How To Make Real Buttermilk?
Real buttermilk isn’t just a tangy dairy product; it’s the byproduct of churning butter. While you can’t recreate exactly that process at home without churning butter yourself, you can create a delicious, cultured buttermilk alternative that rivals the flavor and benefits of the original by culturing milk with specific bacteria.
The Buttermilk Backstory: From Byproduct to Beloved Ingredient
Buttermilk, originally, wasn’t manufactured; it was a happy accident. After farmers churned cream into butter, the remaining liquid—buttermilk—was collected. This liquid, naturally fermented by bacteria present in the milk and cream, developed a distinctive tangy flavor and a slightly thickened texture. Today, commercially available “buttermilk” is often cultured skim milk, inoculated with specific bacteria to mimic the flavor and texture of traditional buttermilk. This article focuses on making a superior alternative to commercial buttermilk using a similar, but improved process.
The Benefits of Homemade Buttermilk
Why bother making your own buttermilk when you can buy it at the store? The answer lies in flavor, control, and gut health. Homemade buttermilk offers several advantages:
- Superior Flavor: You can control the tanginess and overall flavor profile by adjusting the culturing time and ingredients. It tastes fresher and more complex than most store-bought options.
- Probiotic Power: Cultured buttermilk is a great source of probiotics, beneficial bacteria that support gut health. The specific bacterial strains used can influence the probiotic benefits.
- Baking Champion: Buttermilk’s acidity reacts with baking soda, creating a light and airy texture in baked goods. Homemade buttermilk often provides a superior rise and more complex flavor in pancakes, biscuits, cakes, and more.
- Cost-Effective (Potentially): Depending on the cost of milk and yogurt/buttermilk starter in your area, making your own buttermilk can be more economical than purchasing commercial versions, especially if you use it regularly.
- Avoiding Additives: Homemade buttermilk allows you to avoid unwanted additives, preservatives, and stabilizers that are often found in commercial products.
The Process: Culturing Your Own Buttermilk
Here’s how to create a delicious and tangy buttermilk alternative at home:
- Gather your ingredients:
- 1 quart (4 cups) of pasteurized milk (whole or 2% work best)
- 2 tablespoons of plain, unsweetened yogurt with live and active cultures or 1/4 cup of commercial buttermilk containing live cultures. Look for Lactobacillus and Streptococcus species on the label.
- Combine the ingredients: In a clean jar or container, whisk together the milk and yogurt or commercial buttermilk. Ensure the starter is well distributed.
- Incubate at room temperature: Cover the container loosely with a lid or cheesecloth secured with a rubber band. Let it sit at room temperature (ideally 70-75°F) for 12-24 hours, or until it thickens and develops a tangy aroma. The exact time will depend on the temperature of your environment and the activity of the cultures.
- Check for doneness: The buttermilk is ready when it has thickened to a consistency similar to heavy cream or yogurt and has a noticeably tangy smell. Gently tilt the jar to check the consistency.
- Refrigerate: Once the buttermilk has reached your desired consistency and tanginess, refrigerate it to halt the fermentation process. Refrigeration will also further thicken the buttermilk.
- Use within 1-2 weeks: Homemade buttermilk will last for about 1-2 weeks in the refrigerator. Save a small portion (about 2 tablespoons) from each batch to use as a starter for your next batch, up to 3-4 times before you need a fresh starter.
Troubleshooting Common Buttermilk Mistakes
Even with a simple process, issues can arise. Here’s how to avoid common pitfalls:
- Failure to Thicken: The most common problem is the buttermilk not thickening. This can be due to:
- Using milk that’s too cold. Ensure the milk is at room temperature before adding the starter.
- Using a starter that’s inactive. Try a different brand of yogurt or buttermilk with guaranteed live cultures.
- The room temperature is too low. Find a warmer spot for incubation.
- The milk was ultra-pasteurized. This processing method can damage proteins and reduce the thickening ability.
- Unpleasant Odor: If the buttermilk develops an off-putting smell, it’s likely contaminated with undesirable bacteria. Discard it and start with fresh ingredients and a sanitized container.
- Too Tangy: If you prefer a milder flavor, reduce the incubation time. Start checking the buttermilk after 12 hours.
- Too Thin: Using skim milk can result in a thinner buttermilk. Whole or 2% milk will produce a thicker, richer result.
| Mistake | Possible Cause | Solution |
|---|---|---|
| Doesn’t Thicken | Cold milk, inactive starter, low room temperature, ultra-pasteurized milk | Warm milk, try a different starter, find a warmer spot, use non-ultra-pasteurized milk |
| Unpleasant Odor | Contamination | Discard, start with fresh ingredients and sanitized container |
| Too Tangy | Over-fermentation | Reduce incubation time |
| Too Thin | Using skim milk | Use whole or 2% milk |
| Mold forming on top | Contamination and too much air exposure | Use a tighter lid (but not completely airtight), ensure utensils are sanitized, discard if mold is present |
Frequently Asked Questions (FAQs)
Can I use raw milk for making buttermilk?
While some advocate for using raw milk due to its natural bacteria, it’s strongly discouraged without thorough understanding and safe handling practices. Raw milk can contain harmful bacteria that could make you sick. If you choose to use raw milk, ensure it comes from a trusted source and follow strict sanitation guidelines. It may already have significant bacterial activity and not require as much starter.
What kind of yogurt works best as a starter?
Plain, unsweetened yogurt with live and active cultures is essential. Look for yogurt that lists Lactobacillus and Streptococcus species on the label. Avoid yogurts with added sugars, flavors, or thickeners, as these can interfere with the fermentation process. Greek yogurt works but may result in a slightly thicker buttermilk.
Can I use non-dairy milk to make buttermilk?
Yes, you can make a vegan alternative to buttermilk using plant-based milk like soy, almond, or cashew milk. However, the results will vary depending on the type of milk. Use the same method as with dairy milk, adding 1-2 tablespoons of lemon juice or apple cider vinegar to 1 cup of plant-based milk and letting it sit for 5-10 minutes to curdle slightly before using it in recipes. Adding a pinch of salt can also enhance the flavor. However, this is a direct substitution, not a cultured product, and therefore not technically buttermilk, as it lacks the bacterial fermentation.
How do I know if my buttermilk is bad?
Trust your senses. If the buttermilk develops an off-putting odor, visible mold, or an unusual color, discard it immediately. A slight separation of whey is normal, but excessive separation or a slimy texture is a sign of spoilage.
Can I freeze buttermilk?
Yes, you can freeze buttermilk. Pour it into ice cube trays or small containers for convenient use. Thaw in the refrigerator before using. Keep in mind that freezing may slightly alter the texture, but it will still be suitable for baking.
Can I bake with buttermilk that has been stored in the refrigerator for more than 2 weeks?
While homemade buttermilk can last for up to two weeks, it’s best to use it within the first week for optimal flavor and texture. After two weeks, the acidity may become too strong, affecting the outcome of your baked goods. If it doesn’t smell or look spoiled, you can still use it but use caution.
What is buttermilk powder, and how does it compare to homemade buttermilk?
Buttermilk powder is dehydrated buttermilk that can be reconstituted with water. It’s a convenient option for pantry storage, but it lacks the probiotic benefits of fresh, cultured buttermilk. It may also have a slightly different flavor profile.
Can I use store-bought cultured buttermilk as a starter for making my own?
Yes, you can absolutely use store-bought cultured buttermilk as a starter, provided it contains live and active cultures. This is a common and reliable method for creating homemade buttermilk. Ensure the store-bought buttermilk is fresh and hasn’t passed its expiration date.
Why does my homemade buttermilk sometimes have lumps?
Some lumping is normal in homemade buttermilk due to the coagulation of milk proteins during fermentation. Whisking the buttermilk vigorously before use will usually smooth out any lumps. Excessive lumping could indicate over-fermentation or using ultra-pasteurized milk.
What are some uses for buttermilk besides baking?
Buttermilk is incredibly versatile. Use it to:
- Marinate chicken or pork for extra tenderness.
- Make creamy salad dressings and dips.
- Soak grains like oats or quinoa to improve digestibility.
- Add to smoothies for a tangy flavor.
- Make refreshing beverages like buttermilk lassi.
How can I adjust the tanginess of my homemade buttermilk?
Control the tanginess by adjusting the incubation time. Shorter incubation times result in milder buttermilk, while longer times create a tangier flavor. Start checking the buttermilk after 12 hours and refrigerate when it reaches your desired level of tanginess.
Is there a scientific explanation for why buttermilk makes baked goods so moist and tender?
Buttermilk’s acidity weakens gluten strands, preventing overdevelopment and resulting in a more tender crumb in baked goods. It also reacts with baking soda to produce carbon dioxide, creating a lighter and airier texture. The proteins in buttermilk also contribute to moisture retention, keeping baked goods from drying out.