...buttermilk and the fabric from my next sewing project...any guesses?!
You can imagine my excitment when I finished sub-culturing buttermilk. Does it sound hard or complicated? If so, I guess that I "tricked" you because the recipe is so simple it isn't funny!
I'll show you how, and then YOU can have those amazingly fluffy biscuits and pancakes!!
1) Allow a cup of filtered fresh raw milk to sit covered at room temperature until it has thickened, which took me 3 days.
2) Place 1/4 cup of the thickened milk in a pint mason jar.
3) Add a cup of fresh milk (does not have to be raw at this point), cover, shake to mix, and allow to sit at room temperature until thickened again (it took 2 days for me this time).
4) Repeat this transfer of sub-culturing several more times until the milk dependably thickens in 24 hours. I only did the transfer one more time, so in total I transfered the milk and culture 3 times. Taste a small amount to confirm that it is tart, thickened, and has no off flavors (e.g. tart but not bitter).
I came away with 3 quarts of delicious buttermilk.
To make a gallon of buttermilk, add 1 quart buttermilk to 1 gallon of fresh whole milk and pour into a large container. Mix, and pour back into the original containers. The next day, the entire five quarts will be nicely thickened.
That's it, and it is much better than the old, pasturized, store bought buttermilk that we *used* to get - but no more:) Next up is how to make Cream Cheese. But first, I need to get some more raw milk with cream!!
P.S. Thank you for all of your kind and encouraging comments on yesterdays post!! I enjoyed reading each of them:)