Make buttermilk at Home, save quite some Money and choose any Milk to make it from

20 hours ago
8

However I also realised I could ferment milk to buttermilk easy at home, save quite some money+choose any milk to make it from! Chatgpt:
Fermenting one liter of milk into **buttermilk** at home is a simple process. What you’re making is **cultured buttermilk**, similar to what you find in stores, and it’s done by inoculating milk with a **live culture** (starter).
* **1 liter (1000 ml) of milk** – whole milk gives a creamier result, but low-fat works too.
* **2–3 tablespoons of cultured buttermilk** (with live active cultures)
→ Or use a **buttermilk starter culture** (available online or at health food stores).
* **A clean jar or container** with a loose-fitting lid or cloth cover.
#### 1. **Warm the Milk**
* Heat the milk gently to **room temperature** (\~22–25°C / 72–77°F).
* Don’t boil it — just ensure it’s not cold from the fridge.
#### 2. **Add the Starter**
* Add **2–3 tablespoons of cultured buttermilk** (store-bought with live cultures) to the milk.
* Stir well to mix evenly.
#### 3. **Ferment**
* Cover the jar with a **clean cloth or loose lid** (to allow gas exchange but keep bugs out).
* Leave it at **room temperature** for **12–24 hours**, ideally between **22–28°C (72–82°F)**.
* After \~12 hours, check consistency. It should thicken slightly and have a tangy smell.
* If your room is cold, it might take closer to 24 hours.
#### 4. **Refrigerate**
* Once fermented and tangy, refrigerate it to stop the process.
* It will thicken more as it chills.
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