Guest guest Posted September 27, 2004 Report Share Posted September 27, 2004 > > If I use commercial buttermilk to culture homemade buttermilk, can I from then > on use my own buttermilk to culture subsequent batches? > Yes, you can, OR.. you can just let your own buttermilk culture happen by letting your raw milk ripen on the counter. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2004 Report Share Posted September 27, 2004 “OR.. you can just let your own buttermilk culture happen by letting your raw milk ripen on the counter.” Do I put out whole milk to culture or just buttermilk left from making butter? For how long? I was wondering about this myself today as we’re in our third week of using raw milk. I know you can order different cultures, but I was wondering if you have raw milk, can you just let it culture on the counter like you would a sourdough? Any info and input would be greatly appreciated! Thanks, Danis Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2004 Report Share Posted September 28, 2004 , Of course, that makes perfect sense! I was not thinking about it being only cream to start with (although I did know that.) So wonder what is left in cream once the butterfat is removed in the form of butter? Thank you. Kathy > True buttermilk is richer because it is the leftover of the cream, not just > the milk. You let the cream rise to the top of the milk and skim it of > leaving the " skimmed " milk behind. Then you churn (I do this in my food > processor) and you get butter and leftover milk (which is left from the > cream only). This is richer because it is a cream byproduct as opposed to > a milk byproduct. Hope this makes sense. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2004 Report Share Posted September 28, 2004 Since I kefirize the cream for about 8-12 hours prior to making the butter, the buttermilk is also kefired and sometimes really thick. I pour this into ice cube trays, freeze and add to my kefir fruit smoothies - yum! Rhonda > True buttermilk is richer because it is the leftover of the cream, not just > the milk. You let the cream rise to the top of the milk and skim it of > leaving the " skimmed " milk behind. Then you churn (I do this in my food > processor) and you get butter and leftover milk (which is left from the > cream only). This is richer because it is a cream byproduct as opposed to > a milk byproduct. Hope this makes sense. > > Quote Link to comment Share on other sites More sharing options...
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