Homemade Cultured Buttermilk is going to be a game changer for you. It’s literally as easy as mixing two things in a jar.
And whoa are you going to love having all that fresh homemade cultured buttermilk around. Read or scroll through to the end for great ideas on how to use up your real buttermilk.
I use a lot of homemade buttermilk. And by ‘a lot’ I mean a ton.
Many of my baked goods contain buttermilk. Much of my salad dressing uses buttermilk.
And my beloved, The Evil Genius? He drinks buttermilk.
Now before any of you out there yawp with a resounding, “EW!” let me just mention that millions of Southerners and displaced Southerners are right now saying, “Mmmmmmmm! A nice tall glass of buttermilk with salt and pepper sounds mighty fine right now.”
A reminder: never yuck another person’s yum. Unless we’re talking durian, then all bets are off… (You may want to read about my family vs. Durian.)
We go through a lot of the stuff. And I may have mentioned that I live in the middle of nowhere in Amish country before (or a million times before, but who’s counting?) so frequent last minute trips to the store are not convenient.
How to Make Real Buttermilk
There are probably quite a few of you out there saying, “Oh please. All you have to do is add a little vinegar or lemon juice to milk and you get the same thing. Why buy buttermilk?”
See? I just knew someone out there was saying it. Not so fast! It’s not the same thing. To prove my point, I have to talk science for a moment.
While the acidified milk might give you the same tang of buttermilk, it lacks woefully in the texture and viscosity department.
Buttermilk is used in recipes for several important reasons. First, it is acidic, so it helps invigorate leavening agents -such as baking powder, baking soda and yeast- when added to baked goods.
The acid also helps combat discoloration in baked goods and promotes deep, beautiful browning. Buttermilk contains natural emulsifiers; this improves texture and aroma, and extends shelf life after baking.
The acidity of your homemade cultured buttermilk makes it a wonderful addition to marinades for chicken and pork. The acid helps tenderize the meat and gives it a tangy flavor.
Cultured Buttermilk
You know the ‘cultured’ part of cultured buttermilk? It’s good for you.
It contains many active cultures similar to those found in yogurt. Most of the cultures generally found in buttermilk are form the Lactococcus Lactis family and many of their subspecies.
Those cultures are what make homemade cultured buttermilk so thick and creamy. And what? Good for you!
Now that you know more than you probably ever wanted to know about buttermilk let’s get onto the ‘Why make my own?’ thing. Because you can.
Seriously. You need more than that?
Okay. Also make it because it’s dirt cheap, it’s super simple, it’s really fun and you’ll never run out of buttermilk again.
Hang on one second. Someone out there just said, “I never use a whole thing of buttermilk. What do I do with all that buttermilk?” I’m so glad you asked. How about a few of these ideas:
Perfect, flaky, Homemade Buttermilk Biscuit Take it from me, these buttermilk biscuits would do my Arkansas Grandma proud… They’re lofty, flaky, tender, and utterly divine.
Bacon and Swiss Rye Muffins These are every bit as good as they sound and as easy as pie. No wait! They’re easier than pie. Pie can be hard.
Grandma’s Buttermilk Cornbread This is my Grandma’s buttermilk cornbread recipe and it is ridiculously delicious and the ultimate comfort food.
Buttermilk Cornbread Rounds Based on my Grandma’s Buttermilk Cornbread recipe, these perfectly portioned cornbread rounds fit neatly in the hand and go anywhere cornbread goes, but look cuter doing it! This one’s going a little way back in the FWF archives.
Buttermilk Pancakes Nothing beats beautiful, light, airy buttermilk pancakes smothered in real maple syrup. Nothing. This one’s also reaching way back.
Garam Masala Depression Cake from Val. Nothin’ depressing about THAT cake, I’ll tell you. We’re talking about a decadent, Garam Masala flavored chocolate cake with orange buttercream and toasted coconut.
Oh my. I only take issue with the number of servings Val specified in it. It looks like a one-person cake to me.
I would be remiss if I didn’t mention these others…
- Chocolate Chip Breakfast Cookies (Drop scones)
- Extra Crispy Fried Chicken Fingers (The Evil Genius can cook!)
- Cornbread Salad
Are you good and hungry yet? Excellent. Let’s make some buttermilk. I promise it doesn’t take but two shakes.
Homemade Cultured Buttermilk
Scroll to the bottom for an easy-print version of this recipe!
Ingredients:
- 1/4 to 1/2 cup cultured buttermilk (from the store or home cultured)
- 1 to 2 quarts skim,1%, 2%, or whole milk from the store or raw milk
Also needed:
- 1 clean, dry quart or half gallon jar with a tight fitting two piece lid.
Okay. Ready? If you blink you’ll miss how to do it.
Pour buttermilk (1/4 cup for a quart jar or 1/2 cup for a half gallon jar) into your clean jar. Top off the jar with your plain milk.
Tightly screw lid to the jar and shake vigorously for 1 minute. Place in a warm (but not hot) area out of direct sunlight.
Let it sit there for 12 to 24 hours, until thickened. Refrigerate when thick.
Use within two weeks. If you re-culture this regularly, you can carry on re-culturing indefinitely.
Now here’s a glimpse of my finished product. Note that mine is super thick. I used raw, whole milk to culture my buttermilk. If you use skim, it may end up a little thinner than what you see here.
Homemade Cultured Buttermilk
Rate RecipeIngredients
- 1/4 to 1/2 cup cultured buttermilk from the store or home cultured
- 1 to 2 quarts skim 1%, 2%, or whole milk from the store or raw milk
- Also needed:
- 1 clean dry quart or half gallon jar with a tight fitting two piece lid.
Instructions
- Okay. Ready? If you blink you’ll miss how to do it.
- Pour buttermilk (1/4 cup for a quart jar or 1/2 cup for a half gallon jar) into your clean jar. Top off the jar with your plain milk. Tightly screw lid to the jar and shake vigorously for 1 minute. Place in a warm (but not hot) area out of direct sunlight. Let it sit there for 12 to 24 hours, until thickened. Refrigerate when thick. Use within two weeks.
Notes
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!
This recipe was originally posted March 24, 2010, and was updated with photos, links, and improved notes March 2021.
Reader's Thoughts...
Bettie Green says
My mom made butter milk using carnations powdered milk but i don’t remember the recipe do you have that recipe
Rebecca says
Hi Bettie- I’m afraid I don’t. I’m sorry I can’t be of more help.
Randy says
Mine smells like buttermilk, but it separated and looks like it is curdled and is rather bland. I’m sure it will work just fine in cooking and baking, but not so much for drinking… in my opinion. I was so excited because buttermilk is expensive.
Marie says
If I have a cake recipe that uses buttermilk can I use fresh instead of store bought
Rebecca says
Hi Marie- You can definitely use fresh buttermilk in your cake recipe!
Eddy says
Hello
I know the home made buttermilk is better. But old style store bought buttermilk was close to home made. I talking about 1964 -1966. Because I would drink it with my grandmother. Which she made herself. Every now and then she get half gallon of store bought. But the buttermilk that you buy in store now days has a hold different taste. The old style buttermilk is made different then new style buttermilk. I don’t know what thier doing different. But is a big difference between than and now in taste. So that home made works better for the taste.
Rebecca says
Thanks so much, Eddy!! I hope you love this!
vernon coffman says
thank you for the receipt.
Rebecca says
You’re welcome, Vernon!
Manzanita Firefeather says
Thank you so much! My husband has become a great cook in his retirement. He’s making whole wheat sour dough bread (buys special grain and grinds it himself). Now he’s started culturing yogurt and wanted to make buttermilk, too. We can’t run to the store every time we are out of something either, and make most of our food from scratch, so I appreciate your practical approach.
Rebecca says
Thanks so much, Manzanita, for taking the time to rate the recipe and let me know you like it! And congratulations to your husband on his retirement (and to you for the great food you’re getting!! 🙂 )
Betty says
How warm is ‘a warm place’?
Betty. (From sub tropical Queensland, Australia)
Rebecca says
Hi Betty- I’d go up to 75F which I think is in the neighborhood of 23C. If you need to go warmer than that, you’ll likely want to watch it and check it more often. It’ll culture way faster at warmer temps. 🙂
Joann Davis says
Hi Rebecca,
I want to make Bulgarian Buttermilk (Yogurt based) buttermilk since it is IMPOSSIBLE to find in Southern California, but plentiful to find in Northern California.
What suggestions do you have to start it from scratch?
Is it possible to take a 1/4 to 1/2 cup of plain Greek Yogurt and add to 1-2 cups of whole milk while keeping the consistency thick without heating, and the taste rich and tangy without adding any additives, or do you recommend buying Bulgarian Yogurt cultures and adding them to whole milk?
Any advice on making Bulgarian Buttermilk from scratch will be most appreciated!
Thank You!
Rebecca says
Hi Joann! Unfortunately, I’m not familiar with Bulgarian Buttermilk, so I’m afraid I can’t be of much help!! If you CAN buy the Bulgarian cultures, I’d probably be inclined to do it that way, though!
Joann Davis says
Thank you Rebecca! Maybe one of your amazing foodies can help with my dilemma.
I have searched all over Southern CA for Bulgarian Buttermilk but unable to find it. I have even asked the retailers that carry it in Northern CA, if they would consider bringing it into Southern CA, but no luck.
I will continue my search, and hopefully someone out there can help.
Thanks so much,
Joann
Rebecca says
Hey Joann! I found this link for Bulgarian yogurt. I wonder if this would do the trick? https://shop.culturesforhealth.com/products/bulgarian-yogurt-starter?variant=22910001381440¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gclid=Cj0KCQjw16KFBhCgARIsALB0g8JZ3BgzkjU16b_g5HBbKNxDsPxyDx6w7plGdtaGzrdYvR24oeagxMsaAp7lEALw_wcB
Jamie says
I live in a country where I can’t find buttermilk from any stores hoping that your recipe could help me out, but if u have to get buttermilk to culture buttermilk, your recipe is no use to me. It would be good to let your followers to know how to make from real scratch, thank you.
Rebecca says
Hi Jamie- You can order buttermilk starter culture then keep reculturing it. So if you once get that starter, this is going to be super helpful for you. Check New England Cheesemaking Company as well as Leener’s. Both have robust mail order businesses.
Rebecca says
The fact is that without the culture, you just plain can’t make it. It’s a certain strain of good bacteria.
Rick Pen says
Fantastic. Used the vinegar method which made buttermilk that tasted like store bought…which isn’t saying much. They both tasted too strongly of vinegar to me. This method converts the milk into REAL buttermilk. So tasty and makes great pancakes and much cheaper as well. Thanks so much.
Rick Pen says
ps, I used whole milk and the highest fat content store buttermilk I could find 3.25%
Rebecca says
Thanks for taking the time to rate the recipe and let me know you loved it, Rick!!!
Connie. says
I love your story about family vs. durian. I read it many years ago when you first posted it. I never laughed so hard in my life. I even requested it many years later when I could not bring it up. I am having a hard time now bringing it up. It is saying the server an not be found. Can you fix it. It is a delightful story. Thanks for reposting buttermilk recipe. I went to the store last weekend and they did have any. I have used your recipe many times, and it is luscious. Thanks for so many great stories and recipes.
Rebecca says
Thanks so much, Connie! Are you referring to the one in the Traverse City Record-Eagle? I’m afraid they lost their servers that had those on them. I’ll see if I can dig it up around here somewhere. 🙂
Rebecca says
Oh Connie! Look what I found!! https://web.archive.org/web/20110713041958/http://lifehappens.foodiewithfamily.com/?p=26
avmsgp says
Thank u for this tip . i will try to create this . this is very nice idea.for teasty recipes Besan Ladoo recipe
Nicole says
I have 1 gallon on raw milk. I take half of that and mix with 1/4-1/2 cup of buttermilk? I have raw buttermilk also. I just want more!!! This is my first time ever doing something like this, so that’s my I am repeating your instructions. Lol
Rebecca says
Hi Nicole! Yeppers! That oughta do it! <3
Marie says
Interesting! When I was growing up we would allow the cream from our cow’s milk to clabber before churning butter. Someone told us to add cultured buttermilk to the cream, then we’d have cultured buttermilk coming off the butter. I prefer sweet cream butter so I’ve never tried that process myself now in my own home. But I like the fact that I could add the culture buttermilk to my homemade buttermilk! Neato! (From another mom of 5 sons)
Rebecca says
That is so cool, Marie! I had never heard that about adding cultured buttermilk to the cream, but I wonder if it’s what my Amish friends do because they say they have cultured butter. I’ll have to ask! Happy Boy-Momming. 🙂
Michael J SANCHEZ jr says
Many thks , I have a question. I used to buy Bulgarian culture BM . I came to understand it was aged . Great product for my pancakes and baking . I operate Mama’s on Washington Sq in SF , a breakfast spot . This product isn’t available anymore . All I can buy now is 2 or 3 % BM . It’s not even close , so I plan to make my own . Have you heard of Bulgarian culture BM , and do you know about an aging process . Everything I made with this product was richer , moister , it produced a great tender crumb with my pancakes as well as flavor and height .Thks Mike
Rebecca says
Hi Mike- It’s my understanding that Bulgarian cultured buttermilk is done at a higher temp with whole milk for increased acidity. The lower temp used for this one makes a “sweeter” end product. You might want to look for whole milk buttermilk near you. I know a few dairies out here offer it, but it’s a higher end product. Oooooooor, you can make your own with whole milk or even 3 parts whole milk to 1 part heavy cream and see how it behaves for you.
Ralph says
I use lactose free milk. I also used sour cream as a starter. It turns out great.
Rebecca says
Fantastic, Ralph! Thanks for letting us know!
Cat says
I am so happy to see this!!
I started making yogurt last Fall because I’m trying to practice what I preach by not buying plastic containers. That was surprisingly easy because I can get fresh milk from Homestead Creamery at Kroger (in returnable glass bottles). The next thing I decided to give up is those wretched plastic bottles that buttermilk comes in so I began wondering if I could do the same thing and make it at home. Nearly all the recipes I’ve found so far were for “making a cup of buttermilk in a pinch” for baking. I’ve done that too, but I’m looking for some I can drink and use in my breads, and somehow that didn’t seem like the real deal. Anyway, thanks again for the tutorial.
Rebecca says
You’re very welcome, Cat! I’m so glad you love this idea!
Luke says
For all buttermilk lovers here is simple delicious cold buttermilk soup from Russia called Orushka
Finely diced:
Boiled potato
boiled egg
radish
peeled cucumber
all beef hot dog or bologna
green onion slices
dried or fresh dill weed
salt pepper to taste.
Mix all the dry ingredients in sealed plastic bowl. When ready to serve put in soup size bowls and cover with cold buttermilk. Very nice and refreshing. Google Orushka Russian buttermilk soup for exact recipes.
Rebecca says
That sounds outstanding, Luke! Thanks for sharing!
Holly Chabbott says
I make my own butter with pasturized heavy cream. The very first time I was left with incredible tasting buttermilk. I have not been able to get the same result again!!! So frustrating. So, it’s great to have your recipe. Thanks.
Holly
Gene ward says
I have been making buttermilk this way for years. I don’t discard old buttermilk that you would not want to drink. It smells but I have been making biscuits and pancakes with the smelly stuff for 50 years or more. The taste is just as good . Really there is no difference in taste when cooked. Obviously it will not kill or I would be long dead!! I really enjoyed your explanation about “weak” culture. Sometimes mine just will not thicken. Thanks for the information. One difference is I use a gallon tea pitcher and cover it with a clean cloth. It works the same.
This is the first time I have ever replied to a site so I hope you don’t mind. It was fun to read.
Rebecca says
Oh my goodness, Gene. I not only don’t mind, I’m honoured. 🙂 Thanks so much for taking the time to let me know you’ve been doing this for a while and you still love it!!!