• Join the Club!
  • About
    • Media
    • Privacy Policy
    • Disclosure
    • Contact Me
  • Subscribe
  • BLOG
  • MEMBERS ONLY
    • Login
    • Club Homepage
    • GCE Meal Plans
    • Digital Meal Planner
    • Club Resource Library
    • Downloads
    • Live Club Events
  • Purchases
    • My Courses
  • SHOP
    • The Good Cheap Eats Club
    • Cookbooks
    • Planner
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Good Cheap Eats

eat well on a budget with easy recipes from Jessica Fisher

Find a Recipe
  • Budget Recipes
    • Appetizers
    • Baked Goods
      • Yeast Breads and Rolls
      • Muffins and Quick Breads
      • Scones and Biscuits
    • Breakfast
    • Dessert
    • Lunches
    • Main Dishes +
      • Beef
      • Bowl Meals
      • Meatless
      • Pasta
      • Pizza
      • Pork
      • Poultry +
        • Chicken
        • Ground Turkey
        • Turkey
      • Sausage
      • Seafood
    • Salads
    • Slow Cooker
  • Money-Saving Tips
    • Take the Pantry Challenge
  • Affordable Meal Planning
  • Show Search
Hide Search

How To Make Cultured Buttermilk At Home

Jessica Fisher · February 5, 2018 · 31 Comments

Jump to Recipe Print Recipe

Want to learn how to make real buttermilk? It’s incredibly easy and so much cheaper than buying it at the store. Learn this quick and easy method to make your own cultured buttermilk at home.

veggie platter with dip

Buttermilk Dressing with Dill

So, buttermilk. It’s delicious in baking. It’s awesome in dressings. It’s works magic as a marinade.

It’s also incredibly expensive to buy at the store. And incredibly inconvenient if you do most of your shopping at stores that don’t carry buttermilk.

Lucky for you and me, it’s incredibly EASY to make real buttermilk at home.

A few months back, I decided that I needed to remedy the situation. I want to do the bulk of my shopping at ALDI and Costco, but neither carry buttermilk. And we go through a lot of buttermilk. At least a quart a week, sometimes a half-gallon.

I’ll confess at the outset. I’m a buttermilk snob. I think buttermilk does amazing things for baked goods, marinades, and dressings. But I don’t believe that buttermilk substitutes are always up to snuff.

That lemon juice and milk nonsense doesn’t really produce light and flaky biscuits. And it certainly doesn’t do your salad dressing any favors.

While I will concede that a combination of milk and yogurt makes a fair substitute in baked goods, the resulting dressing is still left wanting. You need real buttermilk.

What’s The Difference Between Real Buttermilk And Cultured Buttermilk?

And by “real buttermilk”, I mean cultured. It is just not in our best interests (financially or otherwise) to churn enough butter to get that kind of buttermilk. Who in the world does that anymore? Let’s be real — in the 21st century.

For further clarification, see what the Food Lover’s Companion says:

Buttermilk of times past was the liquid left after butter was churned. Today it is made commercially by adding special bacteria to nonfat or low fat milk, giving it a slightly thickened texture and tangy flavor. Some manufacturers add flecks of butter to give it an authentic look.

Those who may get caught up on semantics, I’m talking about how to make cultured buttermilk at home.

Thankfully for you and for me, it’s super easy to make real buttermilk, this kind of “real buttermilk” by adding that special bacteria to milk, at home.

packet of Buttermilk starter next to jar

A few months ago I started experimenting making real buttermilk at home. I’ve been culturing buttermilk for a few months now and finding it to be a super easy process to work into my weekly kitchen tasks.

How to Make Cultured Buttermilk at Home

Initially, I used this buttermilk starter to create a fresh batch of buttermilk.

If you buy this starter, simply follow the directions on the package. Since I was keeping my costs as low as possible, I did not invest in a thermos-like container or Yogotherm. Instead I mixed my milk and starter in a quart-size canning jar. I capped it with a plastic lid, wrapped it in a couple beach towels, and let it sit atop my refrigerator overnight. Voila! Buttermilk!

After crunching the numbers, however, I realized that it wouldn’t save me any money unless I could make several batches from this original starter. So, I started experimenting. Here are some observations:

  • I use whole milk because I like a thicker buttermilk.
  • I don’t have to heat the milk when culturing buttermilk using the previous batch. I’ve tried it both ways and since overheating it once, realized it’s a step that can be skipped. I simply add 1/2 cup buttermilk (I just eye-ball it actually) to the quart jar and fill the jar with regular milk.
  • Culturing 12 hours seems to do the trick. Any longer may cause some curdling. Overheating the milk can do the same. This curdling goes away with whisking, however, so it’s not a big deal.
  • As long as the milk is thick and smells like buttermilk, you’re good to go.
  • I have not tried this process with grocery store buttermilk, but my research says it works.
  • Reculture your buttermilk within 7 days for best results.

I can’t tell you how incredibly easy this is to do! Sometimes, I make a few batches right in a row so that we always have some on hand.

jar of buttermilk on a counter

Make real buttermilk and use it in these great recipes:

  • Buttermilk Dressing with Dill
  • Delicious Ranch Dressing
  • Homemade Blue Cheese Dressing Recipe
  • Gramma John’s Buttermilk Donuts
  • Buttermilk Cornbread
  • Buttermilk Corn Waffles
  • Flaky Buttermilk Biscuits
  • Grilled Chicken in Buttermilk-Yogurt Marinade
How to Make Real Buttermilk at Home | Good Cheap Eats
Print Recipe Add to Collection Go to Collections
5 from 1 vote

Cultured Buttermilk

Learn how easy it is to make your own cultured buttermilk at home
Prep Time10 mins
Resting Time12 hrs
Total Time10 mins
Course: Drinks
Cuisine: American
Keyword: buttermilk
Servings: 1 quart
Author: Jessica Fisher

Ingredients

  • 1/2 cup buttermilk
  • 3 1/2 cups milk

Instructions

  • In a quart size canning jar, combine the buttermilk and milk. Secure the cap.
  • Place the jar in a warm, dark place for 12-24 hours. I wrap mine in beach towels and place it above the refrigerator.
  • Refrigerate until ready to use.

Notes

  • I use whole milk because I like a thicker buttermilk.
  • I don't have to heat the milk when culturing buttermilk using the previous batch. I've tried it both ways and since overheating it once, realized it's a step that can be skipped. I simply add 1/2 cup buttermilk (I just eye-ball it actually) to the quart jar and fill the jar with regular milk.
  • Culturing 12 hours seems to do the trick. Any longer may cause some curdling. Overheating the milk can do the same. This curdling goes away with whisking, however, so it's not a big deal.
  • As long as the milk is thick and smells like buttermilk, you're good to go.
  • I have not tried this process with grocery store buttermilk, but my research says it works.
  • Reculture your buttermilk within 7 days for best results.

 

jar of cultured buttermilk

Filed Under: Kitchen Tips Tagged With: buttermilk

Reader Interactions

Comments

  1. Roberta says

    February 6, 2018 at

    I’ll have to try this. It sounds even easier than making homemade yogurt.

    Reply
    • Jessica Fisher says

      February 6, 2018 at

      Yes! It’s much easier than that. And that’s not hard.

      Reply
  2. Jana says

    February 6, 2018 at

    I have been doing this for years with the grocery store buttermilk. It is super easy and works great. Thanks for sharing!

    Reply
    • Jessica Fisher says

      February 7, 2018 at

      Good to know. Thanks for confirming that the internets said!

      Reply
  3. Karen says

    February 6, 2018 at

    I’m definitely trying this! Can you do this indefinitely or does it get less ‘potent’ after X number of many batches? Do you think there would be any issue with using raw milk vs. pasteurized?

    Reply
    • Jessica Fisher says

      February 7, 2018 at

      I think I’m on my 6th or 7th batch right now. Not sure how far it can go.

      Do some research on the raw issue. I read that using pasteurized milk allowed you to skip the heating process. Not sure if you can skip that step if you use raw milk.

      Reply
  4. Jac says

    February 6, 2018 at

    So you’re just using store bought whole milk? Not raw?

    Reply
    • Jessica Fisher says

      February 7, 2018 at

      Yes. I’m using pasteurized regular milk.

      Reply
  5. Melissa in GA says

    February 7, 2018 at

    Don’t you just love the plastic lids for the jars? I use both sizes in my kitchen.

    Reply
    • Jessica Fisher says

      February 20, 2018 at

      Yep. Game changer.

      Reply
  6. Alice E says

    February 7, 2018 at

    Do you think this would work in smaller batches. A quart is really too much for just the two of us.

    Reply
    • Jessica Fisher says

      February 20, 2018 at

      Yes, absolutely!

      Reply
  7. Brooke says

    February 10, 2018 at

    I have always wondered about this. If I add regular old cultered buttermilk to regular milk it will all become buttermilk?! This this so cool.

    Reply
    • Jessica Fisher says

      February 20, 2018 at

      A commenter below you says she’s done it with store-bought for a long time!

      Reply
  8. Grandma Loy says

    February 11, 2018 at

    I have used this idea with store-bought buttermilk for many years. I also freeze excess buttermilk and use it for cooking. Since a half cup of buttermilk is the smallest unit of measurement I use, I freeze multiples of half cups. I pour the buttermilk into snack size zip-top bags and remove as much air as I can. I then put the bags of buttermilk into a quart size, zip-top freezer bag, write on the bag how many snack bags of buttermilk it contains, date and freeze. This way I can take out as many bags of buttermilk as a recipe calls for. These thaw easily under running water, or cut the bags open and put in a microwave-safe bowl and microwave in 30-second increments at 50% power until thawed. I also like to keep powdered buttermilk from Saco on hand in my fridge to use if I just happen to be completely out of buttermilk. I prefer this to the lemon juice/vinegar and milk combo.

    Reply
    • Jessica Fisher says

      February 20, 2018 at

      Thanks so much for your input!

      Reply
  9. Bla says

    March 7, 2018 at

    Were on our 7th or eight batch. We bought a 1/2 gal container of butter milk and when there was just a little left, we filled it with whole milk and then sat in on the heater vent in the kitchen floor overnight. The next day it was buttermilk! We just repeat when it is getting low using the original buttermilk container. Super easy. It tastes like yogurt to me though and I can drink it straight whereas I can’t do that with store bought buttermilk. I tried this same experiment using yogurt as a starter without success. When I’ve made yogurt, I use powdered milk and make it double strength and add some yogurt starter and I will get yogurt out of that. I may not have let the yogurt experiment (without making it double strength) sit long enough.

    Reply
    • Jessica Fisher says

      March 8, 2018 at

      Thanks for sharing your experience with commercial buttermilk!

      Reply
  10. Christie Grewe says

    April 16, 2019 at

    What’s the difference between yogurt cultures and buttermilk cultures? Could I use yogurt as a buttermilk starter?

    Reply
    • Jessica Fisher says

      April 16, 2019 at

      No, they are different. This post explains it: https://www.quora.com/How-do-buttermilk-and-yogurt-differ

      Reply
      • Christie Grewe says

        April 16, 2019 at

        Thank you ?

        Reply
  11. Leslie says

    May 16, 2020 at

    What do you mean by “reculture your buttermilk every 7 days”?

    Reply
    • Jessica Fisher says

      May 16, 2020 at

      You can repeat the process once a week and keep the buttermilk going.

      Reply
  12. Mary says

    June 22, 2020 at

    I’m so happy to find these instructions. When I was growing up this was my little job, sometimes, to use previous made buttermilk, add whole milk and stir, cover with a saucer or little towel leave out all night and the next morning it was buttermilk! But I was doubting if there was other directions that I forgot, so I’m so happy to find this!!. Everytime I would google how to make buttermilk, it was the lemon thing.?

    Reply
    • Jessica Fisher says

      June 22, 2020 at

      That lemon thing is nonsense. lol. Glad I could help.

      Reply
  13. Bob says

    November 23, 2020 at

    Not sure about buttermilk but I hypothesized that I could use pasteurized milk to make yoghurt. The experiment failed and I returned to sterilizing at 80 – 82 C.

    Reply
    • Jessica Fisher says

      November 23, 2020 at

      I’ve read the same about making yogurt. It must be heated. In my experience, creating the first batch of buttermilk, heating it was helpful, but in subsequent batches from the same culture, I could use cold from the fridge for buttermilk.

      Reply
      • Bob says

        November 23, 2020 at

        Thanks. I must check around Ottawa Canada here to see if I can find a culture. It appears much easier than yogurt to produce after the initial batch so worth investigating.

        Reply
        • Jessica Fisher says

          December 31, 2020 at

          You should be able to order it online if you can’t find it locally. I have a link in the post.

          Reply
  14. Gourmet Grubber says

    November 28, 2020 at

    5 stars
    Thank you for sharing this. I used whole milk and some leftover store-bought, cultured buttermilk. It took my first batch about 18-20 hours since my kitchen was about 69°F but it worked! Looking forward to trying another batch in another week. Thanks, again, for sharing, Jessica 🙂

    Reply
    • Jessica Fisher says

      November 28, 2020 at

      Glad to hear it was successful!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HI! I’M JESSICA.

Jessica preparing food in a kitchen

I believe anyone can prepare delicious meals -- no matter their budget. Click here to learn more.

SAVE MONEY ON GROCERIES

2021 Grocery Savings Challenges

printed card of GCE system on refrigerator with magnets

Get a Free Printed Card of the Good Cheap Eats System

bowl of dry onion soup mix

Homemade Dry Onion Soup Mix to Replace the Packets

Ralphs receipt with groceries in a flatlay

How to Audit Your Grocery Spending

flatlay of groceries cookbook and money with coins and bills

Save Money on Groceries Right Now with These Simple Tricks

LET’S CONNECT

HUNGRY FOR MORE?

woman holding carton of talent in store
grocery cart with peets coffee

Footer

Disclaimer/Disclosure

Please note that the advertisements posted here do not necessarily represent Jessica Fisher’s views and opinions.

Also be advised that some of these advertising partners may use cookies and web beacons on our site (when you click through). You should consult the respective privacy policies of these third-party ad servers for more detailed information on their practices as well as for instructions about how to opt-out of certain practices.

To better serve my readers, I have implemented Google Analytics cookies in order to better know visitor demographics. For opt outs, go here.

For more specific details on my disclaimers/disclosures, go here.

Head here to view our complete privacy policy.

Tags

30-minute meals appliances baking basics buttermilk Cakes casserole cheddar chocolate christmas cooked chicken cooking for one or two dairy-free DIY Convenience easy meals efficient kitchen enchiladas Food processor GCE basics gluten-free grains granola grilled grocery savings challenges holiday Holiday Food instant pot leftovers meal planning 101 meal prep mother's day no cook packable pantry pantry staples pressure cooker quick dinner ideas real food products save money on groceries shop thanksgiving time-saving tips updated Veggies Most whole 30

Copyright © 2021 · Daily Dish Pro on Genesis Framework · WordPress · Log in