Serves 2
600 min
DIY Cultured Buttermilk
Recipe GLPR24cd6482d46fcd
Create your own tangy, probiotic-rich cultured buttermilk at home using just two simple ingredients. This traditional fermented dairy product develops its characteristic sour flavor and thick texture over several hours at room temperature, perfect for baking, cooking, or drinking straight. Store-bought buttermilk or activated dried starter cultures work equally well as the leavening agent.
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Ingredients
2 tablespoons store-bought buttermilk or activated dried buttermilk starter culture
2 cups whole, 2%, or skim milk
Directions
Pour the milk into a clean glass jar or container. You may gently warm the milk to room temperature (around 70°F) if it comes directly from the refrigerator, as this helps activate the fermentation process more efficiently, though room-temperature milk works fine as well.
Add the buttermilk culture (store-bought buttermilk or activated dried starter) to the milk. If using dried starter, follow the packet instructions for proper activation beforehand.
Stir the mixture gently with a clean spoon until the culture is evenly distributed throughout the milk.
Cover the jar loosely with a lid or cloth (do not seal tightly, as fermentation produces gases). Leave the jar at room temperature (ideally between 68–75°F) away from direct sunlight.
Allow the buttermilk to ferment for 8–12 hours, or until it reaches your desired thickness and tanginess. The longer it sits, the thicker and more sour it becomes. Taste after 8 hours and continue fermenting if a stronger flavor is preferred.
Once fermented to your liking, stir the cultured buttermilk and transfer to the refrigerator. It will continue to thicken slightly as it chills and will keep for up to 2 weeks when properly sealed.
