How to make an endless supply of buttermilk - The Easy Way

Подписаться 225 тыс.

Просмотров 91 тыс.

50% 1

Today, I am going to show you how to make an endless supply of buttermilk. It's so easy!!!
If you want to read the blog post on How to make buttermilk you can click here: twoguysandacoo...
In this video we used a buttermilk starter culture from the cheese making company. If you want information you can find it here:
Buttermilk Starter New England Cheese: tinyurl.com/59...
Need kitchen knives? We've teamed up with Dalstrong. Check out their awesome selection and get an automatic 10% off by clicking here: tinyurl.com/kx...
Items used in this video:
Custom Cutting Board: tinyurl.com/3e... (use discount code 2GUYS15 at check out for 15% off 😁)
If you would like to support our work you can do so in several ways:
1. Like, Subscribe, and share this video
2. Use our amazon link to get to amazon to make your purchases: amzn.to/3dqScEy
3. You can help support our channel through PayPal: tinyurl.com/5y...
4. Patreon (where you get all sorts of cool discounts from companies your most likely already buying from: / 2guysandacooler
Companies we use for our projects:
Dalstron Knives: tinyurl.com/kx...
Sausage Maker: tinyurl.com/4d...
Hailey Homes Custom Cutting Boards: tinyurl.com/3e...
Thermaworks: tinyurl.com/uz...
New England Cheese Making Supply Company: tinyurl.com/hy...
If you need anything from Amazon you can help us out by using this link to get there: www.amazon.com...
Here are a few more things we use in our projects:
AMAZON LINKS:
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Smokin-It Bella's Cold Smoke Generator amzn.to/2UVTsX9
High End Accurate scale to .01g: amzn.to/3gj79dA
Economical precision scale: amzn.to/3tt3bmk
Meat Slicer: amzn.to/31XV19q
Vitamix 750 Heritage Pro Model amzn.to/2PFXe1d
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Iwatani Professional Chef Torch amzn.to/2zUzm4E
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3eoO7A7
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
InkBird Sous Vide: amzn.to/3uQwmjw
Commercial grade Sous Vide: amzn.to/2QDYGGU
Large chamber Vacuum Sealer amzn.to/2wQp7wF
Butcher Twine & Dispenser: amzn.to/35QFhIa
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
Hobart Edge Deli Slicer (high end): amzn.to/3lRYTB7
EQUIPMENT LINKS
1.5hp #22 Meat Grinder: tinyurl.com/ps...
#12 Economical Meat Grinder: tinyurl.com/56...
5# sausage stuffer: tinyurl.com/ye...
20# Electric Sausage Stuffer: tinyurl.com/25...
Stainless Steel Dutch Cheese Press: tinyurl.com/y7...
33# capacity scale: tinyurl.com/mv...
Hand heald vac sealer: tinyurl.com/5c...
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Thermapen Mk4 - tinyurl.com/y2...
DOT Kitchen Temperature Reader - tinyurl.com/3p...
Signals (4 Channel Temperature Probe) - tinyurl.com/eu...
Extra Big and Loud Kitchen Timer/Alarm - tinyurl.com/4x...
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

Опубликовано:

29 сен 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 332

@AuntamedWolf 2 года назад

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

@octavemg 5 месяцев назад

Thank you very much very informative. I shall definitely try

@hope46sf 4 месяца назад

Thank you!!

@dhhzdhhz539 Год назад

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 Год назад

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.

@pennystone1074 7 месяцев назад

Okay, what if there is pink on the side of the jug? I always resue the jug.

@joemckenna343 Год назад

I love Buttermilk, but this stuff looks really thick. How can I thin it out, but keep the flavor? thank you in advance.

@2guysandacooler Год назад

Once you stir it it thins out naturally. You could add extra milk to it as well

@steve238 Месяц назад

Ehm, how is making buttermilk not an easy process and hard to do? All you need is whipping cream, whip it until it separates into two products ... buttermilk and the butter itself...it's really very simple you only need about 10-15 min of your time to whip the cream either manually or by machine and then wash the butter in an ice bath until the water runs clean and use the buttermilk (which is the byproduct) for whatever's...its really simple and not hard at all😅 don't see how that's hard to come by.

@XtremiTeez 5 месяцев назад

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 5 месяцев назад

Technically it needs to be cream from raw cows milk 😉

@XtremiTeez 5 месяцев назад

@@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 5 месяцев назад

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

@Jules-740 5 месяцев назад

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

@jeansmith8658 7 месяцев назад

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.

@chefchemi9575 Год назад

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!

@ricardogutierrez2272 2 года назад

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!

@omaimaali5969 3 года назад

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 Год назад

The buttermilk has to be on the fridge? 😊

@omaimaali5969 Год назад

@@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.

@josephmarciano2584 3 года назад

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

@patrankin7653 Год назад

Thanks for responding so quickly 🙂😃.

@ChileExpatFamily 3 года назад

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 3 года назад

Why not?

@ChileExpatFamily 3 года назад

@@vmitchinson Chileans do not know what it is.

@eduardojahnke8970 3 года назад

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

@ChileExpatFamily 3 года назад

@@eduardojahnke8970 COVEPA

@426superbee4 Год назад

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 5 месяцев назад

How much powdered milk?

@426superbee4 5 месяцев назад

@@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

@terrybrown1337 3 года назад

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!

@markrobinson9384 3 года назад

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.

@antonianillan1953 2 года назад

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!

@johnreginahenderson7032 5 месяцев назад

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

@echo-1935 3 года назад

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 3 года назад

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 3 года назад

@@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 3 года назад

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 3 года назад

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

@lin1038 3 года назад

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!

@christopherw4527 Год назад

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.

@Getouttahere78 3 года назад

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

@steffipavitti 3 года назад

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

@Adeline9418 6 месяцев назад

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

@3FAZNI 3 года назад

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

@solowofthe99-lp4ql 7 месяцев назад

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

@Pammellam Месяц назад

I think you could tell from experience that it didn’t smell or taste as it should. The color would be off. Another RU-vidr says the buttermilk made like this at home and kept in the referator almost never goes bad, according to him. He keeps it for weeks and weeks without making new unless he needs to. I make kefir which I leave out on the counter for 2 days sometimes in the winter when it’s cold. Once I put it in the refrigerator, it just keeps and keeps. People experienced with kefir say that the kefir bacillus keeps the bad bacillus away. Kills them or something. I also make yogurt regular which I leave out on the counter too till it’s done. Then I refrigerate it. I’ve never had a problem.

@daniel-qe8lx 3 года назад

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! :)

@labecquerelle9873 6 месяцев назад

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 6 месяцев назад

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 5 месяцев назад

@@ursilaminor6447 I apologize if I wasn't clear. One can find on RU-vid 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.

@jayasreenarayananpillay3362 3 месяца назад

ah ah ah aiyo Indians were using buttermilk since ages west got up now.. There is no food without buttermilk.

@graftedin3 7 месяцев назад

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

@iyaayas2246 3 года назад

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

@Arek_R. Год назад

Other recipes use white vinegar or lemon juice. You are using dedicated starter culture, there is no way I can buy this anywhere local or not even online here in UK, how is that the easy way? EDIT: And 24h wait time? While the lemon juice/vinegar recipes are instant... Also I'm not so sure you can infinitely reuse the buttermilk to make buttermilk, I would imagine you can do it once or twice but assuming you use the buttermilk within a day or two. For a occasional cook it probably would be better to just use half or quarter of that one sachet, and start with slightly warm milk and the result would be probably same.

@2guysandacooler Год назад

ok. Where do I begin. Buttermilk is a cultured milk. Normally it comes from raw milk after the cream has been turned into butter. The remaining liquid is called buttermilk. This milk is extremely high in beneficial bacteria. Since most people can't get raw milk getting a culture is a great alternative to creating a CULTURED milk product. If you can't get a culture (amazon or basically and cheese making supply house would have them) you can try getting cultured buttermilk from the super. Just make sure it's not pasteurized. If that doesn't work, get your hands on Milk Kefir Grains (it's even better than buttermilk and better for you when you drink it-loaded with probiotics!!). And yes, you can use this cultured buttermilk to make more buttermilk. I've been doing it for the past 5 years. I make 2 gallons each week simply by saving a little from the last batch. It's brilliant!! What you are talking about (adding lemon juice or vinegar to milk) is simply acidifying the milk causing it to curdle. This is a great hack for making fake buttermilk in a pinch but it's not the same as what I'm making in this video. It's like making sauerkraut by naturally fermenting the cabbage or by making by simply adding vinegar. The end result is a pickled cabbage, but one will taste better and is exponentially better for you. BTW> Once you start making buttermilk the uses are virtually endless. Marinate all of your meat to make the meat more tender, add to your baking recipes (scones, biscuits, breads, cookies) for a more complex flavor and digestible product, we use lots of buttermilk to make soap (so creamy), add it to your fruit smoothies etc.

@2guysandacooler Год назад

Fair enough👍👍

@Arek_R. Год назад

@@2guysandacooler Had a read and it seems that you're right, it can be restarted every week infinitely, I guess if it's full of live good bacteria then the bad one cannot survive in it.

@sylviah1234 Месяц назад

Love your large wood cutting board. where can I see it and maybe order?

@oldladylinda 3 месяца назад

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!

@reallybadaim118 Месяц назад

Awful lot of buttermilk for only a half cup needed.

@RRaucina 3 года назад

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.

@atulatulatul1 3 года назад

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 RU-vid but the results doesn't match the branded bottled wine.. awaiting 👍

@steveaylas4711 3 месяца назад

Will buttermilk from the store do the same thing?

@mohank9549 3 года назад

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 3 года назад

We address this in the first half of the video😉

@ricklong3260 Год назад

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

@jayasreenarayananpillay3362 3 месяца назад

basically you are making yogurt not buttermilk . Buttermilk is in more in liquid form which is extracted from Yogurt.

@2guysandacooler 3 месяца назад

Yogurt is a completely different culture that require temperatures above 100f. If you shake this buttermilk, it will loosen up and become very pourable

@benkugel3416 15 дней назад

What are the benefits the butter milk

@paular9293 2 месяца назад

will the culture die in the mail from heat?

@MrClemmo13 10 месяцев назад

Can i use soy milk instead of dairy milk?

@bartlomiejswierczynski7949 3 года назад

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

@heathercole6750 Месяц назад

Very helpful, thank you

@ru6057 4 дня назад

Looks great thank you

@cindybrandt 3 года назад

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 3 года назад

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😁

@reagantrump3371 Год назад

OKay, so why is store bought buttermilk and butter milk from a local dairy so thin..... Not that much thicker than regular milk? And for recipes that call for buttermilk, which type of buttermilk are recipes referring to? The thin stuff from the store, or this thick almost like yogurt buttermilk?

@2guysandacooler Год назад

if you give ut a stir it thins out. its still thick, just not like yoghurt. recipes that call for buttermilk can basically use any acidified milk. it doesnt matter as long as its a little bit tangy

@sylviah1234 3 месяца назад

Can I use organic whole powered milk to make this buttermilk?

@2guysandacooler 3 месяца назад

as long as you have a culture it should work. The live bacteria is the magic.

@LifeInRealism Год назад

can you drink buttermilk?

@sylviah1234 5 месяцев назад

How many packets are in this buttermilk culture you are using?

@2guysandacooler 5 месяцев назад

4 or 5

@jonathanhadden8199 3 года назад

Your not really making buttermilk your making drinkable yogurt. It's a great technique for drinkable yogurt but it's not really buttermilk.

@UtahSustainGardening 3 года назад

In North American usage, he is correct.

@2guysandacooler 3 года назад

LOL. I actually pointed that out in the beginning of this video. This is cultured Milk with special bacteria that produce a buttery flavor. So although technically it's not real buttermilk, it's pretty darn close😁😁

@jonathanhadden8199 3 года назад

@@2guysandacooler dang sorry I must have missed you saying that. My bad.

@2guysandacooler 3 года назад

😂😂No worries

@teresagaming9383 2 года назад

@@2guysandacooler and i love yogurt also.... this would probably taste lovely when cold, mixed with sweetened cooked fruit, in a pretty glass with a funky straw :-) A different sort of "milkshake" lol

@jennifertrotter7591 Год назад

What about freezing it? Will freezing kill the culture? Thank you 😊

@2guysandacooler Год назад

no. you can freeze it

@paular9293 2 месяца назад

did you wash your hands?

@janemaku 2 года назад

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

@SuePrimm Год назад

Can I make buttermilk from store bought buttermilk?

@2guysandacooler Год назад

Yes, but only if it has live culture in it (not pasteurized)

@hankhanson6922 Год назад

Where did the milk come out of?

@addysbeeandgarden320 3 года назад

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 3 года назад

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

@hippopotomostrosesquippeda5804 2 месяца назад

0:36 MoistCritikal

@russelltobin484 3 года назад

none of your links work Bro

@2guysandacooler 3 года назад

Thanks for pointing that out. I just fixed it😁

@glenwoodfin 11 месяцев назад

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.

@chrismartin5166 3 года назад

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

@2guysandacooler 3 года назад

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

@faithlilis 6 месяцев назад

Aahmazin i just learned something new! I knew about kefir... so whats the difference???? Im little confused... i understand both have live bacteria therefore is healthy

@426superbee4 5 месяцев назад

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

@carolynbell4720 9 месяцев назад

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

@victormanuelmotamota3732 7 месяцев назад

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

@426superbee4 2 года назад

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

@wuling2646 Год назад

Excellent...but why do adults desire the sustenance of babies?

@AlexanderDanonBurke 3 года назад

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 3 года назад

4-6 weeks

@lannisterlodbrok 2 года назад

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

@galffalcon Год назад

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

@lumar8184 11 месяцев назад

OH MY GOSH! You love to talk so much...

@2guysandacooler 11 месяцев назад

if you would listen, you might learn something 😉

@joforrest1 2 года назад

Double cream in a mixer for 20 mins and you have butter and buttermilk.... Hardly difficult is it?

@Apricotblossom5555 3 года назад

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

@2guysandacooler 3 года назад

Nice!!!

@oldladylinda 3 месяца назад

ROFL

@SandyThomas-cy5bg Год назад

I tried making this using a different mfg company. Why would the milk curdle like cottage cheese instead of making a smooth buttermilky consistency? Also, It took all the 24 hours to get thick. You mention that the milk should be in the warmest part of the kitchen. Our house temperature is 74 at night. What is a good temperature for a nice consistency of the finished product. This first batch smells great, it doesn't seem like it is spoiled but this is my first time ever doing anything like this. I love buttermilk. I did go ahead and order the kit from New York Cheesemaking Supply Company. Hoping to get better results.

@trinapitcher3769 Год назад

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?

@Sacramento-mv8nr 5 месяцев назад

More than 11min to make a 2min video.?

@2guysandacooler 5 месяцев назад

You should do it. Send me the link 😉

@barber0611 2 года назад

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!

@MS-do6cj Год назад

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?

@jamestriplett790 9 месяцев назад

Does milk have to be pasteurized for this culture ? I get fresh milk from a farmer.

@tomcondon6169 3 года назад

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.

@poleun9 Год назад

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

@Nikki0417 Год назад

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.

@kim6414 Год назад

Buttermilk isn’t wildly sold in the uk. I went to 5 different shops before I found some

@ritaroach3491 Год назад

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.

@Tengwar06 Год назад

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. !!!

@serahloeffelroberts9901 Год назад

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

@mellio9077 Год назад

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

@jaysilverheals4445 Год назад

I used the link to get the same starter culture. you say there will be 5 packets inside? also I am in Las vegas mid summer and the starter culture says store in freezer. does that mean the starter packets will be destroyed by the heat in the mail since it could easily sit for a couple days such as on the weekends. Should I wait for cooler weather? also you used one packet in cold milk but they go on at great length about warming the milk. why did they do that if it dosent matter? You used one packet for a gallon and buttermilk was extremely thick. what about smaller amounts you still just throw in one packet no matter volume? thanks

@2guysandacooler Год назад

These starter cultures can handle warm weather for a little bit. I wouldn't worry about it. I live in Latin America and my culture took 10 days to get to me. I had no issues. They will recommend certain methods for "best results". You can follow their recommendations or do it my way. I have found that the results are the same. Their way cultures a bit faster. If you read the recommendation on the packet it reads that you should use 1 little pack per liter of milk (or something like that). I have found that 1 pack can do up to a gallon. So technically you can use much less for a liter of milk if you want.

@bitburg40 Год назад

11 minutes to dump a package into milk.🤪

@ifoodsservices Год назад

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

@lil-al Год назад

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

@kalyansumankv 3 года назад

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

@mirekt9521 2 года назад

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

@ekny806 Год назад

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.