Buttermilk is hard to find here in Spain but thanks to this video I have got my third successful batch of buttermilk from just one store bought pack. This method really works! Thanks a lot!

So basically for butter milk use milk, for Sour cream use whipping cream. Awesome, thank you!

Glad to have come across this video as I love buttermilk. Didn't know you could easily make it at home. When I was small and living on a farm, we used to make buttermilk and butter by churning fresh milk. We had buttermilk and butter in about 45 minutes to an hour, but it took a lot of work.

Hello Eric, great video! I've been using similar process to make Mexican cream also known as Crème fraîche. Mix 55 ml. cultured buttermilk and 800 ml. whole milk. Place it in a dark room for at least 24 hours. Then transfer to refrigerator for another 24 hours. After 48 hours, mix and serve. Mexican Cream!

Eric. Outstanding as always! Your positive energy and your generous sharing of your knowledge and experience is much appreciated.

@patrankin7653

Жыл бұрын

Thanks for responding so quickly 🙂😃.

Made the buttermilk and it is absolutely fantastic, thank you very much! Tried 2% and now have whole milk cultured in the fridge will taste test this afternoon. I also have sour cream finishing this afternoon, again thanks.

I have been doing that for years now, and I also do it with kefir using the kefir culture that I purchased from New England cheese company, and I have an endless supply of Kefir too :)

@marianieto855

Жыл бұрын

The buttermilk has to be on the fridge? 😊

@omaimaali5969

Жыл бұрын

@@marianieto855 No you add a little bit of the buttermilk to regular milk and leave it on the counter for about 24 hours depending on your kitchen's temperature then after it thickens, you have to put it in the fridge.

I've come across lots of articles and videos, but hands down your video and your answers on the comment section, are the BEST. It really clear my confusions about the 'traditional' buttermilk, cultured buttermilk, yoghurt, kefir, and anything in between 😁. And how you make it look so easy to make it at home, big thank you. Subscribe!

This is awesome! Thankyou for posting this! I have dabbled in cheese making and have ordered from New England Cheese…and have always been happy with their products and services…love this idea!

Now this is the best advice I've had in a long time. Thanks 👍👍

greetings Eryc in Poland it's already 23 pm but your films are fun to watch even at night :) god takes care of your family! :)

wonderful!!! Thank you this is exactly what I was looking for is how to make real cultured buttermilk. I can’t wait to try it it looks delicious

I've been doing something similar for over 20 years now. Ever since people quit drinking it as much, but instead just cooking with it. I've never used a starter culture. I just buy a quart of the lowfat buttermilk and if it tastes tangy, I'll use a couple cups in a gallon of 2 percent. I only have to buy a new quart of buttermilk when I forget, or drink all of my supply. We go through about a gallon week is all, unless I cook real biscuits. If you are a new generation person who doesn't drink buttermilk it won't matter if the store bought stuff is the sour or tangy kind. Not every quart of store bought is the same to the drinker.

Eric, my brother, you never disappoint. I will be making this from now on.

I am learning a lot from you, thank you you are the best! 😃

Another useful video, thanks. When I went to the website to buy the starter, I found Creme Fraiche starter. Can't wait to try it.

Thanks Eric 🤗 I use it in mashed potatoes along with butter

@Adeline9418

4 ай бұрын

That sounds yummy. I love mashed taters!!!!

Thank you.. i watched 5 ot 6 pods on buttermilk. This was the best by far. ❤ thanks Rick

Just what I was looking for. Thanks 2 Guys

Always enjoy when you branch out to other fermented foods--thanks for the videos.

Another fine tutorial to lighten the grip on us by the dairy industry. I think the best cheese in America is Limburger, and it has disappeared from near all store shelves. One little company in Wisconsin makes the entire USA supply. The next level down for ripeness is aged brick and it too, is sourced from one dairy in Wisconsin.

I can say without reservations, this is great buttermilk. Thank you so much for the link to New England cheese products. That is one great culture. So easy and so good and just no trouble at all. I believe I will also try their keifer culture. Tommy

You keep it basic and simple thanks so much

Thank u so much. Going to try this as soon as I can get the starter.

First time to your sight. Absolutely, not the last. You have a Fan! Outstanding Informative Video!!! Truly your knowledge, experience & facts are extraordinaire. Thank you again for this enlightening clip ~ Who Knew!

Just what I was looking for! It's seems to have become standard practice to add preservatives to both buttermilk and cream cheese, and have been off limits for years. But with this recipe and another (using the buttermilk to make cream cheese) has happily solved my problem. Thank God I can make cream cheese frosting again, and have cream cheese on a toasted bagel!

@ursilaminor6447

4 ай бұрын

REALLY. OMG i have such bad dairy issues. I am excited to try your suggestion. I love cream cheese, but um.... hot to you exactly make the cream cheese from the buttermilk.

@labecquerelle9873

4 ай бұрын

@@ursilaminor6447 I apologize if I wasn't clear. One can find on KZread two ways of making cream cheese. This is the correct way. Use the bacterial culture to make buttermilk. The culturing process acidifies the milk, (full fat, cream, or half and half), the milk proteins curdle, and somehow the dairy fat comes out of the cultured buttermilk also. I know in this method, for the best results, the milk wants to be at 86 degrees F, It's a lot like making yogurt, but I think yogurt needs a different bacteria strain. That's the correct way to make good cream cheese. Another way to supposedly make cream cheese is to heat the milk up to a simmer, add an acidifer, like buttermilk, or vinegar or lemon juice, and stir till the curds separate from the whey. Still making a cheese, but it's not cultured, Ricotta is made this way, for example, and a lot of cultures use this method as a quick way to make cheese without having to inoculate the milk and then wait overnight. Just heat the milk up and curdle it. I have used this method, and sometimes curdling happens as the milk cools, but you eventually get there. Either method is going to get you a product, but I want to give a caveat: Using ultra-pasturized milk is the kiss of death for cheese makers. Mentioning this because I wanted to use an organic milk from grass fed cows. So I bought the Horizon brand. And my batch of cheese, using the second method failed. Then I looked at the expiration date, and it was 6 weeks into the future. That's the point of ultra-pasteurization. The milk stays good to drink far longer, but it is useless for cheese making. The carton touted all the benefits of the milk, but the ultra-pasteurized part was kind of hard for me to see. Thin white ink on a red background. If you are going to try to make any kind of cheese, check the expiration date! If it's more than a couple weeks, double check to see if the label says, "Ultra-pasturized" Hope this explains the relationship of buttermilk to cream cheese, and that you are piqued enough to make your own buttermilk. You can find the culture, MESOPHILIC is the type you will be looking for. Good luck and happy cheese making.

I followed your instructions and my butter milk was great! btw I bought the same cultures as you used!

Thank you!! Love it

Amazing info thank you so much!

Hi Eric. I’m learning a lot with all your videos and I cannot wait to try this at home. I have seen a lot of people that simply just add lemon juice to the milk and I’m curious about what’s the difference and why they do that? Thank you so much for making this incredible content. !!!

This is a great video and I thank you for the information. We can not get butter milk here in Chile. We have been able to find cheese cultures here at the local animal supply store of all places. So we are now making sour cream here which is great since we can not get sour cream (the real thing) here in Chile. Thanks for the help. Jim

@vmitchinson

2 жыл бұрын

Why not?

@ChileExpatFamily

2 жыл бұрын

@@vmitchinson Chileans do not know what it is.

@eduardojahnke8970

2 жыл бұрын

Chileno aquí... Dónde compras los ingredientes para hacer queso? 🤓

@ChileExpatFamily

2 жыл бұрын

@@eduardojahnke8970 COVEPA

I did a experiment. Using Powder Milk. Yes powder milk will make BUTTERMILK 👌👌 and ITS YUMMY. All i did was mix up some powder milk with water. To the flavor i like in milk. Next was put 25% of culture buttermilk in to it. Shake it up good, cover with a paper towel let it set out in the open on the counter > 3 pm, by 3am it was buttermilk. It was so thick i had to dilute it down with water ITS EXCELLENT YUM

@vickihampton8091

3 ай бұрын

How much powdered milk?

@426superbee4

3 ай бұрын

@@vickihampton8091 Just enough where it got the store bought milk taste 👉👉 i go by taste..i might like it little stronger but it taste like store milk.. It foregiving

Thank you very much very informative. I shall definitely try

Sooo cool!😎thank you!

Love This❣ Thank You❣😁

Another great video!

Very well done, sir! Subscribed!

Great Video!

Mother made it when we were young. I have made it but not lately. She used white house powdered milk, whole milk and buttermilk. It was good to drink. It was never that thick.

Thank you!!

You should do a creme fraiche video with your buttermilk if you haven't yet. Great video, man!

ordered my culture and ready to go....at least where I live, buttermilk has become much more expensive...milk not as much.....so I will be making my own....lots of moist delicious cornbread in our future.....thank you!

Thank you excellent

Why was the delivery so funny at 4:13 😂😂

No one loves buttermilk as much as I do. I genuinely love buttermilk. I always have. But here where I live, you cannot find real buttermilk. It all tastes ridiculous. I got the web address from the package you showed us. I'm going to order some and try it. Thank you so much for this amazing video!

Appreciate you bro 👍🏼💯

Wow you are AWESOME. ❤❤❤❤

I tried this with store bought cultured buttermilk today and it worked! Great video!

@2guysandacooler

2 жыл бұрын

Nice!!!

@oldladylinda

Ай бұрын

ROFL

I do kefir the same way, however, my batch is thinner. Maybe because I started with a little pour of Lifeway kefir to get things going. Nice video, my friend.

Great information! Can a starter culture be frozen and used to make a batch of buttermilk? Thanks, Regina😊

Wow excellent video.. 👍 Here's a request to make a detailed video on making White and Red wine 🍷 at home.. Yes, there are tons of videos on KZread but the results doesn't match the branded bottled wine.. awaiting 👍

I 'am doing another experiment By pouring beer into my home made buttermilk. SO FAR SO GOOD. ITs YUMMY 👏👏👏👏 Its give it a Bulgarian Style Cultured Buttermilk THE TASTE IS EXCELLENT I got a halve gallon of it with beer setting in the frig right now. See what would happen long term, Right now i'am very much enjoying the Bulgarian style > by using beer 👀 OH LORD YUM

I thought this would be complicated, but it's not and I'm doing it! Also, I subscribed!

Yeah there you also could use buttermilk in Irish soda bread to and red velvet cupcakes

Only in North America, it is called buttermilk. Everywhere else it is known as curd. You need to churn this to remove butter, which will leave out buttermilk. This process is same as making Yogurt, except that we use different bacteria known as bacteria Lactobacillus bulgaricus and Streptococcus thermophilus to make Yogurt.

@2guysandacooler

2 жыл бұрын

We address this in the first half of the video😉

Excellent video! Strain the homemade buttermilk and you get a "cream cheese".

As a soap maker I’m going to try this!

@2guysandacooler

2 жыл бұрын

I love buttermilk In soaps. It tends to heat up quickly so add it to the sodium hydroxide while it's frozen. Makes for a smooth and silky bar of soap

@Marthawehrly

2 жыл бұрын

@@2guysandacooler I agree!

Just a quick question. How would we know if our buttermilk spoiled over-night on the counter? Or if it spoils in general?

Is this process the same if I want to use buttermilk that I got from home made butter? Is using buttermilk from butter “uncultured” vs “cultured” buttermilk made with a buttermilk starter like in this video? Is uncultured healthier or does it have different cultures in it than what was used in your video? I’m new to buttermilk but wish to understand the difference so I can make in larger batches for long term health benefits. Any info you could share to clarify would be so appreciated! I loved this video. Very clear and easy and direct! Can’t wait to see more. Could you possibly do a video re: uncultured (I think) buttermilk from making butter and explain any differences between the two?

Very interesting. Thanks for posting. How are you guys using this for baking?

@2guysandacooler

2 жыл бұрын

I replace the water from the recipes. Buttermilk Biscuits, Sourdough Bread, French Bread, Pretzels, hamburger buns, things like that

How to make REAL buttermilk: pour some cream into a jar, close the lid, shake well for 5 to 10 minutes, you now have a big clump of REAL butter and the left over liquid is REAL BUTTERMILK.

@2guysandacooler

3 ай бұрын

Technically it needs to be cream from raw cows milk 😉

@XtremiTeez

3 ай бұрын

@@2guysandacooler YES! I buy raw milk from a local dairy farm in Connecticut, separate the cream, and make my own butter and buttermilk. But sometimes, I use the cream to make delicious, homemade chocolate ICE CREAM!!

@2guysandacooler

3 ай бұрын

@@XtremiTeez that's how it's done!!

@Jules-740

3 ай бұрын

​​@@2guysandacoolerSo I can't use regular store bought milk to do this? It won't work out?

the buttermilk in that link is alot cheaper than what I found at a health food store. Great video. good to know I can regenerate.

add some dry milk next time it gives great results :)

Hi Eric, thank you so much for this great find. I live in Mexico, and there is no buttermilk!! Ive tried the vinegar and the lemon recipe, but they don't really work. So thank you. I do have a QUESTION: QUESTION: You used a gallon of milk and one package. If I am using half-gallon of milk, Is the pkg ratio different? Thanks

I’ve always used about 2 oz of store bought butter milk as a culture.

@2guysandacooler

2 жыл бұрын

Nice. If you can find live culture buttermilk (not pasteurized) even better!! That'll do the trick! Excellent

Hola. Here un el rancho, un México allá people drink fermented milk . Most people eat It in a bowl with salt, with tortillas or BREAD

Hey Buttermilk freaks GUESS WHAT? he hee i put lime juice in it OMG ITS SO GOOD That is 5 favors of buttermilk 1. buttermilk ranch dressing, 2. tomato juice buttermilk, 3. cucumber juice buttermilk, 4. apple cider vinegar buttermilk, 5. lime juice buttermilk ♥ THAT NO ONE EVER HEARD OF! YUM that the only way to keep whole milk from spoiling YUM

Can you use live yogurt as a starter culture for bittermilk?

This video is very interesting, thank you. I make cultured butter by adding live yoghurt to heavy cream, leaving it 24-48 hours, then churning it. The resulting buttermilk is perforce also cultured. Do you think adding some to whole milk would act as a 'starter', please?

@2guysandacooler

Жыл бұрын

I absolutely think so.

Will you use the full package of starter culture or do you use less

Thank you so much...that was so cool...i will try this as soon as i order the culture....is it possible to make buttermilk from grocery store buttermilk as a starter ????

@2guysandacooler

2 жыл бұрын

Your welcome. Sure, just as long as the grocery store buttermilk is live cultured and has never been pasteurized

Hi would you have a video on how to make Vienna Sausage and or a recipe please. Cheers.

That's pretty cool. Could I make it with cultured buttermilk from the shops, or are they not live?

Thanks for replying to back to me. I have a question when I leave the fresh butter milk on the counter top do i leave it with lid on or off. Thanks again i enjoy your Chanel

@2guysandacooler

Жыл бұрын

I would pot a cheese cloth over to the top or loosely place a lid on

Great video. I assume up you refrigerate the buttermilk after the 12 to 24 hour curing period? Also, how do you freeze buttermilk?

@2guysandacooler

2 жыл бұрын

Thank you. That is correct. When I freeze buttermilk I freeze it in ice cube trays.

How long will it stay good in your refrigerator?

Hi Eric can we add salt or sugur and mix it before drinking

Well, I finished your vid. I look forward to making buttermilk. I guess I could go to the healthfood store and but some raw milk, make butter, and go from there. Great video.

@kermitskaraoke13

2 жыл бұрын

You can't make butter from raw milk unless they left the cream in it, chances are they don't. Buy you some heavy cream and let it sit til room temperature then churn it up you'll have butter in about 10 minutes or If you don't have a butter churn just get a mason jar with a lid and shake it til it turns yellow and you'll have your buttermilk and butter. Just an old farm girl here.

@tomcondon6169

2 жыл бұрын

@@kermitskaraoke13 You're right, I wasn't thinking. I would really like some cattle. I had a revelation with installed fearless leader Biden agreeing with the EU to lower methane emissions by 30%, and the amount they claim comes from cow burps. They want to get us completely off animal fats, good for our health, to highly manufactured seed oils, high in linoleic acid, and quick to go rancid, which shortens peoples lifespans to between early '60s to early '70s. See this film: kzread.info/dash/bejne/pIWh07iPnbCoY84.html

@2guysandacooler

2 жыл бұрын

Great Video Tom!!!

@2guysandacooler

2 жыл бұрын

@Laura Louise Kelly I tend to forget that raw milk comes in different forms.. Where I live the only raw milk I can get comes directly from the farms. Generally the same day the cow is milked. So it's pure, whole, sweet, and so tasty!!!

@kermitskaraoke13

2 жыл бұрын

@@2guysandacooler oh my I wish I could get milk that way, when I moved from the country to California I tried to find someplace where they would let me do the milking to get a gallon that way, but everything is so tech modern here, I couldn't find any. I really wanted it for getting that cream to make butter. You must be in a small town to be able to get it that way.

Can yoghurt replace buttermilk in recipes, for instance cake recipes?

Can you freeze the Buttermilk "Starter" ( last cup from the last batch ) and thaw it out later, to propagate your next batch of fresh Buttermilk? (Great video, either way. Thanks!!)

@floridahdshooter

2 жыл бұрын

I would like to know that also.. I would also like to confirm that the newly made buttermilk would be stored in the frig and that how long we can expect fresh milk/newly made buttermilk to be good in the frig..

@echo-1935

2 жыл бұрын

@@floridahdshooter 2 Guys & A Cooler 2 Guys & A Cooler 1 hour ago yes. After it's thickened up place it in the fridge for 1-2 weeks

@2guysandacooler

2 жыл бұрын

Yes. It can be frozen and used later. From my experience though the longer its frozen the less effective it is. I try to use mine up within a month of being frozen. All you have to do is freeze it in a small container then when you are ready to use it just thaw the frozen buttermilk in the fridge overnight and add it to your fresh milk. This will start the process all over.

@echo-1935

2 жыл бұрын

@@2guysandacooler Thanks for the reply. Large silicone ice trays, here I come!!

Not really related to the buttermilk part, but have y'all ever done a sweeter salami? Maybe with maple, cinnamon, allspice, nutmeg, clove, & white pepper for a little bite? Thanks for the inspiration and instruction!

@2guysandacooler

2 жыл бұрын

A while back I did a dessert like salami with candied figs, oranges, cinnamon, and dark chocolate and it was pretty crazy. Maybe I'll make that again or something like it and post the video

Can buttermilk be used in yeast bread or would that cause problems for bread yeast.

I noticed it says to store in freezer. Does this ship to you cold and needs to be kept fozen at all time? or can it be held at room temp for a day or two. Reason I ask is because I would like to buy the culture and bring it on a plane overseas.

Hi Eric, thank you so mush for this video. Australia 🇦🇺 Is there any other way to turn milk to buttermilk for cheese making if you can't get buttermilk culture ?

@jerryquigg3497

2 жыл бұрын

Yes just use a store bought buttermilk as the starter. I found just pour fresh 2% milk into the nearly MT jug let sit in warm place for a day. Also I found adding about 1gm salt after a day improves it.

Thaks for the video! I won't be using much since it isn't currently in my diet, but I've wanted to use it for certain recepies. You can't easily get it here (Zapopan, Jañisco, Mexico) ¿How long will it last frozen?

@2guysandacooler

2 жыл бұрын

4-6 weeks

@lannisterlodbrok

2 жыл бұрын

Hola, brother. También soy de zapopan. ¿Te llegó el pedido? Saludos.

I am just starting this. I use yogurt, (Strauss), when it calls for buttermilk. I have never seen real buttermilk. I've seen the carp, that is, "milk with chemicals added called buttermilk," but it's not. I can't wait to see your solution.

Once you make a gallon can you freeze it and say 4-1 Quart bottles

Can we use any milk 🥛 to do that or only butter milk pls I need your answer on this sir

I just found this today. Great video. I keep buying buttermilk for a particular recipe which I never get to so I have a bottle in the fridge right now. It has a sell by date of SEP7 exactly two weeks ago. Is it too late to use it? How would I know? Is it too late to freeze it now to use later. Can I use this one or even a new fresher bottle to start my own cultured buttermilk? It says under ingredients: cultured milk, salt and annatto color. Why would it need color? I read an earlier response which you said it was ok to use as a starter if it says "live" cultured, mine doesn't say "LIVE" but also doesn't say pasteurized. Mine isn't very thick.

@2guysandacooler

2 жыл бұрын

Not sure if it's too late. You could always taste it and if it tastes sour then you'll know. If it doesn't taste spoiled you could pour 1-2 tablespoons into a cup or 2 of regular milk and see if it cultures. If it does you now have a fresh batch😁

Can you use powdered milk for this?

If you wanted to just make a half gallon would you reduce the amount of culture or still use the whole packet?

@2guysandacooler

2 жыл бұрын

You could use half a pack and it would work fine. I probably wouldn't go less than half a pack though.

Is it possible to make from store bought?

Wondering if this method works with Bulgarian style buttermilk? I really enjoy the tangy flavor of Bulgarian style but due to yogurt content I've heard it won't work. If not do you know of a good tangy culture I could try?

Its pretty much common practice in India to make the Curd using the Fresh Milk.

I have been making kifer for some time and do almost the same thing. Thanks I will try the buttermilk. I just ordered me a culture and I can hardly wait. I try not to drink milk with the growth hormone in it and it is hard to find buttermilk in the store without it . So now I will have all the Buttermilk i want. Thanks you so much

Would this process work with store-bought buttermilk, or does it have to be that culture starter? I have a quart of buttermilk that I'd like to make last.

Can I start a batch from store bought buttermilk?

Can you do this with fresh cow's milk after you make butter. Are you supposed to set your buttermilk aside if you make butter then let it come to room temperature and then you get buttermilk

@2guysandacooler

Жыл бұрын

yes. That's the best and most authentic way buttermilk is made. After you make the butter, take the buttermilk that has been separated and leave it on the counter for 20-36 hours.

Please forgive my ignorance but which is the difference between yogurt and your buttermilk?. Thanks

Does this remove any of the lactose by adding the starter culture after the processes?

@2guysandacooler

2 жыл бұрын

yes. The bacteria eat the lactose and they produce lactic acid.