Greetings,

I am going broke purchasing cultured buttermilk from the local grocer to use in my baking. I know that you can use some of the culture in fresh milk to create more buttermilk, rather like yoghurt. Can anyone help me with accurate proportions. Guessing at this stage would be economically unsound and very wasteful.

You have my thanks in advance. ~Inion

-- Inion Bourn (inionandaghdha@yahoo.com), May 23, 2001

Answers

You don't need a precise recipe. There might be a slight difference in how long it takes based on how much starter you use, but basically it will grow to fit the amount of milk it has to feed on. I think I used a quarter of a cup per half gallon on milk, but it's been a while ago.

I also forget what temp it works best at, but 'warm' is good enough--same temp range as yogurt.

==>paul

-- paul (p@ledgewood-consulting.com), May 24, 2001.

I did awhile back. I used some bought buttermilk with live cultures, and used 1/4 cup per quart of reconstituted skim milk. But I only kept it going through the 2nd generation. I have read that the starter eventually peters out and you have to go buy somemore buttermilk.

-- Mitzi Giles (Egiles2@prodigy.net), May 24, 2001.

Get a cheap yogurt maker.You can make butter milk in it as well. Or use some old butter milk as starter and keep it in a warm place until you have the desired results.

-- W.A. (wah@tnweb.com), May 25, 2001.

In the book "Goats Produce Too!" by Mary Jane Toth it says............

CULTURING BUTTERMILK

1 quart whole goat milk 2 Tablespoons cultured buttermilk

Warm goat milk to 72 degrees. Stir in 2 tablespoons of cultured buttermilk. Let set at room temperature for 8-12 hours. Regrigerate when as thick as you like it. Save some from the last batch to make the new one.

Use store bought cultured buttermilk for the first batch. You can use this buttermilk in any recipe that calls for buttermilk, such as cakes or pancakes.

I have used this method for years with my goats milk and kept many generations going at various times. I don't know why it would not work with cows milk if that is what you have.

-- diane (gardiacaprines@yahoo.com), May 26, 2001.

that would be REFRIGERATE...............geesh...wish I could key better!!!

-- diane (gardiacaprines@yahoo.com), May 26, 2001.

Hi, Inion, I have been making buttermilk for a year now, and we like it in baking a lot. I simply put about a quart of buttermilk into a gallon jar and strain my warm milk right into it. I stir it up and allow it to set overnight in a warm place, like on a hot water register, or in the oven turned on at the absolutely lowest point the light comes on. A gas oven pilot light would be warm enough. beside a wood stove in the winter would be lovely. Preciseness of temperature hever has been an issue, as it always has turned out fine for me. I also use home-cultured buttermilk in my homemade cheese, for a wonderful flavor!

-- daffodyllady (daffodyllady@yahoo.com), May 29, 2001.

We have been making yogurt and buttermilk here at Fruitful Acres for years, it is very true that storebought starter peters out after 2 or 3 uses and you have to have a fresh batch of starter. I recommend that anyone with problems keeping the milk warm until it turns use a cooler. Add about 3 inches of 110 degree water and set the jar into it. I cover ours with a big bath towel to help hold the heat and then just wait until it turns. Easy, once you get the hang of it. Kathy

-- Kathy Fick (katnjack@yahoo.com), February 18, 2002.

Man you guys are all great, Ive been looking all over the web for a site on how to make buttermilk. My grandfather used to make it all the time and he died before I could ask him how he did it. Thanks you people rock!!

-- Anthony (anauj0101@"takethisout"yahoo.com), April 22, 2002.