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.”
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.
LET ME KNOW IF YOU HAVE ANY QUESTIONS, OR IF YOU HAVE SOMETHING TO SHARE, PLEASE COMMENT BELOW.
- Read about an embarrassing situation that I shared (only because I thought it might help someone – the things I do for you people!), and also scroll down at that link to get info on GAPS recommended probiotics, which I highly recommend to build up your immune system! (Read why it’s a much better option than getting a nasty flu shot this fall, in my humble opinion anyway… good thing I’m not very opinionated huh? Yah, right.)
- Guinness Beer Recipes for those that go ga ga over Guinness like Kent does (he’s going to hate that sentence…), and also for those like me that just love it in recipes.