Cultured Buttermilk
Preserved cooking illustration

Cultured Buttermilk

Cultured Buttermilk

Cultured Buttermilk

Traditionally cultured buttermilk is actually the byproduct of cultured cream being churned into cultured butter, however you can easily make a quart of cultured buttermilk using whole or partly skimmed milk. Perfect for brining your fried chicken, making pancakes, dressings, and more!

INGREDIENTS 1 qt of whole or partly skimmed milk

1 heirloom buttermilk starter or 1/4 cup previously cultured buttermilk

Pour milk into a glass jar and add the culture. Mix thoroughly. Cover the jar with a loose lid, or muslin cloth secured with a rubber band. Culture in a warm spot, about 70-77°F, for 12-18 hours. Check every few hours to see if culturing is finished by tilting the jar gently. Once the buttermilk has set, cover it with a tight lid and refrigerate it for at least 6 hours. After 6 hours, your cultured buttermilk is ready to enjoy. Be sure to save 1/4 cup of buttermilk to make your next batch!

*If this is your first batch using the heirloom buttermilk starter, it may take longer to activate the culture

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.