Buttermilk keeps well, but is expensive to buy. Make your own buttermilk, and reserve some to make a new batch. Halve or double recipe for your needs. Prep time includes cooling.
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- 1Bring milk to almost scalding, then LET COOL to body temperature [Milk is scalded by heating it to 180-185°F (82°C).].
- 2Add buttermilk.
- 3Mix well. Transfer to a sterile container, like glass or a thermos.
- 4Cover and keep warm overnight. The inside of a foam cooler is ideal.
- 5The starter has inoculated the milk, and this will incubate the culture, thickening into real buttermilk.
- 6Recipe may be doubled for quarts or gallons with a 1 to 4 ratio of buttermilk to milk.
- 7If the buttermilk is very old, however, the lactic acid bacteria may have lost their ability to produce acid rapidly. About once a week, a fresh batch of buttermilk may be made from an older batch. Take great care to prevent contamination during the reinoculation process. Cultures may be carried successfully through many inoculations if care is taken. However, it is best to start with new buttermilk from the store after five or six inoculations.
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Nutritional Facts for Homemade Buttermilk
Serving Size: 1 (269 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 166.1
- Calories from Fat 82
- Total Fat 9.1 g
- Saturated Fat 5.7 g
- Cholesterol 35.1 mg
- Sodium 145.8 mg
- Total Carbohydrate 12.5 g
- Dietary Fiber 0.0 g
- Sugars 1.2 g
- Protein 8.8 g