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Discussion Starter · #1 ·
I tried the <a href="http://www.cheesemaking.com" target="_blank">www.cheesemaking.com</a> source listed in the NT book but I guess they no longer have it because nothing comes up in the search??? Does anyone else know of an online place for active buttermilk culture? I like too far away from Whole Foods to drive over there just to see <i>if</i> they have it. thanks mamas!
 

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<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lurk.gif" style="border:0px solid;" title="lurk">:
 

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Discussion Starter · #3 ·
I found a great site! I don't remember the address but will post it when I find it again. On the site it said that you can use existing buttermilk as a starter! So that makes it a lot easier to make buttermilk then I thought! 1 part cultured buttermilk to 4 parts milk. I don't know if it has to be whole millk buttermilk or if the lowfat buttermilk that I usually see at the store is good enough. I'll try experimenting...
 

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Visit David Fankhauser's web site.... he goes into detail on how to make yogurt, buttermilk, cheese, rootbeer, gingerale.. and more he is a homesteading college professor and is extremely helpful.<br><br><a href="http://biology.clc.uc.edu/fankhauser/Cheese/CHEESE.HTML" target="_blank">http://biology.clc.uc.edu/fankhauser/Cheese/CHEESE.HTML</a><br><br>
buttermilk can be made from any buttermilk but you have to be sure that it is "cultured" buttermilk so that there is a live culture to use.
 
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