Okay awesome thank you. Guess I’ll just deal with the heat inside 😢
Homemade Buttermilk
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
If you love buttermilk as I do then
this is the start of a very tasty experience. Unlike store bought buttermilk the homemade kind can be fermented to the exact sourness that you desire, for me it is about 4-7 days. If you have not tried it I would highly suggest it. -
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide last edited by
mrobisr for me buttermilk is for cooking only.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
My wife would completely agree with you, but for me it serves that purpose and it is a very delicious drink especially when combined with fresh cornbread.
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mrobisr I am very interested to learn more about it. I love Buttermilk, especially the Bulgarian style which is definitely more tart. I don’t particularly care for the drinking the other types so much as the Bulgarian. The others work fine for cooking though. Let us know how it goes & any tips along the way.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
mrobisr I am with you there. A good multi-purpose drink.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
mrobisr my Dad loved drinking Buttermilk. It was his favorite drink. I only use it to cook with. I don’t even drink regular milk very much, but Buttermilk is not appealing to me at all. I would have loved to try and make it for Dad when he was alive.
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cdavis I am in the same boat.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
calldoctoday I have been making it for a year or so, the trick is to let it sour to your liking. I like it at 4+ days and 7 is even better. I do not follow directions on the packet of bacteria additive. I add the packet to the milk and let it sit out on the counter for 18-24 hours until it thickens and then put it in the refrigerator for the next 7 days and then enjoy.
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mrobisr I am going to have to look into that. Thank you.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Had a large glass last night oh my it was good, but tomorrow it will be perfect.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
calldoctoday said in Homemade Buttermilk:
mrobisr I am going to have to look into that. Thank you.
https://cheesemaking.com/products/buttermilk-starter-culture-for-cheese-making?aff=67
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mrobisr Thank you
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