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Buttermilk too thick

post #1 of 2
3/10/10 at 10:55pm
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I finally gave up on making cultured raw milk buttermilk and started using pasteurized. The good news is it worked. The bad news is it seemed to work almost too well. The milk cultures fine, but the buttermilk comes out with the consistency of yogurt. I have to mix more milk into it to turn it into a liquid. It's not all that big a deal, but I'm wondering why it does this, and if there's any way to fix it. Any idea?
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post #2 of 2
3/11/10 at 2:52am
real cultured buttermilk is crazy thick. It should still be pourable, and should work great. (I think why storebought buttermilk is so thin is that it is 1% milk. with whole milk, it's much thicker. even the storebought stuff is quite thick for 1% milk.)
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