Buttermilk made by yourself
Time
Preparation time: 1 min.
Rest period: 8 hours
Total preparation time: 8 hours 1 min.
I like buttermilk for my life, half a liter every morning. I moved to the US five years ago, and to my astonishment, I discovered that buttermilk is completely unknown as a drink here, at least in Colorado.
What is expressed, inter alia, that my consumption of buttermilk, taken by the Americans with naked horror and incredulous amazement. Buttermilk, is used here exclusively for baking. Especially for the famous buttermilk pancakes. The stuff is correspondingly expensive, and often not available in many supermarkets.
(Digression: If you go to one of these American breakfast venues like ihop, buttermilk pancakes are served on a mountain basis, but if you ask them to simply serve this basic ingredient as a drink in a glass, you just get shrugs. Pancakes until the doctor comes, but have no buttermilk. Hmhm, yeah, weird, right?).
In my eternal search for available and affordable buttermilk, in my desperation, I've just experimented with making the stuff myself. And was shocked how incredibly easy and idiot-proof that works.
Simply put some ready-made (bought) buttermilk into a glass or plastic jar, top up with normal milk, stir well, leave loosely covered for about eight to twelve hours at room temperature, let the buttermilk cultures do their work - and voila - the complete jar contents has turned into a delicious, delicious buttermilk.
The process can be repeated as desired, from the homemade buttermilk again a little bit branch off, filled with milk, completely transformed into buttermilk and so on ad infinituum. The buttermilk culture can be continued so infinitely, only for the start you have to use one last time bought buttermilk.
I like to stir in about a teaspoon of salt per liter, but that's a matter of taste.
And since normal milk costs only about a third to a quarter of buttermilk here, and of course it's available in abundant quantities everywhere, I've finally solved both the cost and availability issues.
Who wants to know exactly:
I mix about 200 ml of buttermilk into one liter of normal milk. This is possible with any type of milk, from fat-free to whole milk, depending on the level of distress. I take the 1% milk. In addition, I avoid making it come in contact with metal (supposedly bad for the crops), and stir with a wooden spoon.
Otherwise, you may like to experiment with the basic ingredients. Maybe go with kefir, goat's milk, etc. pp.
