What is a friendship culture?Grandmotherbear said:Preferably Friendship buttermilk with active cultures. I shake up a quart of skim powder milk and add a cup of friendship and let sit 4-5 hours. Active yogurt cultures will do if thats all you have but it won't tatste the same.
What is buttermilk culture?Shrek said:I "real culture " mine from powdered milk . 1 gallon of powdered milk, 1 cup of buttermilk culture, leave out overnight loose capped, shake and refrigerate in the morning.
mightybooboo said:What is buttermilk culture?
Also,can you just flake some butter into it after its done the culture route?
I'd like to try this.
Also,with my electric butter churn,can I possibly get any butter from 2% milk?
Thanks Shrek,I will give it a try next week and let you all know what happens.I only drink buttermilk :worship: ,cant do the thin regular stuff :no:Shrek said:The cultured buttermilk from the store. I used to buy discounted powdered milk from the salvaged groceries for $1 a box and buy a small carton of buttermilk for 40 cents out of the machine at work and make a gallon or two. Now I have to buy a pint at the store to use as a culture. My father told me I could also start a culture by adding lemon juice and warm water to start the enzyme actions, but I always used the buttermilk as a culture.
mightybooboo said:Thanks Shrek,I will give it a try next week and let you all know what happens.I only drink buttermilk :worship: ,cant do the thin regular stuff :no:
Does it wind up tasting just like the Buttermilk you started it with?Prices are pretty high here,sounds like I could save a buck,always a good thing.
What started this thread was my asking about using whey as the base for buttermilk. We've come full circle. I actually would prefer not to make the cultured kind since I know how it tastes. I want to use the whey.Sarah J said:The culture itself is a specific set of *bacteria* that grows in the milk to give it the unique flavor that we're all familiar with. You can buy buttermilk culture from health food stores or cheesemaking suppliers and add it to warm milk and let it do its thing. Or you can culture your own using store-bought cultured buttermilk milk like the suggestions of the others above. Culturing milk is very similar to making yogurt if you've ever tried that.
Taking thick cream and churning it into butter leaves true buttermilk, uncultured and sweet. You can culture this, but it won't be the same as the stuff that you buy at the store.
As for making butter itself, churning it is easy. If you don't have a churn, you can use the electric mixer or blender on low (and I mean LOW or you'll end up with *whipped* cream!) or if you're like me and don't OWN a mixer or blender, pour the cream into a pint or quart jar. The size you use will be dependent on how much cream you're churning - the cream should be half of the full capacity of the jar you use. Be sure the cream is at *least* 60 degrees before you start - warmer is better...I like room temperature sicne it goes faster. Higher temperatures can cause problems.
Put a good lid on the jar and start shaking it vigorously. It's fun to have several people to pass it around to as each person's arms start to get tired! You will get to a stage where it is thick and doesn't seem to be shaking itself around the jar anymore...KEEP GOING! You're almost there! Pretty soon (like a minute or so) it will start to shake again as the butter separates from the milk. Keep going until it forms into a good chunk and seems to be all separated out.
Pour your new buttermilk into a container and store it in the fridge for making pancakes, waffles, muffins, and all sort of yummy bread recipes. The butter is exactly that - sweet cream butter. Run cold water over it and rinse the butter several times, kneading it with either a clean hand or a spoon (or a butter paddle!). Keep rinsing and kneading until the water runs clear. Knead some salt into it, if you desire (store bought butter normally contains salt if it doesn't specifically say unsalted) and drain any left-over water out. Pop it into the fridge, put it in a jar of ice water, use it immeditaely, you ge the idea.
If you used unpastuerized cream it will keep for about a week in the cold. If it was store-bought cream or pastuerized cream it'll keep longer. It freezes well, too.
Whey is not the same as buttermilk. Whey is what is left-over after the curds form from cheese-making. Cultured buttermilk is made with whole milk, or even sometimes skim milk, but not whey. When you make *butter* the left-over stuff is different and is called real buttermilk. But whey and buttermilk are two different things.Doc said:What started this thread was my asking about using whey as the base for buttermilk. We've come full circle. I actually would prefer not to make the cultured kind since I know how it tastes. I want to use the whey.
If I take cream, put it in a blender and make it into butter, then what's left over is whey -- buttermilk??? You know, I've learned a lot from this thread, but I'm still confused about the whey-buttermilk connection. Anyone care to clarify?!!
Yes - you end up with *almost as much whey* as you started with milk when you separate out the curds. That's a lot of whey and their's still quite a bit of nutrition in it!Doc said:Sarah, Just so happens I love ricotta. Indeed, please share your recipe. Thanks.
There is a dairy three miles away -- uses glass bottles and the milk is delicious. I use it to make yogurt all the time. I'm going to use it for all this buttermilk making, too.
The whey comes from neighbors who own a dairy and make cheese. But they give the whey to their pigs (maybe they have so much of it).