How To Make Buttermilk

Cultured Buttermilk

Cultured buttermilk is prepared in the same manner as yogurt by inoculating milk with a special culture and allowing it to grow under certain conditions. However, the type and the amount of culture, and the temperature conditions, differ from yogurt production. Buttermilk requires twice as much culture as yogurt; it must be incubated for up to 2 - 3 times as long and at a considerably lower temperature. For these reasons, it is best to use an electric yogurt maker or a thermos when making buttermilk. Buttermilk has a milder taste than yogurt and is lower in calories because it is produced from skim- or low-fat milk. Try Orange Buttermilk Smoothie or substitute home-made buttermilk in any dish requiring yogurt for milder, lower-calorie results.

  •  SETTING TIME: 8 - 16 hours
  •  YIELD: A little over 4 cups (1 litre)

  •  PREPARATION TIME: 30 minutes

  •   3/4 cup (185 ml) commercial cultured buttermilk
  •   2/3 cup (165 ml) full-fat milk powder

  •   4 cups (1 litre) fresh skim or low-fat milk

1. Heat the milk over moderate heat in a heavy-bottomed 2-litre/quart pan, stirring constantly. Don't boil the milk; just heat it until it reaches 42°C/108°F. Remove from the heat.

2. Blend the buttermilk and milk powder in a blender or food processor until
smooth.

3. Whisk the warm milk with the buttermilk and milk powder, until smooth. Immediately pour the mixture into an electric yogurt machine or wide-mouthed thermos and cover loosely. Wrap the container in a thick towel or blanket and set aside at a temperature of about 26°C/80°F for between 8 and 16 hours or until it sets. Buttermilk can be refrigerated for up to 1 week.

Note: After one week, buttermilk is ideal for curdling milk in the production of Home-made Curd Cheese (Panir).