Homemade Buttermilk

If you love buttermilk like me, you’re probably wondering how to get plastic-free buttermilk. This stuff is awesome. I use it in pancakes, waffles, biscuits and salad dressing. I also like to drink it plain or with orange juice. And the best part? You can even use it to make ricotta cheese, cottage cheese and crème fraîche. Its definitely not something I’m giving up. So I bought a plastic lined carton to use as a starter. I know what you’re thinking. “Wait… what? This is a site about cooking without plastic!!!” (Yes, milk cartons are lined with plastic.) But hear me out. Once I make this initial batch, I’ll be able to keep it going, and I’ll never have to buy a plastic-lined carton again. I also won’t have to buy cottage cheese, ricotta cheese or crème fraîche in plastic tubs ever again. Here are the ingredients I used:

  • 1 1/2 cups milk (I used 2% milk. You can use 1% milk or whole milk too, but I wouldn’t use fat-free milk.)
  • 1/2 cup cultured buttermilk (It has to be cultured buttermilk, not the stuff you get when you make butter. Also, make sure you get real cultured buttermilk, not something with thickeners, powdered milk and flavorings. That is just buttermilk-flavored milk, not the real thing. Organic Valley is a good brand to use as your starter.)

Combine milk and buttermilk in a jar.

Cover with a cloth (I used a napkin) and put in a warm place. I put mine in the oven. If you do this, put a sign on the oven so that nobody turns it on.

Let sit for about 24 hours, or until thickened. It should smell tangy like buttermilk.

Give it a stir and put it in the fridge. I had some of this buttermilk-orange drink when it was finished. Enjoy!

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