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buttermilk (NT)

post #1 of 5
Thread Starter 
I tried to make whole milk buttermilk out of the NT book yesterday and I think all I ended up with is sour milk (at least that's what it smells like). Any suggestions? How long do you leave it out for? When they say "buttermilk culture" can I just use some buttermilk left over from making butter? Thanks
post #2 of 5
I've always thought that buttermilk was a cultured food product like yogurt, not just a left over from making butter. I would assume you would need the cultured kind to use as a starter.
post #3 of 5
You need to start off with a good buttermilk source. Then use that buttermilk as your starter. Buttermilk is cultured so you need the culture. Make sure it's a good source with nothing "extra" in it. Leave it on the counter overnight and look at it. If it's still really runny let it sit longer. It should be thick and somewhat curdled.

Here's something delish to try with buttermilk culture. Take a liter of good organic whipping cream. Add a few tbsp. of your good organic buttermilk and let it culture on the counter. Once it's nice and thick you will have creame freich (sp?). You can then either use it as sour cream, or you can make cultured butter. Take the cultured cream and put it in you mix master or blender and blend until you have butter. Then drain the milk and you will have both buttermilk and cultured butter. Very good.
post #4 of 5
Thread Starter 
and its safe to leave the heavy cream with buttermilk culture sitting out on the counter? I get worried about inviting organisms that will make me sick. and how do you know when the buttermilk or creme freiche is done? thanks
post #5 of 5
It is very safe. Just cover it with a towel and an elastic band to keep bugs out. In order for a culture to culture it must be kept at an optimal temp for it to grow. Each culture requires a different temp. Yoghurt needs a little warmer temp, kefir and buttermilk require room temp. It may take longer or shorter to culture depending on how warm or cool your house is. You will know it's ready by how thick it is. If you are using heavy cream it will be thick like sour cream, but not super thick. The creame fraiche is on the top and the bottom will be a little more liquidy. Skim the thick cream of the top for sour cream and use the rest for buttermilk, or make butter and buttermilk.
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