Guest Blogger Lisa: Homemade Buttermilk
I love to make anything and everything homemade if I can! So when it comes to the kitchen, homemade is definitely a priority! I just love to ‘create’ my own buttermilk! This makes SUPERB pancakes, salad dressings, biscuits and so much more! This is so easily done.
I grab a quart of organic, raw buttermilk from my local Natural Foods Co-Op (you can use regular store buttermilk too!). I pur 2 cups in one of my (very clean) half gallon glass milk jugs and fill the rest of the way up with raw goat’s milk. I set this out on the kitchen counter for 12 hours. Voila!
Use clean containers, and fresh buttermilk and milk to start. It should smell ‘buttermilk-ish’ not ‘bad’. I’ve yet to have a bad batch. I use a good amount of buttermilk and if you always keep it FRESH, and keep 2 cups to make a new batch…you’ve got your own homemade buttermilk! If you don’t use so much buttermilk, just cut this recipe in half.
Enjoy,
Lisa
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Lisa is blessed to be a Wife to Marc, a Mama to 4 blessings, and a Keeper at Home! They live a God centered, family centered, homesteading lifestyle of learning in the mountains of the Northwest. They operate their family run business Homestead Originals where they specialize in handcrafted candles, soap, and gifts for the Homestead. She is also the author of the Homestead Simplicity E-book series that focuses on Encouragement for the Homekeeper, Simple Family Living, Natural Cleaners, and Making Everything from Scratch! Come on by and visit Lisa’s Blog for great ideas, tips, freebies and contests too! To contact Lisa, email Lisa@HomesteadOriginals.com
So can this be done with pasteurized milk instead of raw? Sadly, raw milk is hard to come by around here (and insanely expensive if we do find it – $8-10 per gallon). I’d love to do this if it can be done with store bought milk though.
I haven’t done it–but that is only b/c we have a little herd of dairy goats! I did buy my original raw buttermilk at our community co-op, (what a blessing that place is!) and I just always hold back 2 cups to make a new batch–much like a ’starter’.
I’ve personally not tried it this way–but, I have heard and read of plenty of folks using store bought ‘cultured’ buttermilk (has to be ‘cultured’) and regular store bought milk (pasteurized), yes.
Lisa