I wanted to have cultured buttermilk for baking and soaking my freshly ground grains in (ala Sally Fallonâ€™s book). I made some yesterday and today it is thick and wonderful and I canâ€™t wait to use it.
This is how I did it: I first purchased some buttermilk cultures from Leeners: http://leeners.com/cheesesupply.html#buttermilk Then I followed the directions! I doubled the recipe and heated 2 qts. of my own raw goats milk up to 72 degrees, added 2 packets of culture and poured it into a 2 qt. canning jar, covered with a lid and left it on the counter. This morning I have buttermilk!
To make more buttermilk I will take about Â½ cup of my cultured buttermilk and put it in another 2qt. jar. Then I will fill up the jar with 72 degree warmed up raw goats milk and let is sit on the counter as I did before until it turns into nice thick buttermilk!
I know you can also do this with store bought buttermilk, however some store bought buttermilk is not cultured, so I wanted to make sure I started with the real thing!