How to make an endless supply of buttermilk - The Easy Way
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- เผยแพร่เมื่อ 17 ก.ย. 2021
- Today, I am going to show you how to make an endless supply of buttermilk. It's so easy!!!
If you want to read the blog post on How to make buttermilk you can click here: twoguysandacooler.com/how-to-...
In this video we used a buttermilk starter culture from the cheese making company. If you want information you can find it here:
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Eric
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Buttermilk is hard to find here in Spain but thanks to this video I have got my third successful batch of buttermilk from just one store bought pack.
This method really works!
Thanks a lot!
So basically for butter milk use milk, for Sour cream use whipping cream. Awesome, thank you!
Hello Eric, great video! I've been using similar process to make Mexican cream also known as Crème fraîche. Mix 55 ml. cultured buttermilk and 800 ml. whole milk. Place it in a dark room for at least 24 hours. Then transfer to refrigerator for another 24 hours. After 48 hours, mix and serve. Mexican Cream!
Eric. Outstanding as always! Your positive energy and your generous sharing of your knowledge and experience is much appreciated.
Thanks for responding so quickly 🙂😃.
Made the buttermilk and it is absolutely fantastic, thank you very much! Tried 2% and now have whole milk cultured in the fridge will taste test this afternoon. I also have sour cream finishing this afternoon, again thanks.
I've come across lots of articles and videos, but hands down your video and your answers on the comment section, are the BEST. It really clear my confusions about the 'traditional' buttermilk, cultured buttermilk, yoghurt, kefir, and anything in between 😁. And how you make it look so easy to make it at home, big thank you. Subscribe!
This is awesome! Thankyou for posting this! I have dabbled in cheese making and have ordered from New England Cheese…and have always been happy with their products and services…love this idea!
Now this is the best advice I've had in a long time.
Thanks 👍👍
Glad to have come across this video as I love buttermilk. Didn't know you could easily make it at home. When I was small and living on a farm, we used to
make buttermilk and butter by churning fresh milk. We had buttermilk and butter in about 45 minutes to an hour, but it took a lot of work.
I am learning a lot from you, thank you you are the best! 😃
You keep it basic and simple thanks so much
Eric, my brother, you never disappoint. I will be making this from now on.
Just what I was looking for. Thanks 2 Guys
Always enjoy when you branch out to other fermented foods--thanks for the videos.
wonderful!!! Thank you this is exactly what I was looking for is how to make real cultured buttermilk. I can’t wait to try it it looks delicious
First time to your sight. Absolutely, not the last. You have a Fan!
Outstanding Informative Video!!!
Truly your knowledge,
experience & facts are extraordinaire.
Thank you again for this enlightening clip ~ Who Knew!
I have been doing that for years now, and I also do it with kefir using the kefir culture that I purchased from New England cheese company, and I have an endless supply of Kefir too :)
The buttermilk has to be on the fridge? 😊
@@marianieto855 No you add a little bit of the buttermilk to regular milk and leave it on the counter for about 24 hours depending on your kitchen's temperature then after it thickens, you have to put it in the fridge.
Thank you.. i watched 5 ot 6 pods on buttermilk. This was the best by far. ❤ thanks Rick
Another useful video, thanks. When I went to the website to buy the starter, I found Creme Fraiche starter. Can't wait to try it.
greetings Eryc in Poland it's already 23 pm but your films are fun to watch even at night :) god takes care of your family! :)
Thank you!! Love it
Thank u so much. Going to try this as soon as I can get the starter.
Amazing info thank you so much!
I can say without reservations, this is great buttermilk. Thank you so much for the link to New England cheese products. That is one great culture. So easy and so good and just no trouble at all. I believe I will also try their keifer culture. Tommy
I followed your instructions and my butter milk was great! btw I bought the same cultures as you used!
Thank you very much very informative. I shall definitely try
Thanks Eric 🤗 I use it in mashed potatoes along with butter
That sounds yummy. I love mashed taters!!!!
Very well done, sir! Subscribed!
Love This❣ Thank You❣😁
Sooo cool!😎thank you!
Hi Eric. I’m learning a lot with all your videos and I cannot wait to try this at home. I have seen a lot of people that simply just add lemon juice to the milk and I’m curious about what’s the difference and why they do that? Thank you so much for making this incredible content. !!!
Great Video!
Thank you!!
Thank you excellent
Another great video!
Another fine tutorial to lighten the grip on us by the dairy industry. I think the best cheese in America is Limburger, and it has disappeared from near all store shelves. One little company in Wisconsin makes the entire USA supply. The next level down for ripeness is aged brick and it too, is sourced from one dairy in Wisconsin.
I tried this with store bought cultured buttermilk today and it worked! Great video!
Nice!!!
the buttermilk in that link is alot cheaper than what I found at a health food store. Great video. good to know I can regenerate.
This is a great video and I thank you for the information. We can not get butter milk here in Chile. We have been able to find cheese cultures here at the local animal supply store of all places. So we are now making sour cream here which is great since we can not get sour cream (the real thing) here in Chile. Thanks for the help. Jim
Why not?
@@vmitchinson Chileans do not know what it is.
Chileno aquí... Dónde compras los ingredientes para hacer queso? 🤓
@@eduardojahnke8970 COVEPA
Very interesting. Thanks for posting. How are you guys using this for baking?
I replace the water from the recipes. Buttermilk Biscuits, Sourdough Bread, French Bread, Pretzels, hamburger buns, things like that
Wow you are AWESOME. ❤❤❤❤
ordered my culture and ready to go....at least where I live, buttermilk has become much more expensive...milk not as much.....so I will be making my own....lots of moist delicious cornbread in our future.....thank you!
Appreciate you bro 👍🏼💯
Just what I was looking for! It's seems to have become standard practice to add preservatives to both buttermilk and cream cheese, and have been off limits for years. But with this recipe and another (using the buttermilk to make cream cheese) has happily solved my problem. Thank God I can make cream cheese frosting again, and have cream cheese on a toasted bagel!
REALLY. OMG i have such bad dairy issues. I am excited to try your suggestion. I love cream cheese, but um.... hot to you exactly make the cream cheese from the buttermilk.
@@ursilaminor6447 I apologize if I wasn't clear. One can find on TH-cam two ways of making cream cheese. This is the correct way. Use the bacterial culture to make buttermilk. The culturing process acidifies the milk, (full fat, cream, or half and half), the milk proteins curdle, and somehow the dairy fat comes out of the cultured buttermilk also. I know in this method, for the best results, the milk wants to be at 86 degrees F, It's a lot like making yogurt, but I think yogurt needs a different bacteria strain. That's the correct way to make good cream cheese. Another way to supposedly make cream cheese is to heat the milk up to a simmer, add an acidifer, like buttermilk, or vinegar or lemon juice, and stir till the curds separate from the whey. Still making a cheese, but it's not cultured, Ricotta is made this way, for example, and a lot of cultures use this method as a quick way to make cheese without having to inoculate the milk and then wait overnight. Just heat the milk up and curdle it. I have used this method, and sometimes curdling happens as the milk cools, but you eventually get there.
Either method is going to get you a product, but I want to give a caveat: Using ultra-pasturized milk is the kiss of death for cheese makers. Mentioning this because I wanted to use an organic milk from grass fed cows. So I bought the Horizon brand. And my batch of cheese, using the second method failed. Then I looked at the expiration date, and it was 6 weeks into the future. That's the point of ultra-pasteurization. The milk stays good to drink far longer, but it is useless for cheese making. The carton touted all the benefits of the milk, but the ultra-pasteurized part was kind of hard for me to see. Thin white ink on a red background. If you are going to try to make any kind of cheese, check the expiration date! If it's more than a couple weeks, double check to see if the label says, "Ultra-pasturized" Hope this explains the relationship of buttermilk to cream cheese, and that you are piqued enough to make your own buttermilk. You can find the culture, MESOPHILIC is the type you will be looking for. Good luck and happy cheese making.
Yeah there you also could use buttermilk in Irish soda bread to and red velvet cupcakes
You should do a creme fraiche video with your buttermilk if you haven't yet. Great video, man!
Is this process the same if I want to use buttermilk that I got from home made butter? Is using buttermilk from butter “uncultured” vs “cultured” buttermilk made with a buttermilk starter like in this video? Is uncultured healthier or does it have different cultures in it than what was used in your video? I’m new to buttermilk but wish to understand the difference so I can make in larger batches for long term health benefits. Any info you could share to clarify would be so appreciated!
I loved this video. Very clear and easy and direct! Can’t wait to see more. Could you possibly do a video re: uncultured (I think) buttermilk from making butter and explain any differences between the two?
I do kefir the same way, however, my batch is thinner. Maybe because I started with a little pour of Lifeway kefir to get things going. Nice video, my friend.
Why was the delivery so funny at 4:13 😂😂
Just a quick question. How would we know if our buttermilk spoiled over-night on the counter? Or if it spoils in general?
Will you use the full package of starter culture or do you use less
Mother made it when we were young. I have made it but not lately. She used white house powdered milk, whole milk and buttermilk. It was good to drink. It was never that thick.
How long will it stay good in your refrigerator?
As a soap maker I’m going to try this!
I love buttermilk In soaps. It tends to heat up quickly so add it to the sodium hydroxide while it's frozen. Makes for a smooth and silky bar of soap
@@2guysandacooler I agree!
I've been doing something similar for over 20 years now. Ever since people quit drinking it as much, but instead just cooking with it. I've never used a starter culture. I just buy a quart of the lowfat buttermilk and if it tastes tangy, I'll use a couple cups in a gallon of 2 percent. I only have to buy a new quart of buttermilk when I forget, or drink all of my supply. We go through about a gallon week is all, unless I cook real biscuits. If you are a new generation person who doesn't drink buttermilk it won't matter if the store bought stuff is the sour or tangy kind. Not every quart of store bought is the same to the drinker.
Can you use live yogurt as a starter culture for bittermilk?
I thought this would be complicated, but it's not and I'm doing it! Also, I subscribed!
Wow excellent video.. 👍
Here's a request to make a detailed video on making White and Red wine 🍷 at home..
Yes, there are tons of videos on TH-cam but the results doesn't match the branded bottled wine.. awaiting 👍
Great information! Can a starter culture be frozen and used to make a batch of buttermilk? Thanks, Regina😊
Can buttermilk be used in yeast bread or would that cause problems for bread yeast.
Hi Eric can we add salt or sugur and mix it before drinking
Is it possible to make from store bought?
That's pretty cool. Could I make it with cultured buttermilk from the shops, or are they not live?
Can yoghurt replace buttermilk in recipes, for instance cake recipes?
Does this remove any of the lactose by adding the starter culture after the processes?
yes. The bacteria eat the lactose and they produce lactic acid.
Can you use powdered milk for this?
Hi Eric, thank you so mush for this video. Australia 🇦🇺
Is there any other way to turn milk to buttermilk for cheese making if you can't get buttermilk culture ?
Yes just use a store bought buttermilk as the starter. I found just pour fresh 2% milk into the nearly MT jug let sit in warm place for a day. Also I found adding about 1gm salt after a day improves it.
Great video. I assume up you refrigerate the buttermilk after the 12 to 24 hour curing period? Also, how do you freeze buttermilk?
Thank you. That is correct. When I freeze buttermilk I freeze it in ice cube trays.
Excellent video! Strain the homemade buttermilk and you get a "cream cheese".
If you wanted to just make a half gallon would you reduce the amount of culture or still use the whole packet?
You could use half a pack and it would work fine. I probably wouldn't go less than half a pack though.
Thank you so much...that was so cool...i will try this as soon as i order the culture....is it possible to make buttermilk from grocery store buttermilk as a starter ????
Your welcome. Sure, just as long as the grocery store buttermilk is live cultured and has never been pasteurized
I 'am doing another experiment By pouring beer into my home made buttermilk. SO FAR SO GOOD. ITs YUMMY 👏👏👏👏 Its give it a Bulgarian Style Cultured Buttermilk THE TASTE IS EXCELLENT I got a halve gallon of it with beer setting in the frig right now. See what would happen long term, Right now i'am very much enjoying the Bulgarian style > by using beer 👀 OH LORD YUM
I noticed it says to store in freezer. Does this ship to you cold and needs to be kept fozen at all time? or can it be held at room temp for a day or two. Reason I ask is because I would like to buy the culture and bring it on a plane overseas.
Hi Eric, thank you so much for this great find. I live in Mexico, and there is no buttermilk!! Ive tried the vinegar and the lemon recipe, but they don't really work. So thank you. I do have a QUESTION:
QUESTION: You used a gallon of milk and one package. If I am using half-gallon of milk, Is the pkg ratio different? Thanks
I did a experiment. Using Powder Milk. Yes powder milk will make BUTTERMILK 👌👌 and ITS YUMMY. All i did was mix up some powder milk with water. To the flavor i like in milk. Next was put 25% of culture buttermilk in to it. Shake it up good, cover with a paper towel let it set out in the open on the counter > 3 pm, by 3am it was buttermilk. It was so thick i had to dilute it down with water ITS EXCELLENT YUM
How much powdered milk?
@@vickihampton8091 Just enough where it got the store bought milk taste 👉👉 i go by taste..i might like it little stronger but it taste like store milk.. It foregiving
Can I start a batch from store bought buttermilk?
I just found this today. Great video.
I keep buying buttermilk for a particular recipe which I never get to so I have a bottle in the fridge right now. It has a sell by date of SEP7 exactly two weeks ago.
Is it too late to use it? How would I know?
Is it too late to freeze it now to use later.
Can I use this one or even a new fresher bottle to start my own cultured buttermilk? It says under ingredients: cultured milk, salt and annatto color. Why would it need color?
I read an earlier response which you said it was ok to use as a starter if it says "live" cultured, mine doesn't say "LIVE" but also doesn't say pasteurized. Mine isn't very thick.
Not sure if it's too late. You could always taste it and if it tastes sour then you'll know. If it doesn't taste spoiled you could pour 1-2 tablespoons into a cup or 2 of regular milk and see if it cultures. If it does you now have a fresh batch😁
What was mix u added to milk
Thanks for replying to back to me. I have a question when I leave the fresh butter milk on the counter top do i leave it with lid on or off. Thanks again i enjoy your Chanel
I would pot a cheese cloth over to the top or loosely place a lid on
This video is very interesting, thank you. I make cultured butter by adding live yoghurt to heavy cream, leaving it 24-48 hours, then churning it. The resulting buttermilk is perforce also cultured. Do you think adding some to whole milk would act as a 'starter', please?
I absolutely think so.
Once you make a gallon can you freeze it and say 4-1 Quart bottles
Wondering if this method works with Bulgarian style buttermilk? I really enjoy the tangy flavor of Bulgarian style but due to yogurt content I've heard it won't work. If not do you know of a good tangy culture I could try?
Can we use any milk 🥛 to do that or only butter milk pls I need your answer on this sir
Please forgive my ignorance but which is the difference between yogurt and your buttermilk?. Thanks
Hi Eric if i don't have the culture, can i use as started buttermilk from the store to make my own buttermilk
yes but only if it contains active and live cultures. If it's been pasteurized, then it won't work
Hi there, you had said we can freeze the buttermilk if it’s not used . Can I still make more buttermilk with previously frozen batch?
yes
Dear Eric, what kind of milk do you need? What happens when using regular UHT?
Any kind of milk will work. Technically UHT will work as well just not as good as regular pasteurized milk.
Would this process work with store-bought buttermilk, or does it have to be that culture starter? I have a quart of buttermilk that I'd like to make last.
Hi would you have a video on how to make Vienna Sausage and or a recipe please. Cheers.
I’ve always used about 2 oz of store bought butter milk as a culture.
Nice. If you can find live culture buttermilk (not pasteurized) even better!! That'll do the trick! Excellent
Thaks for the video! I won't be using much since it isn't currently in my diet, but I've wanted to use it for certain recepies. You can't easily get it here (Zapopan, Jañisco, Mexico) ¿How long will it last frozen?
4-6 weeks
Hola, brother. También soy de zapopan. ¿Te llegó el pedido? Saludos.
Do you have to refrigerate the buttermilk after it’s finished culturing?
yes. After it's thickened up place it in the fridge for 1-2 weeks
I had the same question, thanks
Not really related to the buttermilk part, but have y'all ever done a sweeter salami? Maybe with maple, cinnamon, allspice, nutmeg, clove, & white pepper for a little bite? Thanks for the inspiration and instruction!
A while back I did a dessert like salami with candied figs, oranges, cinnamon, and dark chocolate and it was pretty crazy. Maybe I'll make that again or something like it and post the video
add some dry milk next time it gives great results :)
if you need to take a break and need to put your process on hold for a bit can you freeze some of your buttermilk and then use it for starter again later??
yes
What is the name of the thing you put inside the milk?
Only in North America, it is called buttermilk. Everywhere else it is known as curd. You need to churn this to remove butter, which will leave out buttermilk. This process is same as making Yogurt, except that we use different bacteria known as bacteria Lactobacillus bulgaricus and Streptococcus thermophilus to make Yogurt.
We address this in the first half of the video😉
the buttermilk i buy from the store is alot thinner, I use it for marinating chicken. the stuff y9ou just made is way thicker, but i noticed when you were adding the old buttermilk to the new batch it was thin. does the Buttermilk thin out over time?
Yeah. As it's mixed and used the culture gets thinned a bit
Does milk have to be pasteurized for this culture ? I get fresh milk from a farmer.
Interesting video, thank you. Does it require whole milk or can lesser fat milk ( 1% or 2% milk) be used? Here in Canada, milk is usually sold in bags. 4 litres in 3 bags. Can this buttermilk culture be made in a large bowl? Would the bowl need to be covered with cling wrap or would a clean dish towel work? I don't know if the buttermilk culture powder is available here, is it possible to use 1 cup of store bought buttermilk to start the initial batch? Thanks.
You can make this in a food safe bowl. I would just cover with cling film. You can use store bought buttermilk if it has live cultures and it's not pasteurized
@@2guysandacooler Thank you very much.