A ton of people do not seem to realize that buttermilk is kinda like a yogurt cheese. Its just milk with a specific culture added and then left to ferment for a little bit. When I use a bunch i just add milk to what ever is left in the container and leave it out for about 8 hrs as she said. When time is up it will have thickened and smell just like the buttermilk shoud. then its back in the fridge and you never need to buy it again.
Good Morning Anja..... I would like to know when making buttermilk with "organic whole milk", do I need to let it get room temperature first or can I start with it cold? I love your videos by the way and decided to try your sour dough starter with buttermilk. I have never done it that way before and I've only used water. I started it yesterday and it was bubbly this morning. Thank you for your valuable information and years of passed down recipes, they are a wonderful blessing!!
@@skmcpheron You can add the buttermilk or cultures to cold milk. It will sit out long enough. I am so happy you're well on your way with your sourdough starter 💛 ~ Anja
I have been making my own cultured buttermilk now for 6 months. My grandmother did this also. I prefer homemade !! When I was young the buttermilk was made from whole milk so I do also. I also use the milk after I drain off my homemade butter with the whole milk. I add pieces of butter. When I make bread with the buttermilk , the bread is richer
This is great to know I can make more buttermilk from store bought buttermilk and whole milk. I just bought a buttermilk culture. I guess the upside to this is it doesn't have any additives like my store bought buttermilk.
Hello again. I have a question. I have been using my Organic Powdered whole milk and it looks smells great and setting up nicely for my cultured buttermilk. Do you think this is OK? Seems working so far in baking. I just don't want to make us sick :/. I also started all with a powered buttermilk culture I purchased. I'm making a simple Irish Soda Bread now and so far it looks awesome in the oven. It's rising great only needs browned a little more.
Great video, I love buttermilk but in Spain it is very difficult to find or at least where I live, however I love this idea of culturing your own. Can't wait for the quark video! 😊🥰
Have you thought about finding buttermilk cultures to make your own? The quark video is right here: th-cam.com/video/HYYTukffQ6s/w-d-xo.html Happy making 😊 ~ Anja
Thank you for this informative video, I'm inspired to try the mix with cream and kefir, it looks great, and I like the idea that there's homemade butter too!
Hello from Kuala Lumpur , Malaysia. Thank u for sharing ... Dont worry with the kittens..let them b I love to watch them too. And they r wondering what mummy id doing talking to the camera.. Hehehehee 🤭
I made your buttermilk with 1/4C of store bought buttermilk into a quart of whole milk. It turned out amazingly well! So thick and creamy and my pancakes have never risen so much! Awesome! Can I use 1/4C of it like a starter to make another quart of Buttermilk or will it go bad? Mine is about 2 weeks old in the fridge. Thx so much.
Hi Anja, I mixed it up and put buttermilk into my heavy cream (worked great within about 12 hours) for cultured buttermaking and put kefir into my whole milk for buttermilk for quark. That one's not turning yet after 24 hours. I'll let it sit for another day, but is it likely to work or should I have put buttermilk into the milk instead of kefir? thanks for your advice. I'm having a blast with all the ferments! Just hope I didn't waste a quart of milk due to mixing up the instructions for the buttermilk one.
Can you use that buttermilk for a sourdough starter? I would like to try your sourdough starter recipe, but I'm trouble finding unpasteurized buttermilk. I did find some raw milk.
Yes you can! If you can’t find or don’t have buttermilk, you can also use yogurt or kefir. If you are looking for a non-dairy alternative, you can use plain kombucha. The most important part is that whatever you use has live active cultures in it.😊 ~ Anja
after making the cultured buttermilk after buying cultured buttermilk......... can you then use the homemade stuff to make more from then on or do you need to buy cultured buttermilk again to make some.
I love your all white kitchen as well as your kitty!!!! How did you keep from not licking the spoon after stirring the milk?? I drink a gallon of buttermilk a day!!! Crazy I guess but I was raised on it as a kid..My dad would give me a small cup with some in it with salt and pepper on top as a treat once in a while..also he would give me a small ball of raw hamburger with garlic salt whenever we were grilling out and making hamburger patties...I know not safe now days but it was a small amount back then and only on rare occasions...anyway I bet I can save $$$ by making my own buttermilk like you have shown!! Thank you!! All the best to you and kitty!!!
I'm curious whether there is a difference in taste from home-made and store-bought butter? Also does home-made butter keep longer or shorter in the fridge compared to store-bought?
The taste mainly depends on the type and quality of milk you are using. Unless you really press out ALL the water from your homemade butter, store-bought might last longer ~ Anja
Is this the buttermilk you use for your sourdough starter? There is buttermilk in my local store but they don't say cultured on it so I don't think I can use that for starter?
Yes. You can also look at the ingredients of store-bought buttermilk and it should say something about "live active cultures". Hope this helps 😊 ~ Anja
Hi Anja, thank you so much for sharing your homemade buttermilk! I have a question regarding the proportion of the buttermilk and milk. I have made buttermilk based on someone’s recipes - 1/2C buttermilk and 2C milk. Then I saw your recipe - 1/4C buttermilk and 1 quart milk. After fermentation, mine looks like yogurt with a bit of sour taste. Is it okay to use?
So I just need to confirm the whole and buttermilk method So how much milk do I put in my quart jar And do I add 1/4 cup of butter milk then leave on counter for 8 hours and then its ready to use to make butter is that correct or am I just over thinking it I have seen where some people will use the plain store bought kefir and when your talk about cream are you talking about whipping cream And how much do you use in cups term ?
You can buy specific cultures from this source: www.amazon.com/Buttermilk-Starter-delicious-probiotic-heirloom/dp/B016C2TBZ4/ref=as_li_ss_tl?crid=1DWWFMVSWS6GL&dchild=1&keywords=buttermilk+culture+starter&qid=1610408507&sprefix=buttermilk+cu,aps,205&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyMTZYTFM5S1dKWjk4JmVuY3J5cHRlZElkPUEwOTkyNTI5MjlIUUVON1VIM1ZIMCZlbmNyeXB0ZWRBZElkPUEwNjYzODY4MTNNWUxORzhFRk5JMyZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU%3D&linkCode=sl1&tag=ourgabledhome-20&linkId=e039616de32a84b2211e35f4a87ab2dc&language=en_US 😊 ~ Anja
Beautiful recipes, thanks Anja! I’ve only been living for 1yr in Germany and I’m not 100% familiar with all ingredients here. Do you know if/where cultured buttermilk can be found here? I don’t recall seeing it at all (whether in the UK it was quite common) 💛🌞🌊 Thank you again! :)
Oh, nice! Where do you live? As far as I know all buttermilk sold in Germany is cultured so you can't go wrong there. Look in the refrigerated section for Buttermilch. Hope this helps 😊 ~ Anja
@@OurGabledHome funny you say that! Yesterday I went to the shops and directly in front of me I found Reine Buttermilch! 😅 I live in southern Bavaria 🥰🥰 (and I not so secretly want a farmhouse like your grandparents’) 😁
Hi Anja! Thanks so much for this video, so helpful. I am trying to maximise my cultured dairy making, so my question is: My milk is culturing right now, and I plan to make butter tomorrow. I want to use the buttermilk for creme fraiche and also for quark. It won't be enough, so I was planing to use a bit of my freshly made cultured buttermilk with the milk and make a larger amount. Am I confused or will this work (using some fresh buttermilk to make more buttermilk??) Seems like its one and the same but I just want to make sure hahahah.
So I see, I could get raw cream from the cows, add kiefer to it, then make butter & then I will have cultured butter Milk to make my sourdough starter. Yes, I have a vita mix. Paula from Mexico. Yes, let you know if I succeed!!!!! 😃😃😃😃
Thank you so much . I just found you! Can one use the buttemilk that you made to make more buttermilk with milk ( can one use boiled milk to make buttermilk)
Hi Anja - for the Kefir method, can I use Kefir from the supermarket that's usually with the yogurt, sourcream...etc ? (love the cats by the way, I have 2 myself and they certainly are curious creatures 😂)
You can use unflavored kefir with a live culture from the store. I do this to make kefir all the time. Makes it much cheaper if you drink a lot of kefir like I do. 😁
Yes! I just learned to do this, and it turned out great! As a result, I'm gifting my parents a one year supply of kefir, as I go to see them once a week. I just add the storebought kefir to some whole milk, shake it up, and leave it on the counter for about 2 days. Then refrigerate. How long you leave it on the counter will depend on the warmth of your kitchen. I was so stoked when I opened it and it was perfect kefir! Oh, also, you don't have to keep buying the storebought. You can use some from your homemade batch (probably indefinitely!). I have successfully done so for about 3 batches now. This is one of the coolest things I learned off of TH-cam. My next project is to use the same method to make cultured buttermilk. Gonna buy me some storebought buttermilk.
Hi Felipe, I am so glad enjoyed this video. I would say if your buttermilk looks good, smells good, and tastes good, it's most likely good to use 😊 ~ Anja
Do you have a video slot making butter in your vitamix and kitchen aid stand mixer? I have both and have not been able to figure out how to do it in my vitamix. I have raw goat milk. Thank you.
Miss Anja: Thank you so much for this video. I have been making cultured buttermilk for some time, I use the buttermilk to milk method. My question is kinda weird but how long is the "remade buttermilk good for, about the expiration date on the carton, or does the longevity start all over again? - thank you in advance for any advice you can afford me.
That is a very good question and I am not certain how long that buttermilk would last (we go through it too fast). You can always check for weird, cheesy smell and lots of liquid on top which can be signs that your buttermilk is past its prime. Hope this helps 😊 ~ Anja
Very good questions but I am not sure. I know some people add the contents of probiotic capsules to their coconut milk. I have not heard about coconut buttermilk. Sorry I can't be more of help 🤷♀️ ~ Anja
Hello Anja, I tried using Greek yogurt to make cultured buttermilk following your instructions in your blog. I went to pull put the buttermilk from the refrigerator the following morning to make your quark recipe when I noticed it had separated, like milk from cream. Is this normal or did I do something wrong? This is my first time making this with my first dairy cow.
Typically, I recommend using buttermilk or specific buttermilk cultures to make buttermilk. However, if you're making quark you want to see the whey separate from the (almost) quark. If you then strain it through a cheesecloth you will get your quark. Hope this helps 😊 ~ Anja
Hi Anja! I tried the buttermilk last night with pasteurized organic whole milk and store bought whole buttermilk. Although it smells like buttermilk this morning it's still pretty runny not thick at all. Should I just wait until it gets thicker? I'm in Ohio and a little chilly in my kitchen it's about 68deg.. any suggestions would be great! Thanks and God bless. ♥️
Sounds like you did everything right. Sometimes, you might need to let the buttermilk ferment longer. It might also set a bit more in the fridge. However, it will always be runny (and not firm like yogurt). Hope this helps 😊 ~ Anja
Hi Anja! I loved this video but I have a question concerning temperature. We heat our home during the winter with a 1930s cookstove so our kitchen is usually about 81 degrees (warmer yet when I'm cooking). Is that too warm to leave the jars on the counter to make buttermilk?
Hi Resi, I think it is worth a try to leave your jars on the counter if your kitchen gets that warm. You can always pop them in a warmer oven if you don't see any gentle curdling. Hope this helps and thank you so much for your sweet comment 💛😍💛 ~ Anja
Hi Anja - watching your sour dough starter video, I assume either method could be used for the buttermilk ingredient? Thank you. Love your videos. Plan to try the small batch kefir method from your other video.
When making a second batch of buttermilk from the original should I add the buttermilk to whole milk or only cream? How much of each is needed for a new batch? The same as before? 2 tbs to 2/3 of a jar?
Hi! Can you continually make cultured buttermilk from your own cultured buttermilk the way you can with kefir? For example, instead of adding the store bought cultured buttermilk could you use cultured buttermilk you had made that was in your fridge to make fresh cultured buttermilk? Hope that makes sense. 😆
Hi Anja--I tried this and set it on top of the fridge. After 24 hours, hardly any change. Then the next morning, there was a 1/4" film on top--thick. It looked like all the milk underneath was unchanged. I smelled it and it didn't smell like buttermilk so I threw it out. The minute it started pouring out, I could see it did look like buttermilk underneath. So felt bad for wasting it but it didn't have that nice curdy look like it was supposed so I didn't trust it. Was it too warm maybe on top of the fridge? Should I have let the air flow a little more? Thanks!
Hi there, buttermilk doesn't get as thick as yogurt and will set more once you put it in the refrigerator. I think you had a good thing going. Sometimes it just needs a bit more time. Hope this helps and keep it up 👍 ~ Anja
Paula from Mexico. I got 2 containers of cream at the farmers street market. & I got a small bottle of kiefer, at Walmart. Question should they both be at room temperature before I mix them??????
Hi Paula, none of the ingredients for buttermilk need to be at room temperature. If you're using kefir and cream you might get something closer to sour cream. If you're looking to make buttermilk, you would need regular or skim milk and buttermilk or buttermilk cultures 😊 ~ Anja
It is hard or impossible to find buttermilk here in my area of the USA. I had to buy the dried buttermilk or resort to the lemon juice or vinegar method.
Hi Brenda, I used clean but not sterilized jars. Both the buttermilk and milk were at refrigerator temperatures but you can use them at room temperature, too. Hope this helps 😊 ~ Anja
@@OurGabledHome Thank you. I made two sets today: one with warm milk and one with cold milk. My husband loves buttermilk but, we are not being able to find any at the store. When I was a child I saw my grandmother drink some she made at home but, I never knew how she made it. Thank you for showing me how. I will let you know how it turns out.
So; where I am there is no such thing available as 'buttermilk'. I came to this video to see how to make butter milk. So this simple recipe - take some milk and add some buttermilk to it to make butter milk????
@@OurGabledHome Makes sense. Kind of like sour dough starter. I was looking to find a possible option rather than just adding vinegar to milk. Realistically, the only way I can find buttermilk where I am is to find raw milk and churn my own butter directly from the cow - now THAT'S old-school! 🙂 And once I had that, THEN I could use existing buttermilk to make more. 😀
Yes and shaking it a bit over the milk to get hairs as seasoning! 😂 I’m sooo over these pets in each and every video we see these days. Is it so hard to close the door for a few minutes? Specially for food prep you’re right! They are just baits for comments! That said great video apart from that. Good to see someone online making the difference between fermented and coagulated.
You seriously think touching a kitten will give you cooties? Nothing has ever happened to her from touching kittens because nothing ever will. The coffee beans you grind for breakfast are allowed by the FDA to have an average of 10 milligrams or more animal poop per pound. As much as 4% to 6% of beans by count are also allowed to be insect-infested or moldy.
haha, guess you've never been into a farm kitchen before, my gramma's family kept the farm babies in the warn kitchen when it got cold during the winter, it's part of life!
I actually have a farm and do bring babies in by the fireplace at night. Just because one lives on a farm, doesn't mean you have to have bad hygiene habits, especially with food preparation!!!!
Thank you for sharing. I love all your video's and am learning from you.
Sure am thankful for people who are so knowledgeable about old fashioned ways and recipes
I am so glad you find this helpful 😊 ~ Anja
A ton of people do not seem to realize that buttermilk is kinda like a yogurt cheese. Its just milk with a specific culture added and then left to ferment for a little bit. When I use a bunch i just add milk to what ever is left in the container and leave it out for about 8 hrs as she said. When time is up it will have thickened and smell just like the buttermilk shoud. then its back in the fridge and you never need to buy it again.
Have you made cultured buttermilk before? Let me know all your questions and comments!
Good Morning Anja..... I would like to know when making buttermilk with "organic whole milk", do I need to let it get room temperature first or can I start with it cold?
I love your videos by the way and decided to try your sour dough starter with buttermilk.
I have never done it that way before and I've only used water.
I started it yesterday and it was bubbly this morning.
Thank you for your valuable information and years of passed down recipes, they are a wonderful blessing!!
@@skmcpheron You can add the buttermilk or cultures to cold milk. It will sit out long enough. I am so happy you're well on your way with your sourdough starter 💛 ~ Anja
I made with adding store bought buttermilk... now there is some whey on bottom of jar. Do I just mix it again?
Learning this brings up memories of my Polish grandmother. Now, I understand what she was doing. Thanks be for inspiring me.
aww ... bless her heart! Thank you so much for your sweet comment 💛 ~ Anja
Your kittens wants some homemade buttermilk 💖💯😁
Yes they do
You are a wonderful instructor! Thank you for sharing your helpful information. I’m so glad to have stumbled upon your videos.
Hi Kelley, Your comment really makes my day! Thank you so much 💛 ~ Anja
Your little furry "helpers" are making themselves quite at home '😻🐱👤. Thank you for this recipe 😊
LOL! They sure have, those little rascals ... I am glad you enjoyed this recipe and thank you for commenting 💛 ~ Anja
Kitty wants some buttermilk 😁. Thanks for all the great videos 🤩🥰🙏
They sure do! They always like to see if and how they can participate in my activities. Thank you so much for your sweet comment 💛 ~ Anja
Great tutorial, ignor the rude ignorant comments.
I learned a great recipe. Thank you
Aww ... thank you so much 😍 ~ Anja
I have been making my own cultured buttermilk now for 6 months. My grandmother did this also. I prefer homemade !! When I was young the buttermilk was made from whole milk so I do also. I also use the milk after I drain off my homemade butter with the whole milk. I add pieces of butter. When I make bread with the buttermilk , the bread is richer
Sounds great and thank you so much for sharing 😊 ~ Anja
I like these methods. 😊Thanks
This is great to know I can make more buttermilk from store bought buttermilk and whole milk. I just bought a buttermilk culture. I guess the upside to this is it doesn't have any additives like my store bought buttermilk.
I love your videos. You are a very creative person. Love your cats and the dog.
Aww ... thank you so much for your sweet comment, Hilda 💛
Love your kittens 😄
Aww ... thank you so much 💛🐱💛 ~ Anja
Love your Videos!! You explain things so well.
Hi Deborah, I am so happy to hear that!!! Thank you so much for your sweet comment 💛😊💛 ~ Anja
Excellent as always! I went right to the kitchen and made some. Turned out great!
Fantastic! Thank you so much for sharing 😊 ~ Anja
Thank you so much! I consider this valuable information!
Nice! I am so glad you enjoyed this video 💛 ~ Anja
Hello again. I have a question. I have been using my Organic Powdered whole milk and it looks smells great and setting up nicely for my cultured buttermilk. Do you think this is OK? Seems working so far in baking. I just don't want to make us sick :/. I also started all with a powered buttermilk culture I purchased.
I'm making a simple Irish Soda Bread now and so far it looks awesome in the oven. It's rising great only needs browned a little more.
Great video, I love buttermilk but in Spain it is very difficult to find or at least where I live, however I love this idea of culturing your own. Can't wait for the quark video! 😊🥰
Have you thought about finding buttermilk cultures to make your own? The quark video is right here: th-cam.com/video/HYYTukffQ6s/w-d-xo.html Happy making 😊 ~ Anja
I adore your patience with the kitties!
Haha, thank you! Patience is my middle name ☺️
Thanks so much! My buttermilk turned out just lovely!
Yay!!! I am so glad to hear that and thank you for sharing 😊 ~ Anja
Love your kitties!
Thank you for your quick reply
Thank you for this informative video, I'm inspired to try the mix with cream and kefir, it looks great, and I like the idea that there's homemade butter too!
yay! I am so glad you enjoyed it! Have fun making butter and buttermilk 💛 ~ Anja
Hello from Kuala Lumpur , Malaysia.
Thank u for sharing ...
Dont worry with the kittens..let them b
I love to watch them too.
And they r wondering what mummy id doing talking to the camera..
Hehehehee 🤭
Aww ... thank you for all the love (for the kittens) and your sweet comment 💛 ~ Anja
So helpful, thanks so very much 💯
Nice! Happy buttermilk making and thank you so much for your comment 😊 ~ Anja
Thanks! This was helpful! I can’t get cultured buttermilk from the store here in Nicaragua, so I needed an alternative way to create buttermilk.
You might be able to order buttermilk cultures online 😊 ~ Anja
@@OurGabledHome Shipping is crazy expensive. Runs from $2.50-$5.00 a pound, depending on how much you buy.
@@thatnicalife789 have you looked at dry cultures such as amzn.to/3a5uI8D ?
0:44 warm milk
10:09 in winter, put in oven, with pilot light on for 15-20 min.10:50 70f-77f best ferment temperatures
Awesome , thank you!✌️♥️
Yay, Donna! I am so happy you like this video 💛 ~ Anja
I made your buttermilk with 1/4C of store bought buttermilk into a quart of whole milk. It turned out amazingly well! So thick and creamy and my pancakes have never risen so much! Awesome! Can I use 1/4C of it like a starter to make another quart of Buttermilk or will it go bad? Mine is about 2 weeks old in the fridge. Thx so much.
Great!! You should be able to continue to make more batches of buttermilk 💛 ~ Anja
Thank you for the recipe
I am glad you like this recipe 💛 ~ Anja
cute kitties!!
How long is the buttermilk, made from store bought buttermilk, good for?
The paint strainer is genius! I like this idea better than cheesecloth. Can we cook this slowly on the stove with a thermometer? Thank you 🙏
Thank you! Not sure about the stovetop, you'd probably have to watch it closely ~ Anja
Hi Anja, I mixed it up and put buttermilk into my heavy cream (worked great within about 12 hours) for cultured buttermaking and put kefir into my whole milk for buttermilk for quark. That one's not turning yet after 24 hours. I'll let it sit for another day, but is it likely to work or should I have put buttermilk into the milk instead of kefir? thanks for your advice. I'm having a blast with all the ferments! Just hope I didn't waste a quart of milk due to mixing up the instructions for the buttermilk one.
Sometimes it can take it bit longer depending on temps but do check the taste and consistency
Thank you.
Just discovered your channel.
Thank YOU so much 💛 ~ Anja
Can you use that buttermilk for a sourdough starter? I would like to try your sourdough starter recipe, but I'm trouble finding unpasteurized buttermilk. I did find some raw milk.
Yes you can! If you can’t find or don’t have buttermilk, you can also use yogurt or kefir. If you are looking for a non-dairy alternative, you can use plain kombucha. The most important part is that whatever you use has live active cultures in it.😊 ~ Anja
Nice...well done.
after making the cultured buttermilk after buying cultured buttermilk......... can you then use the homemade stuff to make more from then on or do you need to buy cultured buttermilk again to make some.
You can continue to use it!
I love your all white kitchen as well as your kitty!!!! How did you keep from not licking the spoon after stirring the milk?? I drink a gallon of buttermilk a day!!! Crazy I guess but I was raised on it as a kid..My dad would give me a small cup with some in it with salt and pepper on top as a treat once in a while..also he would give me a small ball of raw hamburger with garlic salt whenever we were grilling out and making hamburger patties...I know not safe now days but it was a small amount back then and only on rare occasions...anyway I bet I can save $$$ by making my own buttermilk like you have shown!! Thank you!! All the best to you and kitty!!!
Yes, nothing better than homemade buttermilk. I lick spoons when the camera is off ... Thank you for your sweet comment ~ Anja
I'm curious whether there is a difference in taste from home-made and store-bought butter? Also does home-made butter keep longer or shorter in the fridge compared to store-bought?
The taste mainly depends on the type and quality of milk you are using. Unless you really press out ALL the water from your homemade butter, store-bought might last longer ~ Anja
Is this the buttermilk you use for your sourdough starter? There is buttermilk in my local store but they don't say cultured on it so I don't think I can use that for starter?
I'm curious about this too!
Yes. You can also look at the ingredients of store-bought buttermilk and it should say something about "live active cultures". Hope this helps 😊 ~ Anja
Hi Kristi, see my reply to the original question 😊 ~ Anja
@@OurGabledHome thank you!
Hi Anja, thank you so much for sharing your homemade buttermilk! I have a question regarding the proportion of the buttermilk and milk. I have made buttermilk based on someone’s recipes - 1/2C buttermilk and 2C milk. Then I saw your recipe - 1/4C buttermilk and 1 quart milk. After fermentation, mine looks like yogurt with a bit of sour taste. Is it okay to use?
From what you're describing, your buttermilk should be good to use. The more buttermilk you use per the milk, the faster it will ferment ~ Anja
So I just need to confirm the whole and buttermilk method
So how much milk do I put in my quart jar
And do I add
1/4 cup of butter milk then leave on counter for 8 hours and then its ready to use to make butter is that correct or am I just over thinking it
I have seen where some people will use the plain store bought kefir and when your talk about cream are you talking about whipping cream
And how much do you use in cups term ?
You can read more here: ourgabledhome.com/how-to-make-cultured-buttermilk-2-methods/ Hope this helps 😊 ~ Anja
Do you heat your milk before adding the buttermilk?
You can gently warm it
OMG i made another favor of buttermilk > CHOCOLATE BUTTERMILK OMG ITS GOOD, add Nestles Quick to it or Hershey Chocolate syrup
Sounds great, thank you so much for sharing 😊 ~ Anja
@@OurGabledHome it was like a chocolate milkshake
this buttermilk you made , does it have live cultures like you'd buy at the health food store?
You can buy specific cultures from this source: www.amazon.com/Buttermilk-Starter-delicious-probiotic-heirloom/dp/B016C2TBZ4/ref=as_li_ss_tl?crid=1DWWFMVSWS6GL&dchild=1&keywords=buttermilk+culture+starter&qid=1610408507&sprefix=buttermilk+cu,aps,205&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyMTZYTFM5S1dKWjk4JmVuY3J5cHRlZElkPUEwOTkyNTI5MjlIUUVON1VIM1ZIMCZlbmNyeXB0ZWRBZElkPUEwNjYzODY4MTNNWUxORzhFRk5JMyZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU%3D&linkCode=sl1&tag=ourgabledhome-20&linkId=e039616de32a84b2211e35f4a87ab2dc&language=en_US
😊 ~ Anja
Beautiful recipes, thanks Anja! I’ve only been living for 1yr in Germany and I’m not 100% familiar with all ingredients here. Do you know if/where cultured buttermilk can be found here? I don’t recall seeing it at all (whether in the UK it was quite common) 💛🌞🌊 Thank you again! :)
Oh, nice! Where do you live? As far as I know all buttermilk sold in Germany is cultured so you can't go wrong there. Look in the refrigerated section for Buttermilch. Hope this helps 😊 ~ Anja
@@OurGabledHome funny you say that! Yesterday I went to the shops and directly in front of me I found Reine Buttermilch! 😅
I live in southern Bavaria 🥰🥰 (and I not so secretly want a farmhouse like your grandparents’) 😁
@@TheFunctionalForce Awesome! And please do let me know when you have found that farmhouse 🥰💛🥰
Thanks, I have made a lot of butter shaking cream in a quart jar but never new how to make butter milk
I learn new things all the time, too! Thank you for commenting 💛 ~ Anja
If you made butter before isn't buttermilk always a byproduct?
@@dragonmanmark it is! In order to get cultured buttermilk, you need to culture the cream before making butter. Hope this helps 💛 ~ Anja
Hi Anja! Thanks so much for this video, so helpful. I am trying to maximise my cultured dairy making, so my question is: My milk is culturing right now, and I plan to make butter tomorrow. I want to use the buttermilk for creme fraiche and also for quark. It won't be enough, so I was planing to use a bit of my freshly made cultured buttermilk with the milk and make a larger amount. Am I confused or will this work (using some fresh buttermilk to make more buttermilk??) Seems like its one and the same but I just want to make sure hahahah.
Hi Lynne, yes that should work just fine! Thank you so much for your comment and happy buttermilk-making 😊 ~ Anja
So I see, I could get raw cream from the cows, add kiefer to it, then make butter & then I will have cultured butter Milk to make my sourdough starter. Yes, I have a vita mix. Paula from Mexico. Yes, let you know if I succeed!!!!! 😃😃😃😃
That works, too. Let me know how it goes 😊 ~ Anja
Thank you so much . I just found you! Can one use the buttemilk that you made to make more buttermilk with milk ( can one use boiled milk to make buttermilk)
You may find this full blog post helpful: ourgabledhome.com/how-to-make-cultured-buttermilk-2-methods/😊 ~ Anja
Can you make cultured buttermilk with whey?
That should work 👍
Hi Anja - for the Kefir method, can I use Kefir from the supermarket that's usually with the yogurt, sourcream...etc ? (love the cats by the way, I have 2 myself and they certainly are curious creatures 😂)
Hello, fellow cat lover, to make kefir you will need to get kefir grains. Thank you so much for your nice comment 💛 ~ Anja
You can use unflavored kefir with a live culture from the store. I do this to make kefir all the time. Makes it much cheaper if you drink a lot of kefir like I do. 😁
Yes! I just learned to do this, and it turned out great! As a result, I'm gifting my parents a one year supply of kefir, as I go to see them once a week. I just add the storebought kefir to some whole milk, shake it up, and leave it on the counter for about 2 days. Then refrigerate. How long you leave it on the counter will depend on the warmth of your kitchen. I was so stoked when I opened it and it was perfect kefir! Oh, also, you don't have to keep buying the storebought. You can use some from your homemade batch (probably indefinitely!). I have successfully done so for about 3 batches now. This is one of the coolest things I learned off of TH-cam. My next project is to use the same method to make cultured buttermilk. Gonna buy me some storebought buttermilk.
Hi! I really appreciate this kind of content, so helpful. Thanks you! I have some buttermilk leftover but I don't know how long it will last.
Hi Felipe, I am so glad enjoyed this video. I would say if your buttermilk looks good, smells good, and tastes good, it's most likely good to use 😊 ~ Anja
How long does buttermilk keep in the fridge?
I have had mine in there for up to 3 weeks 😊 ~ Anja
Hahaha - Kätzchen und Milchprodukte zusammen in der Küche, Sie sind eine mutige Frau! 🙂
😊
Your cats are cute.
thank you so much! We think so, too 🐱
i make buttermilk by mixing whole milk with whey from greek yogurt. then place the mixture inside a pressure cooker on yogurt setting.
Thank you for sharing!
Do you have a video slot making butter in your vitamix and kitchen aid stand mixer? I have both and have not been able to figure out how to do it in my vitamix. I have raw goat milk. Thank you.
Hi Tammy, here's a video: th-cam.com/video/13es3tvrKf4/w-d-xo.html It's super easy in the Vitamix! Hope this helps 😊 ~ Anja
@@OurGabledHome Thank you!
Is it OK to use pasteurized buttermilk? That's all I could find at the store.
I don't think pasteurized buttermilk as live active cultures in it. You can get the cultures online (Cultures for Health, amazon, etc) 😊 ~ Anja
Miss Anja: Thank you so much for this video. I have been making cultured buttermilk for some time, I use the buttermilk to milk method. My question is kinda weird but how long is the "remade buttermilk good for, about the expiration date on the carton, or does the longevity start all over again? - thank you in advance for any advice you can afford me.
That is a very good question and I am not certain how long that buttermilk would last (we go through it too fast). You can always check for weird, cheesy smell and lots of liquid on top which can be signs that your buttermilk is past its prime. Hope this helps 😊 ~ Anja
Can you add cultured buttermilk / or yogourt , to Coconut milk?
Very good questions but I am not sure. I know some people add the contents of probiotic capsules to their coconut milk. I have not heard about coconut buttermilk. Sorry I can't be more of help 🤷♀️ ~ Anja
Hello Anja,
I tried using Greek yogurt to make cultured buttermilk following your instructions in your blog. I went to pull put the buttermilk from the refrigerator the following morning to make your quark recipe when I noticed it had separated, like milk from cream. Is this normal or did I do something wrong? This is my first time making this with my first dairy cow.
Typically, I recommend using buttermilk or specific buttermilk cultures to make buttermilk. However, if you're making quark you want to see the whey separate from the (almost) quark. If you then strain it through a cheesecloth you will get your quark. Hope this helps 😊 ~ Anja
Thank you, I appreciate the help. I hope you have an awesome Easter. 🐣
@1:40 exactly, I need to learn how to make real cultured buttermilk, not "buttermilk" made by combining milk with an acid... THANK YOU ! ❣
Hi there, you may find this full blog post helpful: ourgabledhome.com/how-to-make-cultured-butter-quick-easy/
Cats know you got milk, and they want it lol
Haha, that's right! They always like to stay close when I am cooking 😊 ~ Anja
Hi Anja! I tried the buttermilk last night with pasteurized organic whole milk and store bought whole buttermilk. Although it smells like buttermilk this morning it's still pretty runny not thick at all. Should I just wait until it gets thicker? I'm in Ohio and a little chilly in my kitchen it's about 68deg.. any suggestions would be great! Thanks and God bless. ♥️
Sounds like you did everything right. Sometimes, you might need to let the buttermilk ferment longer. It might also set a bit more in the fridge. However, it will always be runny (and not firm like yogurt). Hope this helps 😊 ~ Anja
Update... I put it in the oven overnight with the light on and the next day it is not as runny... I made buttermilk pancakes and turned out yummy. 😊
@@the.virtuous.daughter That is so great 👏! I am glad you stuck with it and thank you for sharing 💛 ~ Anja
Hi Anja! I loved this video but I have a question concerning temperature. We heat our home during the winter with a 1930s cookstove so our kitchen is usually about 81 degrees (warmer yet when I'm cooking). Is that too warm to leave the jars on the counter to make buttermilk?
Hi Resi, I think it is worth a try to leave your jars on the counter if your kitchen gets that warm. You can always pop them in a warmer oven if you don't see any gentle curdling. Hope this helps and thank you so much for your sweet comment 💛😍💛 ~ Anja
Hi Anja - watching your sour dough starter video, I assume either method could be used for the buttermilk ingredient? Thank you. Love your videos. Plan to try the small batch kefir method from your other video.
Yes, you can use the buttermilk from either method for making a SD starter. I am so glad you're enjoying my videos 💛 ~ Anja
Is your cream whipping cream (35%) or 18%?
Hi Fraser, since most of the time I just take the cream off of our raw milk, I don't have an exact percentage but it seems to be around 30% 😊
What's the temperature of the milk in the big mason jar?
I think I had just taken it out of the refrigerator but room temperature is also great 😊 ~ Anja
Did I miss what type of milk you used? YOu did mention cream from raw milk. Is the milk you used for the buttermilk whole milk? Is it pasteurized?
We use raw milk but you can absolutely use pasteurized milk. Regular or low fat should work best. Hope this helps 💛 ~ Anja
Can you make Quark with the buttermilk that was cultured with kefir?
Good question! I haven't tried that but if you do, let me know how it turned out 😊 ~ Anja
The buttermilk that came from my first batch of homemade butter can I use it as a culture to culture my next batch?
Yes, you can 💛 ~ Anja
@@OurGabledHome Thank you!
When making a second batch of buttermilk from the original should I add the buttermilk to whole milk or only cream? How much of each is needed for a new batch? The same as before? 2 tbs to 2/3 of a jar?
If I get homemade buttermilk from making my own butter can I culture that?
Also how do you keep this going so you don’t have to restart the process?
I have never tried that but maybe it does work
You can keep it going for a few batches
Success in 24hrs. Tastes like store bought buttermilk. Now I put in the fridge so how long will it "last" theoretically?
Great!! I have had it last for 2 weeks but use your own best judgement 😊 ~ Anja
How will I know if the buttermilk that I made and refrigerated has gone bad since it tastes sour by design?
❤❤❤❤
Can I make the buttermilk with milk from the store? Raw milk is very expensive.
Absolutely! I use raw milk because that is what we have but pasteurized and homogenized milk works, too 😊 ~ Anja
Hi! Can you continually make cultured buttermilk from your own cultured buttermilk the way you can with kefir? For example, instead of adding the store bought cultured buttermilk could you use cultured buttermilk you had made that was in your fridge to make fresh cultured buttermilk? Hope that makes sense. 😆
Yes, you can reuse the buttermilk to make the next batch ~ anja
How long can you store them in the fridge?
If you keep it in very clean jars it should last about 2 weeks (maybe longer but do check!). Hope this helps 😊 ~ Anja
Hi Anja--I tried this and set it on top of the fridge. After 24 hours, hardly any change. Then the next morning, there was a 1/4" film on top--thick. It looked like all the milk underneath was unchanged. I smelled it and it didn't smell like buttermilk so I threw it out. The minute it started pouring out, I could see it did look like buttermilk underneath. So felt bad for wasting it but it didn't have that nice curdy look like it was supposed so I didn't trust it. Was it too warm maybe on top of the fridge? Should I have let the air flow a little more? Thanks!
Hi there, buttermilk doesn't get as thick as yogurt and will set more once you put it in the refrigerator. I think you had a good thing going. Sometimes it just needs a bit more time. Hope this helps and keep it up 👍 ~ Anja
@@OurGabledHome Thanks so much, Anja! I'm on batch 2 now. Checked at 24 hours--no curds. Will check at 32 hours.
Paula from Mexico. I got 2 containers of cream at the farmers street market. & I got a small bottle of kiefer, at Walmart. Question should they both be at room temperature before I mix them??????
Hi Paula, none of the ingredients for buttermilk need to be at room temperature. If you're using kefir and cream you might get something closer to sour cream. If you're looking to make buttermilk, you would need regular or skim milk and buttermilk or buttermilk cultures 😊 ~ Anja
It is hard or impossible to find buttermilk here in my area of the USA. I had to buy the dried buttermilk or resort to the lemon juice or vinegar method.
Have you tried finding dried cultures to make your own?
Can you continue to make more from the cultured buttermilk that you make?
Yes, you can ~ Anja
I know those kittens are there for advertising purposes. No accident there. ;) Always have to have some kittens or babies or puppies in there....
Touche'
If your using cultured butter , why did you add milk to make butter milk?
If I am getting your question right, I am adding milk to make a larger amount of buttermilk.
It would have been nice to know if the jars had been sanitized, the milk temperature when you started and the buttermilk temperature when you started.
Hi Brenda, I used clean but not sterilized jars. Both the buttermilk and milk were at refrigerator temperatures but you can use them at room temperature, too. Hope this helps 😊 ~ Anja
@@OurGabledHome Thank you. I made two sets today: one with warm milk and one with cold milk. My husband loves buttermilk but, we are not being able to find any at the store. When I was a child I saw my grandmother drink some she made at home but, I never knew how she made it. Thank you for showing me how. I will let you know how it turns out.
@@brendaf3132 Nice! I'd love to hear how your buttermilk turns out 👍
They want some kefir
Is there a recipe?
Does it taste sweet or sour?
Recipe is right here (it's more of a method than a recipe): ourgabledhome.com/how-to-make-cultured-buttermilk-2-methods/ Hope this helps 😊 ~ Anja
It has a delicate fermented (slightly sour) taste but not as sour as yogurt 😊 ~ Anja
So; where I am there is no such thing available as 'buttermilk'. I came to this video to see how to make butter milk. So this simple recipe - take some milk and add some buttermilk to it to make butter milk????
My videos are mostly for the US but you can often purchase buttermilk cultures
@@OurGabledHome
Makes sense. Kind of like sour dough starter.
I was looking to find a possible option rather than just adding vinegar to milk.
Realistically, the only way I can find buttermilk where I am is to find raw milk and churn my own butter directly from the cow - now THAT'S old-school! 🙂
And once I had that, THEN I could use existing buttermilk to make more. 😀
It is really funny but you look like a combination of Kate Hudson, her mother Goldie Hawn and Romee Shneider.
Haha, thank you 😜 ~ Anja
Cats like milk!!!!!
They do 😊🥛🐱
The cat?
Why would you be handling the cat and making buttermilk?
Because she is in her kitchen with her cats😉
Yuk, you didnt
Wash your hands after moving kittens!!!! Then prep food !!!!!!!!!
Yes and shaking it a bit over the milk to get hairs as seasoning! 😂 I’m sooo over these pets in each and every video we see these days. Is it so hard to close the door for a few minutes? Specially for food prep you’re right! They are just baits for comments!
That said great video apart from that. Good to see someone online making the difference between fermented and coagulated.
You seriously think touching a kitten will give you cooties? Nothing has ever happened to her from touching kittens because nothing ever will. The coffee beans you grind for breakfast are allowed by the FDA to have an average of 10 milligrams or more animal poop per pound. As much as 4% to 6% of beans by count are also allowed to be insect-infested or moldy.
haha, guess you've never been into a farm kitchen before, my gramma's family kept the farm babies in the warn kitchen when it got cold during the winter, it's part of life!
I actually have a farm and do bring babies in by the fireplace at night. Just because one lives on a farm, doesn't mean you have to have bad hygiene habits, especially with food preparation!!!!
Wouldn't any normal person take the cat out of the room and start again. She didn't even wash her hands after handling the cat.