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Buttermilk is VERY easy to make yourself. It is so nice to have it on hand to use in my pancakes, breads, and other recipes… and it is good for you. Here is the recipe. All you need to make buttermilk are the following two ingredients:
- Whole milk (store bought is fine, but don’t use “ultra-pasteurized.”)
- ¼ cup of buttermilk (homemade or store bought – this is your starter)
Put ¼ cup of store bought or homemade buttermilk into a 1 quart canning jar, then fill the jar up with whole milk. Seal the jar and shake it well.
Put the jar somewhere where it will be a little warm, such as in a dark kitchen cupboard, and leave it there for 12-24 hours. I like to put my quart jars in the oven with the light on over night. By morning they are usually set up. After 12-24 hours, it should be set up a bit. My buttermilk is always a lot thicker than the store-bought – almost like yogurt. That is fine, though. Shake the jar and place it in the fridge. After it has cooled, you have buttermilk to use!