Homemade Buttermilk Recipe

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Ingredients:

Serving

1 cup cultured buttermilk
4 cups milk

Directions:

Bring milk to almost scalding, then LET COOL to body temperature [Milk is scalded by heating it to 180-185°F (82°C).].
Add buttermilk.
Mix well. Transfer to a sterile container, like glass or a thermos.
Cover and keep warm overnight. The inside of a foam cooler is ideal.
The starter has inoculated the milk, and this will incubate the culture, thickening into real buttermilk.
Recipe may be doubled for quarts or gallons with a 1 to 4 ratio of buttermilk to milk.
If the buttermilk is very old, however, the lactic acid bacteria may have lost their ability to produce acid rapidly. About once a week, a fresh batch of buttermilk may be made from an older batch. Take great care to prevent contamination during the reinoculation process. Cultures may be carried successfully through many inoculations if care is taken. However, it is best to start with new buttermilk from the store after five or six inoculations.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	107.8 Kcal (451 kJ)
Calories from fat	5.51 Kcal
		% Daily Value*
Total Fat	0.61g	1%
Cholesterol	7.35mg	2%
Sodium	167.21mg	7%
Potassium	474.69mg	10%
Total Carbs	15.31g	5%
Sugars	15.31g	61%
Protein	9.19g	18%
Vitamin C	0.6mg	1%
Calcium	370mg	37%

Amount Per 100 g
Calories	35.2 Kcal (147 kJ)
Calories from fat	1.8 Kcal
		% Daily Value*
Total Fat	0.2g	1%
Cholesterol	2.4mg	2%
Sodium	54.6mg	7%
Potassium	155mg	10%
Total Carbs	5g	5%
Sugars	5g	61%
Protein	3g	18%
Vitamin C	0.2mg	1%
Calcium	120.8mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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