Culture fresh buttermilk with yogurt
I would like to try culturing fresh buttermilk that I get from whipping butter. I would like to ask if storebought "cultured buttermilk" is done exactly like homemade yogurt, but with fresh buttermilk?
Thus, would the methodology be as follows?
(1) heat buttermilk to simmering (2) cool down to 110 F (3) add live yogurt culture (4) incubate at the proper temperature
Thanks for any insights or those who have attempted this before.
Best Answer
You seem to have gotten the process backwards. You don't culture the buttermilk. You culture the milk, then whip the butter, and the rest is cultured buttermilk, at least if you are going for traditional buttermilk. If you want modern buttermilk, you don't whip anything, just culture the whole milk and consume the result.
The original method would include "self culturing", so you just leave your freshly milked milk at room temperature until it is done (soured). This is not considered acceptable by modern safety standards, even if you have your own cow. If you are starting with milk you bought somewhere, it is not even likely to work. So your best bet to get buttermilk culture is either a package of storebought buttermilk with live cultures, or to look if some specialty store sells the culture itself, possibly online.
I cannot comment on the perfect temperature/time conditions for buttermilk, they are also likely to differ between strains just like they differ between yogurt strains. Maybe somebody else can post the usual ones in another answer.
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How do you make cultured buttermilk yogurt?
To make thick, yogurt-like buttermilk, heat the milk like you would for yogurt, to denature the proteins. Then let it cool to room temperature before stirring in the culture. There's no need to use a yogurt maker because it prefers temperatures around 72 F (22 C). Fermented buttermilk is perfect for smoothies.Can I add yogurt to buttermilk?
So, for every cup of buttermilk needed, use 1 cup of plain yogurt. To make a buttermilk substitute with Greek yogurt and milk, first stir the Greek yogurt to incorporate any of the liquid that may have separated. Then stir \xbe cup Greek yogurt together with \xbc cup milk.Do yogurt and buttermilk have bacteria cultures added?
Benefits of ButtermilkBoth yogurt and buttermilk are fermented milk products with good bacteria in them, but buttermilk has lower fat and protein content in comparison. The fat content is lower because most of the fat has been siphoned off to make butter.Can I use yogurt starter to make buttermilk?
Instructions Part One: Activate the Starter CultureAdd 1 packet of starter culture. Mix well. Cover the container with a towel or coffee filter secured with a rubber band, or put a lid on the container and culture in a warm spot, 70\xb0-77\xb0F. Check after 24 hours to see if your buttermilk has set.🔵 Truth About Buttermilk - What Is It? How To Substitute?
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Answer 2
In addition to rumtscho's excellent answer, I thought I would add some information about culturing buttermilk from milk to make "cultured buttermilk".
Buttermilk culture is its own distinct bacterial culture, and is different from yogurt culture. The easiest way to get it is from other cultured buttermilk. It's also cultured differently. Notably, milk for buttermilk is barely heated at all, and is cultured at room temperature, whereas yogurt is heated and cultured hot:
- Buttermilk: heat milk to 86F and then culture at 72F for 12-24 hours
- Yogurt: heat milk to 116F, and then culture at 110F for 6-12 hours
You could probably make a buttermilky sort of thing using yogurt culture, but really you'd be making drinking yogurt and not buttermilk.
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