Comments on: How To Make Buttermilk http://www.foodrenegade.com/how-to-make-buttermilk/ challenging politically correct nutrition Sun, 14 Mar 2010 19:35:14 -0500 http://wordpress.org/?v=abc hourly 1 By: KristenM http://www.foodrenegade.com/how-to-make-buttermilk/#comment-11107 KristenM Sat, 13 Feb 2010 21:41:22 +0000 http://www.foodrenegade.com/?p=249#comment-11107 DM -- Yes, you would throw away the other 3/4 C. of milk, unless you had a use for slightly sour milk (porridge?, waffles?, biscuits?). The initial cup of milk will probably take several days to clabber. You want to concentrate the bacteria culture until the milk clabbers in 24 hours or less, hence the process of repeating the steps. Once it's strong enough to reliably clabber in less than a day, then it's ready to use as a starter culture. Clabbered milk looks like buttermilk -- very thick, tart, and tangy. Hope this helps! DM — Yes, you would throw away the other 3/4 C. of milk, unless you had a use for slightly sour milk (porridge?, waffles?, biscuits?). The initial cup of milk will probably take several days to clabber. You want to concentrate the bacteria culture until the milk clabbers in 24 hours or less, hence the process of repeating the steps. Once it’s strong enough to reliably clabber in less than a day, then it’s ready to use as a starter culture. Clabbered milk looks like buttermilk — very thick, tart, and tangy. Hope this helps!

]]> By: KristenM http://www.foodrenegade.com/how-to-make-buttermilk/#comment-11106 KristenM Sat, 13 Feb 2010 21:36:44 +0000 http://www.foodrenegade.com/?p=249#comment-11106 Yes, Jennifer. The second recipe is for Cultured Buttermilk. Yes, Jennifer. The second recipe is for Cultured Buttermilk.

]]> By: DM http://www.foodrenegade.com/how-to-make-buttermilk/#comment-11105 DM Sat, 13 Feb 2010 21:33:08 +0000 http://www.foodrenegade.com/?p=249#comment-11105 2 Questions....on making your own Buttermilk cultured from raw milk, the first step is to let a cup of raw milk sit for a day. Then you take a 1/4 of that cup(after it has clabbered) and put it in a pint mason jar. My question is..what do you do w/ the left over 3/4 of the clabbered milk? Throw it away?? (I also have no idea what Clabbered milk looks like). My second question is in reference to step 3....It says Repeat this transfer of sub-culturing several more times until the milk dependably clabbers in 24 hours. What does "dependably clabberes" mean?? Isn't that what happens in step 1? Why would you need to repeat the process several times? Thanks 2 Questions….on making your own Buttermilk cultured from raw milk, the first step is to let a cup of raw milk sit for a day. Then you take a 1/4 of that cup(after it has clabbered) and put it in a pint mason jar. My question is..what do you do w/ the left over 3/4 of the clabbered milk? Throw it away?? (I also have no idea what Clabbered milk looks like).

My second question is in reference to step 3….It says Repeat this transfer of sub-culturing several more times until the milk dependably clabbers in 24 hours. What does “dependably clabberes” mean?? Isn’t that what happens in step 1? Why would you need to repeat the process several times? Thanks

]]> By: Jennifer http://www.foodrenegade.com/how-to-make-buttermilk/#comment-10505 Jennifer Mon, 25 Jan 2010 12:13:14 +0000 http://www.foodrenegade.com/?p=249#comment-10505 I'm very happy to have found your website. Please tell me, the second recipe is Cultured Buttermilk? Not regular buttermilk? I really need to make some Cultured Buttermilk and have found myself confused on that matter. Thanks, Jenn .-= Jennifer´s last blog post ...<a href="http://chasingchildrenandrecipes.blogspot.com/2010/01/fresh-start.html" rel="nofollow">A Fresh Start</a> =-. I’m very happy to have found your website. Please tell me, the second recipe is Cultured Buttermilk? Not regular buttermilk? I really need to make some Cultured Buttermilk and have found myself confused on that matter.

Thanks,
Jenn
Jennifer´s last blog post …A Fresh Start My ComLuv Profile

]]> By: Sarah http://www.foodrenegade.com/how-to-make-buttermilk/#comment-9054 Sarah Wed, 18 Nov 2009 23:19:25 +0000 http://www.foodrenegade.com/?p=249#comment-9054 I've done this twice now and we love it! I ran out of raw milk and really needed the rest of my buttermilk, so I used it all up, and hoped I'd have as much luckwith my 2nd try and making buttermilk. and I was! Thanks so much. I've passed this on to a number of people and they have loved it as well. I keep mine in a half gallon glass jar, and when it gets down to one cup, I just fill it back up with raw milk, shake it up and let it sit out for a day until it's nice and thick. It's so easy to manage, and makes baking and marinating meat so easy and yummy! Someday I hope to get us all to drink it straight up-but we're not ready for that quite yet. :) Thanks again!! Sarah .-= Sarah´s last blog post ...<a href="http://innisrecipes.blogspot.com/2009/11/tuesday-twister-in-my-kitchen.html" rel="nofollow">Tuesday Twister in My Kitchen</a> =-. I’ve done this twice now and we love it! I ran out of raw milk and really needed the rest of my buttermilk, so I used it all up, and hoped I’d have as much luckwith my 2nd try and making buttermilk. and I was! Thanks so much. I’ve passed this on to a number of people and they have loved it as well.

I keep mine in a half gallon glass jar, and when it gets down to one cup, I just fill it back up with raw milk, shake it up and let it sit out for a day until it’s nice and thick. It’s so easy to manage, and makes baking and marinating meat so easy and yummy!

Someday I hope to get us all to drink it straight up-but we’re not ready for that quite yet. :)
Thanks again!!
Sarah
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]]> By: JoAnna http://www.foodrenegade.com/how-to-make-buttermilk/#comment-8998 JoAnna Thu, 12 Nov 2009 22:18:23 +0000 http://www.foodrenegade.com/?p=249#comment-8998 I've been making old-fashioned buttermilk (along with my butter) and I leave it sit out on the counter to "culture". Sometimes I don't get to it for days and by then it gets quite thick. Is it okay to leave it out that long? Is there something I should look for in case it goes bad? Once it looked like the butterfat (some falls in when I separate them) was turning a slight shade of orange, not a bad drastic color change, and there was no "off" order. I scooped it off (it was only on the top) just in case, but is this a bad sign? I’ve been making old-fashioned buttermilk (along with my butter) and I leave it sit out on the counter to “culture”. Sometimes I don’t get to it for days and by then it gets quite thick. Is it okay to leave it out that long? Is there something I should look for in case it goes bad? Once it looked like the butterfat (some falls in when I separate them) was turning a slight shade of orange, not a bad drastic color change, and there was no “off” order. I scooped it off (it was only on the top) just in case, but is this a bad sign?

]]> By: Jen http://www.foodrenegade.com/how-to-make-buttermilk/#comment-8657 Jen Mon, 02 Nov 2009 04:30:47 +0000 http://www.foodrenegade.com/?p=249#comment-8657 Darrell, I'm pretty sure by saying "repeat the process" she means that each time your milk clabbers, you take 1/4 cup of that clabbered milk, and add a fresh cup of milk (in a new jar). You do this over and over, until it only takes 24 hours to clabber. Then you have buttermilk. Basically you're building the culture up so that it clabbers in one day, instead of several days. Darrell,

I’m pretty sure by saying “repeat the process” she means that each time your milk clabbers, you take 1/4 cup of that clabbered milk, and add a fresh cup of milk (in a new jar). You do this over and over, until it only takes 24 hours to clabber. Then you have buttermilk. Basically you’re building the culture up so that it clabbers in one day, instead of several days.

]]> By: Darrell http://www.foodrenegade.com/how-to-make-buttermilk/#comment-8490 Darrell Wed, 21 Oct 2009 00:06:50 +0000 http://www.foodrenegade.com/?p=249#comment-8490 Can anybody elaborate on the below step to make your own B-Milk culture. I am not sure how to "repeat the process". Do you add more of the clabbered milk to the pint? Any help would be great. # Repeat this transfer of sub-culturing several more times until the milk dependably clabbers in 24 hours. Taste a small amount to confirm that it is tart, thickened, and has no off flavors. It should taste tart not bitter, for instance. Can anybody elaborate on the below step to make your own B-Milk culture. I am not sure how to “repeat the process”. Do you add more of the clabbered milk to the pint? Any help would be great.

# Repeat this transfer of sub-culturing several more times until the milk dependably clabbers in 24 hours. Taste a small amount to confirm that it is tart, thickened, and has no off flavors. It should taste tart not bitter, for instance.

]]> By: Jennybear http://www.foodrenegade.com/how-to-make-buttermilk/#comment-7939 Jennybear Fri, 25 Sep 2009 20:49:54 +0000 http://www.foodrenegade.com/?p=249#comment-7939 Hi I live in Canada and the buttermilk I have in my fridge right now is from a mainstream big industrial company, so it is certainly pasterized. But, I am wondering about the ingriedients. The only ingriedients it lists are: Milk, Salt, Bacteria Culture. Is this closer to "real" buttermilk, or still not as good because of the assumed processing? Not to mention the unhealthly cows the milk probably comes from. Hi
I live in Canada and the buttermilk I have in my fridge right now is from a mainstream big industrial company, so it is certainly pasterized. But, I am wondering about the ingriedients. The only ingriedients it lists are: Milk, Salt, Bacteria Culture.
Is this closer to “real” buttermilk, or still not as good because of the assumed processing? Not to mention the unhealthly cows the milk probably comes from.

]]> By: Lisa Sargese http://www.foodrenegade.com/how-to-make-buttermilk/#comment-4587 Lisa Sargese Thu, 10 Sep 2009 02:29:58 +0000 http://www.foodrenegade.com/?p=249#comment-4587 I forgot where I read it but one of the Weston A. Price folks pointed out that nonfat milk solids are full of oxidized cholesterol! The bad kind of cholesterol. Yes, one more reason to make one's own butter milk! Thanks for this :-) .-= Lisa Sargese´s last blog ..<a href="http://theskinnyonline.blogspot.com/2009/09/better-to-struggle.html" rel="nofollow">better to struggle</a> =-. I forgot where I read it but one of the Weston A. Price folks pointed out that nonfat milk solids are full of oxidized cholesterol! The bad kind of cholesterol. Yes, one more reason to make one’s own butter milk! Thanks for this :-)
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