does anyone know what culture/s are used to make buttermilk. It tastes very similar to Kefir to me and is much cheaper, I just wonder if it has any of the same health benefits. Thank you

-- keith a. davidson (mouyposmoniksi@netscape.net), March 09, 2001

Answers

We use a cupful of cultured,whole buttermilk from the grocer.Mix this into your fresh milk and let it sit,unrefrigerated,overnight.Viola! Buttermilk.

-- JT (gone2seed@hotmail.com), March 09, 2001.

JT's store bought culture technique also works with powdered milk. I bought 2 cases of powdered milk at a post Y2K sale last summer for a song and bought 1 pint of cultured buttermilk to start the powdered turning. kept mixing the dregs into the next gallon. This worked on about 17 gallons before the finished milk got to watery (btw , add a cup of whole milk if you want it thicker).

-- Jay Blair in N. AL (jayblair678@yahoo.com), March 10, 2001.

keith, when i was younger, watched relatives put raw milk in containers. they took top of that after it settled or rose, put in churn, beat it. butter rose to the top, remainer was buttermilk. WHAT are you adding ? sometimes salt was added. larry the NUT

-- Larry in OK (Nuts4bees@aol.com), March 15, 2001.

Salt and pepper. that is how we did it. many a day I sat next to the window and tilted a 1/2 gallon jar back and forth. out came the butter and our treat was the buttermilk. The churn came later, I suspect that was after mom ran out of youngsters to make the butter, ha- ha

-- lexi Green (whitestone11@hotmail.com), March 22, 2001.