Comments on: Homemade Buttermilk

By: fairyguidemother

fairyguidemother — Tue, 03 Aug 2010 00:02:06 +0000

Aaaaaaaaaaaaarrrrrrrrrrgggggggggghhhhhhhhhhh! It’s so simple! Just try it. You don’t have to be afraid of cultured milk!

By: cookinglady

cookinglady — Sat, 05 Jun 2010 19:43:44 +0000

Is it bad if it has tiny lumps in it? Last time I made a batch, after a few days I noticed tiny lumps and wasn’t sure if that meant it had gone bad.

By: stickyfingers

stickyfingers — Sat, 17 Apr 2010 11:46:35 +0000

You are only needing to purchase the buttermilk ONCE. From there you will have a neverending supply. Using vinegar or lemon juice will not give the same unique taste….trust me!

By: tamara

tamara — Mon, 22 Mar 2010 17:31:16 +0000

This doesn’t help when I don’t have any buttermilk, which is why I was looking for a recipe to make some. I will see if I can find one that uses vinegar somewhere.

By: Carrie Gaston

Carrie Gaston — Fri, 12 Mar 2010 01:40:37 +0000

You don’t need 1 part buttermilk to 4 parts milk. It’s kind of like making yogurt.

I make cultured buttermilk by using 1 tablespoon buttermilk to 1 cup milk, and letting it stand 16-24 hours at room temperature until it thickens, then refrigerate it. I usually make 2 to 4 cups at a time and replenish it from my existing buttermilk as needed the day before I’ll use it.

By: farmercindy

farmercindy — Thu, 11 Mar 2010 23:17:42 +0000

Of course it makes sense. When you’re running low on buttermilk, just mix it 1 part to 4 parts regular milk. Your supply will last into eternity if you’re diligent!

By: jackie3072

jackie3072 — Thu, 11 Mar 2010 18:15:20 +0000

How can this be correct? It calls for buttermilk as an ingredient yet tells you that you never have to buy buttermilk again.

I’ve seen recipes for homemade buttermilk that have vinegar and milk in them.