That’s right, none of that whimpy 2% stuff for us – we love our Homemade Buttermilk made from whole milk – M’mm M’mm Good! We use it to make our Buttermilk Pancakes, our Old-Fashioned Buttermilk Doughnuts, Ranch Dressing, Mashed Potatoes, etc., etc., etc.

There’s really not much to it, you simply take milk, add buttermilk or buttermilk culture to it, and set aside in a warm place to incubate for approximately 12-24 hrs until it thickens!

Ok, so you want step by step – gotcha.

Option 1 – Using Buttermilk Culture

I use and recommend Buttermilk C21 by New England Cheesemaking Supply available through Amazon.

1. Heat 1qt of pasturized whole milk to 86°F
2. Pour into a good quality Thermos
3. Add 1 packet of the C21 and let re-hydrate for 2 minutes
4. Stir for a few seconds then put the top on
5. Let sit at room temperature (around 72°F) for 12-24 hrs until thickened
6. Refrigerate & Enjoy!

Option 2 – Using Homemade Buttermilk

Once you’ve made your first batch of Buttermilk, save the last cup to start your next batch!

1. Heat 3 cups of pasturized whole milk to 86°F
2. Pour into a good quality Thermos
3. Add 1 cup of your homemade Buttermilk
4. Put the top on and shake
5. Let sit at room temperature (around 72°F) for 12-24 hrs until thickened
6. Refrigerate & Enjoy!

Quick note: the better the quality of your “Thermos” the less the room temperature matters… so, use a good one, like the Thermos 51 Ounce Vacuum Insulated Stainless Steel Carafe we use.