Buttermilk-how To Make It

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Why make buttermilk?

I use it in many recipes that call for soaking grains (more about that below). In these same recipes you could also use Kefir or yogurt, but I found this to be the easiest and the most economical. Also, for those times that I’m not baking as much, it keeps for a longer time in my frig (for months). Nourishing Traditions says, “This is the easiest of all the cultured milks.”

***Read the Basics of Buttermilk from Sarah.

WHOLE-MILK / RAW MILK BUTTERMILK

1 quart whole milk, raw milk is best…NEVER USE ULTRAPASTEURIZED!
1/2 c. starter from a previous batch – or for a new starter visit my resources page.

I put this is the same 1/2 gallon ball jars we keep our raw milk in, cover, shake it up good and set it on the counter 12-24 hours – depends on room temps, etc. You can tell by the sour smell when it’s ready – it’s not an unpleasant sour smell though. NT says it is done when the milk thickens and it curdles slightly. Store it in the refrigerator. THAT’S IT!

Now you’ve got a good “acid medium” to use in recipes that you start by soaking the night before – this breaks down the phytic acid in the grains in your recipe, so they’re much more nutritious and easier to digest. I use this in my pancakes, in my homemade bread, etc.

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