How To Make Whole Milk Raw Milk Buttermilk
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.”
And, obviously, homemade is much better than the stuff at the store…
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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