Homemade Traditional Buttermilk Low Carb Probiotic Rich Recipes
CULTURED BUTTERMILK
Buttermilk can be made by fermenting milk with a buttermilk culture. Cultured buttermilk is a flavorful and probiotic drink. It is a delicious substitute for yogurt and perfect for baking!
Put the lid on the jar and leave the jar to ferment on the counter for 4-12 hours (see notes). Buttermilk thickens best at temperatures of around 68F to 86F (20C to 30C). So expect it to take a bit longer if it's colder than that.
Taste the buttermilk to decide when it is done. It should taste slightly sour and a bit like cottage cheese.
Store in the refrigerator and use within 2 weeks.
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