Cultured Buttermilk Recipe

Cultured Buttermilk Recipe

Did you know that you can make cultured buttermilk with just two ingredients? You will be amazed at the difference it makes in your recipes. 

This tutorial shows you how to make cultured buttermilk, the science behind how buttermilk elevates your recipes, and ways to use buttermilk that might surprise you. Let’s get started!

Why You’ll Love Cultured Buttermilk

If you have dairy animals on your homestead, then you know the importance of efficiently and safely processing raw milk at home. We focus on making homemade dairy products practical to avoid burning out on keeping up with our milk supply.

This comes in the form of making quick and easy dairy products that also extend the shelf life, like Instant Pot yogurt, wholesome raw milk cottage cheese, homemade marinated yogurt cheese, and easy homemade kefir. But, quite possibly the easiest dairy product we make is cultured buttermilk.

This cultured dairy product proves to be indispensable in our kitchen beyond this easy homemade buttermilk ranch dressing recipe. Here’s why you need to add cultured buttermilk to your kitchen, too.

• Easy to Make – As mentioned above, cultured buttermilk is quite possibly the easiest dairy product we make. I requires just two ingredients and two minutes of hands-on time, it couldn’t be easier! 





• Inexpensive – Due to the simple ingredients and minimal equipment, you can save money making your own buttermilk rather than using store-bought buttermilk.





• Preservation – Cultured buttermilk lasts much longer than regular milk, so you can extend the shelf life and get the most out of your milk.





• Improves Health – Culturing buttermilk classifies it as a fermented food, which can improve gut health.





• Improves Recipes – Buttermilk has unique properties that enhance the flavor and texture of many recipes. (Keep reading to learn more about that!)

Cultured Buttermilk vs. Traditional Buttermilk

Buttermilk falls into two main categories: cultured buttermilk and traditional buttermilk. You can use both in many recipes, but they come from different processes. Traditional buttermilk is the liquid left after making this homemade butter recipe, and it has a lighter taste than cultured buttermilk.

However, you can make cultured buttermilk by adding good bacteria to milk, which starts a fermentation process that gives it a unique, tangy and rich flavor profile. 

If you don’t have buttermilk handy, you can substitute Instant Pot yogurt, easy homemade kefir, or even a faux buttermilk in a pinch. Mix a tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit at room temperature for 5 to 10 minutes. 

However, if you have time to make cultured buttermilk, it’s worth the effort because with faux buttermilk, you will be missing out on the health benefits of the live cultures. 

Ingredients Needed

• Cultured Buttermilk – You need to begin with store-bought buttermilk, but then you can use your homemade buttermilk to make continuous batches.





• Whole Milk – Because we have dairy cows, we use raw milk, but pasteurized milk works, too.

Step-by-Step Instructions

Step 1: Pour milk and buttermilk into a clean quart jar.

Step 2: Stir with a clean spoon.

Step 3: Place the lid on top, but do not seal it. Allow the mixture to culture at room temperature for about 24 hours.

Step 4: Seal the lid and store the buttermilk in the refrigerator for up to two weeks.

Storing Cultured Buttermilk

To store extra or prolong the shelf life, pour the buttermilk into ice cube trays, freeze, and then transfer them to a zip-top bag to store in the freezer for about six months.

Furthermore, you can follow this tutorial for freeze drying milk to freeze dry buttermilk so it’s shelf-stable!

Ways to Use Cultured Buttermilk

The lactic acid content in buttermilk is the key component to why buttermilk improves so many recipes. 

The reaction of buttermilk’s acid with the leavening agents in baked goods creates carbon dioxide, resulting in a light and fluffy feel. You can swap buttermilk for the milk in any cake, muffin, sweet bread, pancake, or biscuit recipe, such as…

• Country Whole Wheat Biscuits





• Whole Wheat Scones





• Easy Sourdough Pancakes





• Heavenly Gluten-Free Cinnamon Rolls Recipe





• Parker House Rolls Made With Sourdough





• Rhubarb Breakfast Cake 





• Quick & Easy Cobbler





• Chocolate Potato Cake





• Gluten-Free Pumpkin Bread

As mentioned in our post on cooking tips for organ meats, soaking the meat in buttermilk can help neutralize unpleasant cooking odors. You can also use buttermilk to neutralize the “gamey” flavor in wild game meat. 

Additionally, buttermilk’s acid is a great tenderizer, so soaking tough cuts in buttermilk for 6-8 hours before cooking helps. 

Finally, the bacteria in cultured buttermilk provide a nutritional boost to recipes that are not cooked. Try buttermilk in your favorite green smoothie recipe, homemade buttermilk ranch dressing recipe, or even swap the milk for buttermilk in this homemade ice cream recipe!

FAQs

What’s the difference between buttermilk and cultured buttermilk?

Traditional buttermilk is the liquid left after making this homemade butter recipe, and it has a lighter taste than cultured buttermilk. However, you can make cultured buttermilk by adding good bacteria to milk, which starts a fermentation process that gives it a unique, tangy and rich flavor profile. 

How do I culture my buttermilk?

To make your cultured buttermilk, use buttermilk as your starter culture and mix with regular milk in a clean jar. Then, cap the jar, and let it sit at room temperature for about 24 hours. You can find ingredient measurements, storage instructions, and ways to use buttermilk in this tutorial.

What is a substitute for cultured buttermilk?

If you don’t have buttermilk handy, you can substitute yogurt, kefir, or even a faux buttermilk in a pinch. Mix a tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit at room temperature for 5 to 10 minutes. 

Is cultured buttermilk the same as heavy cream?

No, cultured buttermilk has less fat than heavy cream, but it’s creamy and rich, perfect for adding moisture and tanginess to recipes.

Other Posts You May Enjoy

• Homemade Buttermilk Ranch Dressing Recipe





• Process Raw Milk at Home Safely & Easily!





• Making Homemade Dairy Products Practical





• Easy Instant Pot Yogurt Recipe (Step-by-Step)





• Yogurt Cheese Marinated in Olive Oil: A Mediterranean Treat





• Raw Milk Cottage Cheese (Easy Step-by-Step Tutorial)





• How to Make Kefir

Did you try this cultured buttermilk recipe? If so, please leave a star ⭐️ rating and your comments in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!

   

Print

Cultured Buttermilk

Did you know that you can make cultured buttermilk with just two ingredients? You will be amazed at the difference it makes in your recipes.

Course Ingredient

Cuisine American

Prep Time 1 minute minute

Culturing Time 1 day day

Total Time 1 day day 1 minute minute

Servings 4 Servings

Calories 151kcal

Author Carolyn Thomas

Cost Varies

Equipment

• Quart Jar w/Lid
• Spoon

Ingredients

• 1/4 Cup Buttermilk
• 1 Quart Whole Milk

Instructions

• Pour milk and buttermilk into a clean quart jar.
• Stir with a clean spoon.
• Place the lid on top, but do not seal it.
• Allow the mixture to culture at room temperature for about 24 hours.
• Seal the lid and store the buttermilk in the refrigerator for up to two weeks.

Notes

Storing Cultured Buttermilk:

To store extra or prolong the shelf life, pour the buttermilk into ice cube trays, freeze, and then transfer them to a zip-top bag to store in the freezer for about six months. Furthermore, you can follow this tutorial for freeze drying milk to freeze dry buttermilk so it’s shelf-stable!

Ways to Use Cultured Buttermilk:

The lactic acid content in buttermilk is the key component to why buttermilk improves so many recipes. 

The reaction of buttermilk’s acid with the leavening agents in baked goods creates carbon dioxide, resulting in a light and fluffy feel. You can swap buttermilk for the milk in any cake, muffin, sweet bread, pancake, or biscuit recipe, such as…

• Country Whole Wheat Biscuits


• Whole Wheat Scones


• Easy Sourdough Pancakes


• Heavenly Gluten-Free Cinnamon Rolls Recipe


• Parker House Rolls Made With Sourdough


• Rhubarb Breakfast Cake 


• Quick & Easy Cobbler


• Chocolate Potato Cake


• Gluten-Free Pumpkin Bread

 

As mentioned in our post on cooking tips for organ meats, soaking the meat in buttermilk can help neutralize unpleasant cooking odors. You can also use buttermilk to neutralize the “gamey” flavor in wild game meat. 

Additionally, buttermilk’s acid is a great tenderizer, so soaking tough cuts in buttermilk for 6-8 hours before cooking helps. 

Finally, the bacteria in cultured buttermilk provide a nutritional boost to recipes that are not cooked. Try buttermilk in your favorite green smoothie recipe, ranch salad dressing, or even swap the milk for buttermilk in this homemade ice cream recipe!

Nutrition

Calories: 151kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 106mg | Potassium: 375mg | Sugar: 12g | Vitamin A: 408IU | Calcium: 308mg | Iron: 0.01mg

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