How to Activate Your New Buttermilk Culture!
Activating The Mesophilic Buttermilk Culture
Pour one cup milk over dried cultures.
Stir well, Cover with either a coffee filter or lid, and ferment at room temperature until it thickens (up to 48 hours).
Once it thickens, or at the end of 48 hours (whichever comes first), place in refrigerator for 6 hours.
It’s ok if it’s still liquid. You know how it goes: take some time off work and it takes a bit to get back to your normal level! For the first 2-3 ferments stick to making small batches. The culture needs time to wake up. Making larger batches too early will overwhelm the bacteria.
Making Regular Batches Of Buttermilk
Mix 1 tablespoon of your last batch of buttermilk for every one cup of milk.
Stir well.
Let ferment at room temperature for 12-24 hours.
Place in refrigerator for six hours.
Don't forget to save a few tablespoons for your next batch!
Remember!
This type of culture can be used over and over again…indefinitely. This means that if you keep this culture alive, you never have to buy buttermilk again. Ever? Ever ever forever.
To keep your culture viable, you must try to make your next batch of buttermilk within 5-7 days. After that time frame, the culture will start to die off and it may not be healthy enough to re-culture. Your culture should be fine if this happens every now and again, but try not to make a habit of it.
Gluten-free Buttermilk Muffins
Fermentation and Seasonal Changes