How to make an endless supply of buttermilk - The Easy Way

Today, I am going to show you how to make an endless supply of buttermilk. It's so easy!!!

In this video we used a buttermilk starter culture from the cheese making company. If you want information you can find it here:

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Eric

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[chefchemi]

Buttermilk is hard to find here in Spain but thanks to this video I have got my third successful batch of buttermilk from just one store bought pack.
This method really works!
Thanks a lot!

[AuntamedWolf]

So basically for butter milk use milk, for Sour cream use whipping cream. Awesome, thank you!

[jeansmith]

Glad to have come across this video as I love buttermilk. Didn't know you could easily make it at home. When I was small and living on a farm, we used to
make buttermilk and butter by churning fresh milk. We had buttermilk and butter in about 45 minutes to an hour, but it took a lot of work.

[ricardogutierrez]

Hello Eric, great video! I've been using similar process to make Mexican cream also known as Crème fraîche. Mix 55 ml. cultured buttermilk and 800 ml. whole milk. Place it in a dark room for at least 24 hours. Then transfer to refrigerator for another 24 hours. After 48 hours, mix and serve. Mexican Cream!

[omaimaali]

I have been doing that for years now, and I also do it with kefir using the kefir culture that I purchased from New England cheese company, and I have an endless supply of Kefir too :)

[josephmarciano]

Eric. Outstanding as always! Your positive energy and your generous sharing of your knowledge and experience is much appreciated.

[lin]

This is awesome! Thankyou for posting this! I have dabbled in cheese making and have ordered from New England Cheese…and have always been happy with their products and services…love this idea!

[markrobinson]

Made the buttermilk and it is absolutely fantastic, thank you very much! Tried 2% and now have whole milk cultured in the fridge will taste test this afternoon. I also have sour cream finishing this afternoon, again thanks.

[Getouttahere]

Now this is the best advice I've had in a long time.
Thanks 👍👍

[antonianillan]

I've come across lots of articles and videos, but hands down your video and your answers on the comment section, are the BEST. It really clear my confusions about the 'traditional' buttermilk, cultured buttermilk, yoghurt, kefir, and anything in between 😁. And how you make it look so easy to make it at home, big thank you. Subscribe!

[mellio]

wonderful!!! Thank you this is exactly what I was looking for is how to make real cultured buttermilk. I can’t wait to try it it looks delicious

[terrybrown]

First time to your sight. Absolutely, not the last. You have a Fan!
Outstanding Informative Video!!!
Truly your knowledge,
experience & facts are extraordinaire.

Thank you again for this enlightening clip ~ Who Knew!

[FAZNI]

Eric, my brother, you never disappoint. I will be making this from now on.

[michaeldoyle]

Another useful video, thanks. When I went to the website to buy the starter, I found Creme Fraiche starter. Can't wait to try it.

[janemaku]

I am learning a lot from you, thank you you are the best! 😃

[ChileExpatFamily]

This is a great video and I thank you for the information. We can not get butter milk here in Chile. We have been able to find cheese cultures here at the local animal supply store of all places. So we are now making sour cream here which is great since we can not get sour cream (the real thing) here in Chile. Thanks for the help. Jim

[ricklong]

Thank you.. i watched 5 ot 6 pods on buttermilk. This was the best by far. ❤ thanks Rick

[johnathancorgan]

Always enjoy when you branch out to other fermented foods--thanks for the videos.

[carpenterxl]

Just what I was looking for. Thanks 2 Guys

[docdetroit]

You keep it basic and simple thanks so much