HOW TO MAKE BUTTERMILK

Healthy Homemade Buttermilk. 💕
You can never have too much buttermilk so why not make your own, it only uses two ingredients and it's good for you too.

It's a probiotic drink that is super delicious

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You Will Need

1 litre / 2 pints of Full Cream Milk
1/4 of a cup /60ml of Buttermilk

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[hortman-jngi]

I was raised eating buttermilk and cornbread with a slice of raw Vidalia onion and salt and black pepper and pepper vinegar. I still eat it several times a week. Sometimes I make cracklin cornbread. I have even made buttermilk out of fresh goat milk using this method.

[SVal-tivb]

From Québec, Canada. Thank you very much, I tried you tip and it really is fantastic. It will make me save a bundle

[oldguy]

I live in a place where buttermilk is not available, but cultured sour cream is. From my research, the bacteria used to make sour cream are the same as those used to make cultured buttermilk, so I used 100ml of sour cream (it needs to have live cultures) to 1 L of whole fat, non-UHT milk and let it sit at room temp for 18 hours with the jar covered with cheesecloth, then capped and refrigerated. It tastes exactly like cultured buttermilk to me, and works in my biscuit (American style, not cookies), bread and other recipes calling for buttermilk. I was most pleasantly surprised, and now I can make buttermilk whenever I need it. I thought this might be helpful for those of you who are not able to purchase buttermilk at the store. :)
Edit: I've used as little as 50ml of sour cream and this still works, though you might have to let it sit for a couple of more hours depending on temperature.

[isabelladavis]

Thanks so much Steve great recipe and much information for our health...stay blessed

[LatteBrown]

It's good to know that once made this buttermilk can be frozen. Making my own buttermilk will save me money on cost (buttermilk is not cheap) and having to throw out old buttermilk. Thanks!

[Bubbasawyer]

I drink buttermilk it's my favorite. Just discovered Bulgarian buttermilk which I think is better than regular buttermilk

[kkakacek]

I'm happy to see this method. Whenever I've substituted milk with lemon or vinegar, the results haven't been satisfactory.

[MichalM]

I've learnt a lot from you Steve - your videos are very engaging and informative. I appreciate your dedication to this channel. You put so much effort into these videos, and you try to help people to learn something new about cooking! Also, do you have a bread and butter pudding recipe?

[toniomalley]

Just used this for scones delish great as usual guys many thanks

[kathleenwassum]

Thanks Steve! I’m Always out of buttermilk or it’s spoiled in my Fridge! And I didn’t know that you could freeze it! I’m now a new subscriber!❤😊

[pimpernell]

Many here in the Netherlands love buttermilk too and I so recognize your reaction when you tasted your fresh batch. A glass of buttermilk, there's nothing like it. Or maybe a good yogurt?

A few days ago I made a batch of something resembling a thick yogurt using grocery store Skyr and full fat lactose free milk at room temp. I saw a (Dutch) video where the guy said Skyr was also mesophillic? First time doing something like this. After 1, 5 day (I actually forgot to check in half a day ) it was all separated. I let it drip a few hours in a pillow casing and it turned out lovely. Almost resembling a thick quark. In the fridge it became even denser. Do you know anything about this or making Skyr? I'd love it if you did a video on that! Greets from Holland

(Edit: There is a authentic video on Skyr on YouTube, from the "inventor", but we don't see the rennet part. It confused me.)

[royalnima]

Thanks for the recipe. Can full cream milk and yoghurt culture be used for butter milk after pasteurization? Thanks

[sallykalya]

Hi What percentage is full cream milk?3pct?

[steviebboy]

Hi there, hey did you get that idea from me about making it as I did say you should make your own. It is nice added to thickened cream and when you put it in the fridge its so firm a spoon holds in place, tastes like double cream. Kefir is another thing you should try that stuff recultures for ever if you look after it.

[juliebaker]

You can't get pasteurized milk that hasn't been homogenized in America, at least not around here. My favorite way to use buttermilk, especially in summer, is to freeze it like ice-cream. You are kind of stuck if you're diabetic and love ice-cream, but frozen buttermilk is an all natural lower carb option. And for someone who loves buttermilk, it is a refreshing and delicious treat.

[taurusnbr]

I was looking for a good recipe that would yield a product similar to that thick creamy one sold at the markets. I see this one is nice and thick, I wonder what results it would give if attempted it with heavy cream instead of milk. Also, if made with milk, would it be ok if I added about 1/4 cup of heavy cream to thicken it?

[jesidillon]

Great vid.
How could I make it from scratch? I'm in an irish diaspora trying to make soda bread and BM is not sole comercially/in stores anymore.
Need true BM as baking soda activates with its acidity.
Or maybe try leftover yogurt whey?
Thanks and keep em comin

[chrisreed]

I have always loved buttermilk. I was raised as a kid to have a cup as a treat with salt and pepper on top! Now I drink maybe a quart a day. I’m buying two a day. So you are saying the cultures are in all buttermilk and I can save a little from each bottle and add to milk and so as the video says leave for 36 hours and I’ll have buttermilk? So the existing buttermilk acts as a starter for a new batch?? Wow! Thanks!

[BigD-jcrj]

Thanks Steve! I definitely need to try this out. Would you recommend using a stick/immersion blender to get the lumps out?

[luandyelam]

Can I use either pasteurize/uht full cream milk for this recipe?