Biscuits.

how to make cultured buttermilk

How to Make Sour Cream

If you have access to raw cream, making sour cream can be as easy as letting raw cream sit out on the counter and sour.

However, I prefer the flavor of cream that I’ve added a bit of culture too. And it’s just as easy to make as cultured buttermilk!

how to make sour cream

Ingredients for Making Sour Cream:

  • 4 cups heavy cream (I use our raw cream, but pasteurized cream will work too–just avoid UHT cream if you can.)
  • 1 packet direct-set sour cream culture OR 1/8th teaspoon mesophilic starter culture OR 1 cup sour cream with live, active cultures*

Click here to purchase starter cultures (affiliate link)

*If using 1 cup of sour cream as your starter, reduce the amount of heavy cream to 3 cups.

Gently stir the starter culture into your cream. Cover it loosely with a towel and rubber band, and allow it to sit at room temperature for 12-24 hours, or until it is thickened and tangy.

If you like, you can now turn your sour cream into cultured butter! Or just drizzle it (or plop it–depending on the consistency) on your favorite dishes.

If you are using raw cream, your end result might be a bit less thick that the sour cream from the store. But it’s still delicious and definitely usable.

how to make buttermilk and sour cream

How to Make Cultured Buttermilk

Ingredients

  • 4 cups whole milk
  • 1 packet of direct-set buttermilk starter culture
  • OR 1/8th teaspoon mesophilic starter culture
  • OR 1 cup cultured buttermilk* from the store.

Instructions

  1. Mix the starter into the milk.
  2. Cover loosely
  3. Allow to culture for 12-24 hours at room temperature.
  4. Refrigerate.
  5. It should keep for several weeks.
http://www.theprairiehomestead.com/2013/12/how-to-make-cultured-buttermilk-and-sour-cream.html

How to Make Sour Cream

Ingredients

  • 4 cups heavy cream
  • 1 packet direct-set sour cream culture
  • OR 1/8th teaspoon mesophilic starter culture
  • OR 1 cup sour cream with live, active cultures

Instructions

  1. Gently mix the starter culture into the cream.
  2. Cover loosely.
  3. Allow to culture at room temperature for 12-24 hours.
  4. Refrigerate.
  5. It should keep in the refrigerator for several weeks.
http://www.theprairiehomestead.com/2013/12/how-to-make-cultured-buttermilk-and-sour-cream.html

 

 

Comments

  1. Thank you for the great receipes! Can’t wait to try them!
    Have a WONDERFUL MERRY CHRISTMAS!!!
    Mare

  2. Kathy Morgan says:

    Silly question, but what IS “american cheese”? Is it some form of cheddar? And do you know how to make it?

    • Haha-good question! I have no clue–it’s some sort of highly processed cheese, and as far as I know, it can’t be made at home. ;)

      • Even though American cheese is a frankenfood. I grew up on it and like the flavor. I found a wonderful cookbook on Amazon called “The joy of cooking naturally” by Peggy Daeron. On page 19 there is a great American Cheese recipe made from cashews and nutritional yeas and all things healthy. I do not use garlic powder or onion powder. I use the fresh equivalent.

        Here is the recipe. In a high powered blender, place 1 cup of hot water. Add 1/3 cup unflavored gelatin and stir on low until dissolved. Pour 1 1/4 cup boiling water over soaked gelatin in blender and whiz. Cool slightly Add 2 cups raw cashews and liquefy. Then add 1/4 cup nutritional yeast flakes. 1 Tbs. unbleached sea salt or Real salt. 2 tsp onion powder (or 1 Tbs fresh onion) 1/4 tsp garlic powder, (or a clove of fresh garlic) 2 tsp of paprika or 1 pimento or 1/2 large sweet pepper. Liquefy until the consistency of a creamy sauce. Makes a quart. Pour into containers that you can lower into hot water to loosen and let cheese out. before you use it. Out in fridge until it sets up before use. This can even be frozen and thawed at room temperature. It is wonderful for cheese lovers who want to avoid hormones and antibiotics. I often soak the cashews after I measure them the night before and rinse several times for a sweeter cashew and to get preservatives natural to the nuts out of them before I use them.

  3. If you set milk at room temp in a jar for a few days it will culture. The 1st time takes longer then you can use that as a starter to speed the process up if desired.
    The milk needs to be raw of course, but that eliminates the need to buy a starter. :)

  4. Not about buttermilk, but wanted to tell you that in the latest (summer) issue of Living the Country Life, there’s a great article about a couple w/ a small farm who grow lavender and make essential oil and other products from it.

    I’m not sure if it’s for sale on newsstands; I got a free subscription *somewhere* (I don’t remember, I sign up f/ a lot of freebies) In fact, I get two copies, not sure why. I set one aside to read later, then give the other one away or use it under my cat’s feed & water bowls. I’ve had this one f/ a while and just picked it up earlier to take my mind off the Cowboys game. (but they eventually won!)

    Anyway….I just checked and they have a website, but I don’t see the article “Purple Power”. They do have a link f/ a free subscription and if you can’t find the article, then I supposed I could be persuaded to send you my issue, just email me.

    http://www.livingthecountrylife.com/

    Great little magazine, I enjoy it.

  5. Hi -

    I love this idea however we can’t do cow’s milk in our home. Have you ever tried with goat’s milk? We have access to an organic goat farm and could possibly get raw cream. I’m really interested in making the sour cream. Thanks so much for your help.

  6. I’m lactose intolerant and wondered if you can make buttermilk and or sour cream from lactose free products.

    Thank you,
    Jennifer

    • I don’t have any experience with lactose-free products, but my gut says that it probably wouldn’t work b/c they are so processed.

    • The fermentation process converts lactose but I do not know it the process is complete enough to make the result lactose free.

  7. Thank you for this–and the perfect timing!

    Two days ago I discovered that I liked buttermilk. My grandfather used to drink it every morning with breakfast, but every time I tried to drink it (that horrible ultra-pasteurized crap from the store) I thought it was… well… vile.

    But my dairy started carrying fresh, cultured buttermilk and I bought some… and it was amazing!

    ***heads off to the kitchen to see if I can culture my own***

    :)

  8. Louise Armstrong says:

    Can I use fresh goat milk?

  9. Do you heat your raw milk before adding culture? What is your room temperature? Right now mine is in the 60s. Will it still ferment at a lower temp?

    • Sometimes I use it straight from the cow while it’s still warm, but other times I’ve pulled it straight out of the fridge and it still has worked. It will still ferment at a lower temp, just might take a bit longer.

  10. I made a small amount of buttermilk using 1/4 store bought cultured buttermilk and 3/4 cup 2 percent milk. The end result was a consistency a little thicker than yogurt and ever so slightly gelatinous. It smells great but I’m wondering what happened to my texture? Thanks.

  11. Gwen Swanson says:

    Jill,

    I just love your posts and recipes. I just ordered my starters and when they come in I’ll be trying your recipes.

    Thank you!

  12. I have buttermilk (left over from making butter with raw cream) Can i culture that verses using milk? I’d love to be able to find more uses for this buttermilk and culturing it sounds like a great idea….in the past a lot has gone to waste ;-(

    • Hmmm.. it’d be worth a try, although I can’t say I’ve ever tried it before. Another good use for that sort of buttermilk is to use it in baking.

      • Well I have something that is cultured but its not buttermilk lol! I think i will put it on my dog’s food!

  13. would love to try the sour cream but was wondering if you have tried it with half & half instead of heavy cream which would make it less rich…

  14. Hello,
    I tried using the leftover buttermilk from making butter with raw milk to make the cultured buttermilk. It’s been on the counter tightly closed for over 24 hours but hasn’t thickened to coat the jar. Is it bad?

  15. Before I got the recipes to make my own buttermilk and yogurt, I bought my buttermilk and yogurt at the store. I blended them together and it came out a tasty drink. The blended drink is better tasting than either of them taken separately. And, you can make a small amount at one time instead of a large batch. Just a thought.

  16. I noticed you used a marker to write directly onto your mason jar, instead of a sticky label. Does that come off when you handle it or wash it?

  17. I saw the directions on the culture starter website said to heat the milk or cream. Do you have to do that with your method? I’m pretty new to this and would love to try it out .
    Thanks!

  18. I’m trying to figure out if I can culture sour cream and buttermilk next to each other or if they will cross-culture.

  19. Melanie Kennedy says:

    I have a question. I live in a place where buttermilk is not commercially available, but sour cream is, and I see that the same culture (purchased) was used above to make both. Is it possible to make buttermilk with whole milk and a small ammount of cultured sour cream? Buttermilk is a must for my fried green tomatoes and fried chicken, and I can’t live without it!!! lol

  20. Steffanie says:

    I just finished making my buttermilk, it turned out beautifully. Now I’m making sweet cream butter and I immaculated some cream for cultured butter tomorrow. Thank you, I just love your blog!!

    • That’s what I like to hear! ;)

      • Steffanie says:

        Ok I’m working on butter now and I’m having some trouble hoping you can help. Last night I made (tried ;) sweet cream butter and set out some cultured cream for tonight so we can taste the difference. Well neither one of the darn things will go past the whipped cream stage. I’ve used several methods; shook for 1 1/2 hours in a mason jar, used my blender, and at least 1 1/2 hrs tonight with my kitchen aid mixer. What’s wrong, what can I do to fix it?

  21. AuroraDawn says:

    Thanks for the great tutorial! I was wondering, is it possible to use whey (leftover from making Greek yogurt) to culture my sour cream? And if so, what would you suggest the ratio of whey to cream would be?

  22. The links to the starter are for yogurt and Kefir. Which if either is OK to use for buttermilk ans sour cream?

  23. This may be a silly question. Just wondering if it’s okay to use cold cultured buttermilk and add to cold milk? Then leave in a slightly warm oven for 24 hours? Thank you!! Looking forward to trying this!!

    • Yep! I usually just use it cold, and have never had a problem. :)

      • Hi Jill!! It worked!!! I woke up to beautiful buttercream this morning! I’m so excited! Thank you so much for your detailed instructions and your quick response. I can’t wait to make sour cream using your instructions. Love your blog!!

        • YAY Kathy! Way to go!

          • Hi Jill! I immediately used the buttermilk that I made as a starter for a new batch. The new batch thickened nicely but looked almost ‘grainy’ and not as smooth as the first batch. Is that normal? I kept all the conditions the same as the first batch.

  24. Steffanie says:

    So cultured buttermilk and sour cream are the same thing?