Recipes Recipe - Famous Recipes - Buttermilk from Scratch

MAKING BUTTERMILK FROM SCRATCH For this, you need fresh raw milk because pasteurization destroys the needed bacteria. Allow a cup of filtered fresh raw milk to sit covered at room temperature until it has clabbered (usually several days). Place 1/4 cup of the clabbered milk in a pint mason jar, add a cup of fresh milk (does not have to be raw at this point), cover, shake to mix, allow to sit at room temperature until clabbered. Repeat this transfer of sub-culturing several more times until the milk dependably clabbers in 24 hours. Taste a small amount to confirm that it is tart, thickened, and has no off flavors. To then make a quart of buttermilk with this culture, add 6 ounces of the buttermilk to a quart jar, fill with fresh milk, cover, shake to mix, allow to sit at room temperature until clabbered. Refrigerate. Recipes Recipes