I was raised eating buttermilk and cornbread with a slice of raw Vidalia onion and salt and black pepper and pepper vinegar. I still eat it several times a week. Sometimes I make cracklin cornbread. I have even made buttermilk out of fresh goat milk using this method.
I live in a place where buttermilk is not available, but cultured sour cream is. From my research, the bacteria used to make sour cream are the same as those used to make cultured buttermilk, so I used 100ml of sour cream (it needs to have live cultures) to 1 L of whole fat, non-UHT milk and let it sit at room temp for 18 hours with the jar covered with cheesecloth, then capped and refrigerated. It tastes exactly like cultured buttermilk to me, and works in my biscuit (American style, not cookies), bread and other recipes calling for buttermilk. I was most pleasantly surprised, and now I can make buttermilk whenever I need it. I thought this might be helpful for those of you who are not able to purchase buttermilk at the store. :) Edit: I've used as little as 50ml of sour cream and this still works, though you might have to let it sit for a couple of more hours depending on temperature.
It would be OG, the cultures in Butter Milk and Sourcream are both Naturally occurring mesophilic cultures, which mature at room temperature, so yes that would work and produce the same results.. I'm glad to have been some help.. Steve
It's good to know that once made this buttermilk can be frozen. Making my own buttermilk will save me money on cost (buttermilk is not cheap) and having to throw out old buttermilk. Thanks!
You can't get pasteurized milk that hasn't been homogenized in America, at least not around here. My favorite way to use buttermilk, especially in summer, is to freeze it like ice-cream. You are kind of stuck if you're diabetic and love ice-cream, but frozen buttermilk is an all natural lower carb option. And for someone who loves buttermilk, it is a refreshing and delicious treat.
I use to buy pasteurized only milk from my local Farmers Market a few years ago for making kefir milk, which reminds me a lot of buttermilk. Actually, I used it the same as buttermilk.
@@LatteBrown that's good to know, so you can make biscuit's with kefir milk?? or anything that calls for buttermilk?? I'm not sure of what some ppl mean by full cream, unless it's cow's milk, which is impossible to purchace in Michigan, not FDA approved. so I assume full cream would = heavy whipping cream. do you know?? I appreciate any answer.
@@NICKYM26 Yes, I have used kefir milk to make biscuits and as a replacement for buttermilk. You are correct about full cream being the same as whipping cream. Straight from the cow milk is impossible to buy or obtain legally in Michigan, unless you know someone with a milking cow. Half and half is equal parts whipping cream and whole milk. I hope this helps...
I have always loved buttermilk. I was raised as a kid to have a cup as a treat with salt and pepper on top! Now I drink maybe a quart a day. I’m buying two a day. So you are saying the cultures are in all buttermilk and I can save a little from each bottle and add to milk and so as the video says leave for 36 hours and I’ll have buttermilk? So the existing buttermilk acts as a starter for a new batch?? Wow! Thanks!
Many here in the Netherlands love buttermilk too and I so recognize your reaction when you tasted your fresh batch. A glass of buttermilk, there's nothing like it. Or maybe a good yogurt? A few days ago I made a batch of something resembling a thick yogurt using grocery store Skyr and full fat lactose free milk at room temp. I saw a (Dutch) video where the guy said Skyr was also mesophillic? First time doing something like this. After 1,5 day (I actually forgot to check in half a day ) it was all separated. I let it drip a few hours in a pillow casing and it turned out lovely. Almost resembling a thick quark. In the fridge it became even denser. Do you know anything about this or making Skyr? I'd love it if you did a video on that! Greets from Holland (Edit: There is a authentic video on Skyr on TH-cam, from the "inventor", but we don't see the rennet part. It confused me.)
It sounds like you were half way to making cheese. When left for long enough the milk solids begin to seperate from the liquid resulting in cheese curds and whey.
Hi there, hey did you get that idea from me about making it as I did say you should make your own. It is nice added to thickened cream and when you put it in the fridge its so firm a spoon holds in place, tastes like double cream. Kefir is another thing you should try that stuff recultures for ever if you look after it.
Thanks Stevie, it was funny, when you mentioned it those weeks back, we had already planned to share the making but I think you might have spurred me on buddy.. Thanks
That is kewl no problems, what is the brand of Buttermilk that you use, I have just used Aldi Buttermilk, it's not too expensive like about $1.79 for 600 mL. But yes its way cheaper to re culture it.
I make kefir milk every 24 hrs, I'm loaded with grains, so do you mean you can make buttermilk from milk and kefir milk. confusing when ppl say full cream milk, ??? we only have milk from the grocery store in the U S we just call it whole milk. thank's for the comment. and if you can reply to the kefir and milk as making buttermilk, tks Nicky
I use whole milk with rice vinegar, room temperature, 30 mins later has a little few small chunky texture thing, not thick, I stir it, and 4 hrs later no more small chunky texture thing, just liquid, is there anyone could help me figure out where I did wrong 😭😭😭
This makes so much sense! I've been using the "cheater" way to make buttermilk (adding lemon juice or vinegar) but never really loved the result. I am going to try freezing it as well. Thanks again for all your inspiration!
Yes, lemon will just really curdle the Milk, we need to grow the healthy Cultures Lisa and it really is very Simple, similar to next weeks Recipe.. If I get it finished in time :o) XX
I've learnt a lot from you Steve - your videos are very engaging and informative. I appreciate your dedication to this channel. You put so much effort into these videos, and you try to help people to learn something new about cooking! Also, do you have a bread and butter pudding recipe?
Great vid. How could I make it from scratch? I'm in an irish diaspora trying to make soda bread and BM is not sole comercially/in stores anymore. Need true BM as baking soda activates with its acidity. Or maybe try leftover yogurt whey? Thanks and keep em comin
Strewth! I just bought buttermilk for the first time in my life, and I'm doing a buttermilk fried chicken with it. Sorry Byron, no video. I'll leave that to Steve, the professional.
I was looking for a good recipe that would yield a product similar to that thick creamy one sold at the markets. I see this one is nice and thick, I wonder what results it would give if attempted it with heavy cream instead of milk. Also, if made with milk, would it be ok if I added about 1/4 cup of heavy cream to thicken it?
The 1st thing that is made from heavy cream is whip cream! then come the butter! then the whey! Make butter from heavy whip cream or Whole milk cream on top!./ That stuff cost a lot of money! Use the whey to make butter milk ect cook with for breads and things
I made this 4xs already and really good. However, the next batch I made didn't form or got thickened. What did I do wrong? and how to save it so I don't have to throw out the milk?
I’ve been making buttermilk for years. I use the same technique. Here in Canada I buy a huge jug of Homo milk, drink about half and then inoculate the remainder with about a cup of my ‘beast in the kitchen’ fermented buttermilk. I rarely don’t have some sort of milk experiment going on in my fridge or counter. I’ve also added about 1/4 cup of sour cream to 2% milk and make salad dressings with it. Let it sit in the fridge and watch it thicken up, yummy sour cream taste but loose enough for dressings, mashed potatoes, or soups. Sadly, I have yet to meet someone my age who’s cuckoo for buttermilk like me. Seniors often tell of their younger years eating pumpkin pie with buttermilk but that’s about it. Oh well, more for me! PS- Reduced fat buttermilk is such a poor example of authentic buttermilk, I suggest you avoid it.
Most easiest way is > Buy butter milk> Now what you can do is> to mix it 50/50 milk and butter milk, by setting it out mix togather for 24 hour . Now you got more YUM just b4 you run out. mix again 25/25 for some more butter milk >> for more favor> i use great value butter milk ranch dressing in it YUM Yes i drink it straight from the store! BUT WHY? When you can make MORE You can keep making it, as longs as the culture is still alive!
Bravo!!! I crave butter milk from time to time. I tried several different ways. One was store bought cultured butter, about a tbl spoon per pint and added it to a blender on high pulse. It was immediately better than store bought butter milk. The second was fresh cream that stayed a bit long in the fridge and butter from fresh store bought sour cream. I left those to mature in Oklahoma's 100+ F temp wrapped the glass container snug but not tight for about long enough to 'bubble' up a bit. Dang good stuff! I was surprised, to be polite. The store bought butter method was very good. The soured sweet cream or store bought sour cream mixed to butter for a starter was King of all. I guess because I let it sit and slowly get to body temp I then let it mature in the fridge for a couple of days. I am looking forward to seeing how you make cheese from this. Take care from Oklahoma Mike and Vee
Thanks for you fun and informative thought there Mike.. Cheese won't be happening any time soon as we are about to have some big changes :o) C'ya Steve
Indeed, this is also really nice just to Chug.. :o) We keep making it over and over, the past week or two.. Yummy, it won't last, we're about to go outback... XX
Hi, Steve. Your buttermilk turned out amazing, it's perfect for dipping your chicken to make crispy buttermilk fried chicken, which I'm sure would make a great video.
I watched the video again, and he said full cream not full fat. What is full cream, heavy cream? I want to make this, if I don't hear anything, I'm going to use heavy cream or full cream. I'm still unsure...
Full fat milk is how it comes out of the cow (basically) ie non of the fat removed. I think full fat milk is about 3-4% fat as opposed to trim milk which is about 1%
Am watching this bcos I bought 500ml butter milk for first time today. It looks like Maas and smells like sour milk than off milk. I expected it to look like a smooth cream milk or sort of. I thought maybe is has expired 😂
Possibly you're not bright enough to understand we use the Culture from the 1st Butter milk to make more, the same way you use Yogurt to make Yogurt and Vinegar to make vinegar, sorry if that's too hard for you to digest..
LOL, Steve, those camera zoom ins are a little bit creepy, like from a cheap horror film. I strongly suggest you to stop using them, it's in total contrast with the rest of the atmosphere.
I was raised eating buttermilk and cornbread with a slice of raw Vidalia onion and salt and black pepper and pepper vinegar. I still eat it several times a week. Sometimes I make cracklin cornbread. I have even made buttermilk out of fresh goat milk using this method.
Thanks for sharing.. 👍
I live in a place where buttermilk is not available, but cultured sour cream is. From my research, the bacteria used to make sour cream are the same as those used to make cultured buttermilk, so I used 100ml of sour cream (it needs to have live cultures) to 1 L of whole fat, non-UHT milk and let it sit at room temp for 18 hours with the jar covered with cheesecloth, then capped and refrigerated. It tastes exactly like cultured buttermilk to me, and works in my biscuit (American style, not cookies), bread and other recipes calling for buttermilk. I was most pleasantly surprised, and now I can make buttermilk whenever I need it. I thought this might be helpful for those of you who are not able to purchase buttermilk at the store. :)
Edit: I've used as little as 50ml of sour cream and this still works, though you might have to let it sit for a couple of more hours depending on temperature.
It would be OG, the cultures in Butter Milk and Sourcream are both Naturally occurring mesophilic cultures, which mature at room temperature, so yes that would work and produce the same results.. I'm glad to have been some help..
Steve
It's good to know that once made this buttermilk can be frozen. Making my own buttermilk will save me money on cost (buttermilk is not cheap) and having to throw out old buttermilk. Thanks!
Thanks, yes it freezes very well..
I'm happy to see this method. Whenever I've substituted milk with lemon or vinegar, the results haven't been satisfactory.
From Québec, Canada. Thank you very much, I tried you tip and it really is fantastic. It will make me save a bundle
You're so welcome!
I drink buttermilk it's my favorite. Just discovered Bulgarian buttermilk which I think is better than regular buttermilk
You can't get pasteurized milk that hasn't been homogenized in America, at least not around here. My favorite way to use buttermilk, especially in summer, is to freeze it like ice-cream. You are kind of stuck if you're diabetic and love ice-cream, but frozen buttermilk is an all natural lower carb option. And for someone who loves buttermilk, it is a refreshing and delicious treat.
You can in some parts Julie, I have seen it there but it's not important, if it's been homogenised it will still work fine.
I use to buy pasteurized only milk from my local Farmers Market a few years ago for making kefir milk, which reminds me a lot of buttermilk. Actually, I used it the same as buttermilk.
Yes you can. Go to a friend or neighbor farm or farmers market
@@LatteBrown that's good to know, so you can make biscuit's with kefir milk?? or anything that calls for buttermilk?? I'm not sure of what some ppl mean by full cream, unless it's cow's milk, which is impossible to purchace in Michigan, not FDA approved. so I assume full cream would = heavy whipping cream. do you know?? I appreciate any answer.
@@NICKYM26 Yes, I have used kefir milk to make biscuits and as a replacement for buttermilk. You are correct about full cream being the same as whipping cream. Straight from the cow milk is impossible to buy or obtain legally in Michigan, unless you know someone with a milking cow. Half and half is equal parts whipping cream and whole milk. I hope this helps...
Thanks so much Steve great recipe and much information for our health...stay blessed
I have always loved buttermilk. I was raised as a kid to have a cup as a treat with salt and pepper on top! Now I drink maybe a quart a day. I’m buying two a day. So you are saying the cultures are in all buttermilk and I can save a little from each bottle and add to milk and so as the video says leave for 36 hours and I’ll have buttermilk? So the existing buttermilk acts as a starter for a new batch?? Wow! Thanks!
Many here in the Netherlands love buttermilk too and I so recognize your reaction when you tasted your fresh batch. A glass of buttermilk, there's nothing like it. Or maybe a good yogurt?
A few days ago I made a batch of something resembling a thick yogurt using grocery store Skyr and full fat lactose free milk at room temp. I saw a (Dutch) video where the guy said Skyr was also mesophillic? First time doing something like this. After 1,5 day (I actually forgot to check in half a day ) it was all separated. I let it drip a few hours in a pillow casing and it turned out lovely. Almost resembling a thick quark. In the fridge it became even denser. Do you know anything about this or making Skyr? I'd love it if you did a video on that! Greets from Holland
(Edit: There is a authentic video on Skyr on TH-cam, from the "inventor", but we don't see the rennet part. It confused me.)
It sounds like you were half way to making cheese. When left for long enough the milk solids begin to seperate from the liquid resulting in cheese curds and whey.
Hi there, hey did you get that idea from me about making it as I did say you should make your own. It is nice added to thickened cream and when you put it in the fridge its so firm a spoon holds in place, tastes like double cream. Kefir is another thing you should try that stuff recultures for ever if you look after it.
Thanks Stevie, it was funny, when you mentioned it those weeks back, we had already planned to share the making but I think you might have spurred me on buddy.. Thanks
That is kewl no problems, what is the brand of Buttermilk that you use, I have just used Aldi Buttermilk, it's not too expensive like about $1.79 for 600 mL. But yes its way cheaper to re culture it.
I make kefir milk every 24 hrs, I'm loaded with grains, so do you mean you can make buttermilk from milk and kefir milk. confusing when ppl say full cream milk, ??? we only have milk from the grocery store in the U S we just call it whole milk. thank's for the comment. and if you can reply to the kefir and milk as making buttermilk, tks Nicky
I'm not sure I understand? Kefir and buttermilk are two different things, albeit similar.
I leave my (cultures) in the refrigerator for a month sometimes when I am on vacation and they never die !!!!
If you have the chance to Join us for a Live Chat, Q&A from India tomorrow, please do so.. the link is here - th-cam.com/video/UtdtV1kt4p0/w-d-xo.html
I use whole milk with rice vinegar, room temperature, 30 mins later has a little few small chunky texture thing, not thick, I stir it, and 4 hrs later no more small chunky texture thing, just liquid, is there anyone could help me figure out where I did wrong 😭😭😭
Jovian Lin did you find out yet? I’m confused too
This makes so much sense! I've been using the "cheater" way to make buttermilk (adding lemon juice or vinegar) but never really loved the result. I am going to try freezing it as well. Thanks again for all your inspiration!
Yes, lemon will just really curdle the Milk, we need to grow the healthy Cultures Lisa and it really is very Simple, similar to next weeks Recipe.. If I get it finished in time :o) XX
Thanks Steve! I’m Always out of buttermilk or it’s spoiled in my Fridge! And I didn’t know that you could freeze it! I’m now a new subscriber!❤😊
Wonderful. Money saving video😋
Just used this for scones delish great as usual guys many thanks
I've learnt a lot from you Steve - your videos are very engaging and informative. I appreciate your dedication to this channel. You put so much effort into these videos, and you try to help people to learn something new about cooking! Also, do you have a bread and butter pudding recipe?
All the health benefits aside that buttermilk has, i just love the taste of it. That is a reason for making my own. =)
I do too Florian, Like a Yakult without all the sugary processed taste, it's just delicious, Thanks..
Great vid.
How could I make it from scratch? I'm in an irish diaspora trying to make soda bread and BM is not sole comercially/in stores anymore.
Need true BM as baking soda activates with its acidity.
Or maybe try leftover yogurt whey?
Thanks and keep em comin
That's a wee bit trickier, you'd need to get good cream and mix it to butter, leaving butter milk, but it would have to be not overly treated. not UHT
Thanks for the recipe. Can full cream milk and yoghurt culture be used for butter milk after pasteurization? Thanks
Strewth! I just bought buttermilk for the first time in my life, and I'm doing a buttermilk fried chicken with it. Sorry Byron, no video. I'll leave that to Steve, the professional.
Gosh the pressure is on but I am about to head off on the road :o)
Hi Steve, can I use buttermilk from supermarket? I'm in Australia NSW I need it to make cheese. Thank you 😊
Yes. I believe I bought a live culture buttermilk from woolies or coles. Just make sure it’s live.
That chefs jacket is fabulous
Thanks, it's my oldest Jacket.
Thanks Steve! I definitely need to try this out. Would you recommend using a stick/immersion blender to get the lumps out?
But I love the lumps...
Be sure the buttermilk you start with still has active cultures. Sometime they pasteurizer buttermilk after the cultures has done there work.
Indeed, that's why It's important to look for for Cultured Buttermilk, rather than just Buttermilk BOT..
I was looking for a good recipe that would yield a product similar to that thick creamy one sold at the markets. I see this one is nice and thick, I wonder what results it would give if attempted it with heavy cream instead of milk. Also, if made with milk, would it be ok if I added about 1/4 cup of heavy cream to thicken it?
can I use the frozen buttermilk as a culture to make new buttermilk ?
I would say yes..
The 1st thing that is made from heavy cream is whip cream! then come the butter! then the whey! Make butter from heavy whip cream or Whole milk cream on top!./ That stuff cost a lot of money! Use the whey to make butter milk ect cook with for breads and things
in sub continent its lassi but we add water before we drink as it's yogurt
I made this 4xs already and really good. However, the next batch I made didn't form or got thickened. What did I do wrong? and how to save it so I don't have to throw out the milk?
It's possible your culture has died, best get some more and try and save it.. Sorry for the slow reply
Hallo mr Steve,
Here at Jakarta,, we have no butter milk.
Can I use yoghurt for reculture the milk?
an online shop from Bandung sell the dry buttermilk/ buttermilk powder. you can find it in shopee
Hi What percentage is full cream milk?3pct?
I would aviod storage in a soft plastic jar...also avoid freezing plastic
This is great Steve! I have some Cultured Buttermilk. Is that the best kind to use to make more Buttermilk?
Yes it is.
Great , thank you.
Can I use either pasteurize/uht full cream milk for this recipe?
A BiG Big biG thank you from france 🇫🇷. Good explanations, a good vibe and a great milk. Bravo 😊.
Most Welcome.. :o)
Can I use the fresh milk pasteurized to make the buttermilk?
Thank you
You're welcome
I’ve been making buttermilk for years. I use the same technique. Here in Canada I buy a huge jug of Homo milk, drink about half and then inoculate the remainder with about a cup of my ‘beast in the kitchen’ fermented buttermilk. I rarely don’t have some sort of milk experiment going on in my fridge or counter. I’ve also added about 1/4 cup of sour cream to 2% milk and make salad dressings with it. Let it sit in the fridge and watch it thicken up, yummy sour cream taste but loose enough for dressings, mashed potatoes, or soups. Sadly, I have yet to meet someone my age who’s cuckoo for buttermilk like me. Seniors often tell of their younger years eating pumpkin pie with buttermilk but that’s about it. Oh well, more for me! PS- Reduced fat buttermilk is such a poor example of authentic buttermilk, I suggest you avoid it.
I avoid all things reduced fat lol thanks
Welcome to the tribe!
Most easiest way is > Buy butter milk> Now what you can do is> to mix it 50/50 milk and butter milk, by setting it out mix togather for 24 hour . Now you got more YUM just b4 you run out. mix again 25/25 for some more butter milk >> for more favor> i use great value butter milk ranch dressing in it YUM Yes i drink it straight from the store! BUT WHY? When you can make MORE You can keep making it, as longs as the culture is still alive!
Great video as usual.Great for biscuits and gravy from the U S A would you think of making them sometime
Thanks Toni, I did make American style biscuits some time back.. Next time I would like to film it in the USA.. ;o)
Bravo!!! I crave butter milk from time to time. I tried several different ways. One was store bought cultured butter, about a tbl spoon per pint and added it to a blender on high pulse. It was immediately better than store bought butter milk. The second was fresh cream that stayed a bit long in the fridge and butter from fresh store bought sour cream. I left those to mature in Oklahoma's 100+ F temp wrapped the glass container snug but not tight for about long enough to 'bubble' up a bit. Dang good stuff! I was surprised, to be polite.
The store bought butter method was very good. The soured sweet cream or store bought sour cream mixed to butter for a starter was King of all. I guess because I let it sit and slowly get to body temp I then let it mature in the fridge for a couple of days.
I am looking forward to seeing how you make cheese from this.
Take care from Oklahoma
Mike and Vee
Thanks for you fun and informative thought there Mike.. Cheese won't be happening any time soon as we are about to have some big changes :o) C'ya Steve
Steve's Kitchen I will be awaiting any changes and surprises you may have for us and new recipes.
That looks yum Steve, buttermilks so good in many recipes, especially cornbread & quiche IMHO. Thanks for sharing. Take care. ❤☺🐶
So many recipes indeed Maxi, Michele and I have taken to drinking it neat, it's so good.. Thanks
Steve's Kitchen Yep there are Steve. & what with the Sauerkraut & buttermilk, you'll both have very happy tummies indeed. 👍👍 ❤☺🐶
Perfect with Mama’s cornbread and some chopped onion 🧅
Thank you Well done.
Welcome.
Is there a way to test if my store bought Cultured Buttermilk is still active before I make my own from it?
Mmmmmmm.... That taste sooo good!! That taste sooo delicious and very refreshing milk!! Great experiment!! See u anytime!!
Tasted great Kenny, Thanks ;)
Steve's Kitchen You welcome!! Have a wonderful day too!!
My thoughts:
Buttermilk pancakes are fantastic🎈
Indeed, this is also really nice just to Chug.. :o) We keep making it over and over, the past week or two.. Yummy, it won't last, we're about to go outback... XX
I just wanted to know since I live in Puerto Rico and it's very hot would it spoil over night?? Also I don't have buttermilk over here
Hi, Steve. Your buttermilk turned out amazing, it's perfect for dipping your chicken to make crispy buttermilk fried chicken, which I'm sure would make a great video.
It's perfect for so many great Buttermilk Recipes Byron.. We are off on another big trip in August, hope you'll enjoy it.. :o)
Thanks for sharing. I love your channel...!
Well, Thank you
Thank you!!!!!!!!!!!
Do I use whole milk
Preferably yes..
Steve can you use whole milk or does it have to be heavy cream?
Ron Consumer - Now I'm confused! Steve stated to use "full fat" milk, which I thought was whole milk...Thanks
That's what thought but he keeps saying full cream or full fat milk.
I watched the video again, and he said full cream not full fat. What is full cream, heavy cream? I want to make this, if I don't hear anything, I'm going to use heavy cream or full cream. I'm still unsure...
No he means full fat milk or whole milk not cream.
Full fat milk is how it comes out of the cow (basically) ie non of the fat removed. I think full fat milk is about 3-4% fat as opposed to trim milk which is about 1%
I didn't know you can do this 😮
Can you do this with the leftover buttermilk from making butter? Instead of the whole milk?
Can i make buttermilk with yakult???
Why don't you have your clock transition on your store? I would buy that as an actual clock for my kitchen.
Because I am so Lazy, I have been meaning to do some stuff like that for years, time just keeps getting away :o) Thanks Kappa
but i dont have any buttermilk left what can i do ?
Great!
superb 👌
Nice one Steve, and Thank you, for this one :-))
Thanks
Damnnnnnnnn. Thank You
Always welcome..
3 to 5? in holland its 70 cents a liter.
DEKIKK. It's $3.89 for a half gallon in the USA. So that'd be roughly $8.00 a gallon. On the other hand, Milk is $1.17 / $2.20 gallon
Hi Steve, new subscriber here. Can you do a vid on kefir? I hear it's very good for you.
I can't do cooking requests at the moment Ed, sorry, I am travelling. Are you watching the new stuff? Cheers
😍😍😍
Check that out
watching this video halfway through I just realized his wearing a chefs jacket
What if we don't have any buttermilk to start with?? Like I don;t have buttermilk in my entire city!!
use joghurt!
@@Robert420L but won't the ending product be just yogurt too?
Am watching this bcos I bought 500ml butter milk for first time today. It looks like Maas and smells like sour milk than off milk. I expected it to look like a smooth cream milk or sort of. I thought maybe is has expired 😂
I love buttermilk I can drink it right after I eating 🍒
👍 Cool
step 1: already have buttermilk. FFS
Are you sure that you had made buttermilk?
I think you made yogurt.
Sorry this is not buttermilk THIS IS milk curd
Don't apologise for being wrong.
Did this guy use buttermilk in a "how to make buttermilk" recipe???
Possibly you're not bright enough to understand we use the Culture from the 1st Butter milk to make more, the same way you use Yogurt to make Yogurt and Vinegar to make vinegar, sorry if that's too hard for you to digest..
Frank Organ
how to make buttermilk, step one, pour your buttermilk.... wait what....?
Far from it, hope your hearing improves.
Very expensive there
It can be here too, I have made 4 batches with that one bottle, so far :o) Cheap as chips.
Steve's Kitchen thats good. Here in Germany, it costs 30 cents half a litre in the store
Wow, that's cheap, here it would be 20 time that.. :)
Steve's Kitchen perhaps caused by the climate. I don't know. Milk is here pretty cheap and also meat and eggs and flour.
NOT REAL BUTTERMILK! 😠
LOL, Steve, those camera zoom ins are a little bit creepy, like from a cheap horror film. I strongly suggest you to stop using them, it's in total contrast with the rest of the atmosphere.
Not sure what you mean :) If your talking about Jump cuts you'll not be able to watch a TV show without them