Cultured Buttermilk
Leftover buttermilk from making butter is most useful made into cultured buttermilk because it needs to be acidic for baking.
Steps
1
Take the fresh buttermilk and backslop it with the cultured buttermilk in a mason jar. Mix thoroughly.
2
Put a towel over the top and leave until clabbered in a warm area. It should be done between 10 to 72 hours, depending on how active the culture is.
3
It’s done when the jar is tilted, and it moves in one mass away from the side of the jar. The longer it is left to culture, the more tart it will get.
4
Put in the refrigerator for at least 6 hours to halt the fermentation. It will keep for a few weeks but it should be tested before being used.
Nutrition Facts
Per serving11 calories
Calories from
- Protein 50%
- Carbs 50%
-
Fat Low 0 g 0%
-
Saturated Fat Low 0 g 0%
-
Carbohydrates Low 1 g 0%
-
Fiber Low 0 g 0%
-
Sugar Low 1 g 2%
-
Protein Low 1 g 2%
-
Cholesterol Low 4 mg 1%
-
Sodium Low 15 mg 0%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
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