Getting Started

1. Start by pouring one cup of fresh, whole milk over the dried cultures in a clean glass jar. Ensure that the jar is sterilized to provide the ideal environment for the cultures to thrive and ferment the milk effectively.

2. Stir the mixture thoroughly to ensure proper inoculation. Once mixed, cover the container with either a coffee filter to allow airflow or a lid for a more airtight seal. Let the mixture ferment at room temperature.

3. 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. Be sure not to forget to re-culture the buttermilk every five to seven days without fail to ensure the bacteria remain happy. Extending this period will cause the bacteria to die off and may not be viable for your next batch of buttermilk resulting in a weak set.

Making Regular Batches Of Buttermilk

Mix 1 tablespoon of your last batch of buttermilk into every one cup of milk. Ensure thorough stirring to fully inoculate the milk.

Let the mixture ferment at room temperature for a period ranging between 12 to 24 hours. This timeframe allows the cultures to develop and the fermentation process to progress, resulting in a tangy and flavorful buttermilk.

Once the buttermilk has set, gently transfer the container to the refrigerator and allow it to chill for a minimum of six hours before serving. This cooling period will help enhance the flavors and texture of the buttermilk.

Don't forget to save a few tablespoons for your next batch!

Super Helpful Links

Gluten-free Buttermilk Muffins

Fermentation and Seasonal Changes

Over-fermented Ferments: What do I Do with These!?

The Problem with Ferments

Types of Fermentation