48
THICK CULTURED
BUTTERMILK
START 2 DAYS BEFORE PREP TIME 5 MINUTES
(+ STANDING) MAKES 1 LITRE (4 CUPS)
KEEPS FOR UP TO 3 WEEKS
True buttermilk is the remnant liquid
from making butter and some cheeses.
It is thin and watery, very different
from thick commercial buttermilk,
which is both opaque and white. Both
have their uses. Our recipe is for the
thick style. It may seem odd to buy
buttermilk to make buttermilk; however,
the process is similar to making
yoghurt, in that once you’ve made it,
you can save a little for future batches.
EQUIPMENT
1.25 litre (5−cup) sterilised jar
CULTURED BUTTERMILK
1 litre (4 cups) full−cream milk
¼cup (60ml) store−bought buttermilk
1 Combine milk and buttermilk in
a 1.25 litre (5−cup) sterilised jar or
covered container. Set aside at room
temperature for 48 hours or until
thickened to buttermilk
consistency. Refrigerate;
whisk before using.
COOK’S
NOTES
HOW TO USE BUTTERMILK
Blend in smoothies with
blueberries, a little ripe banana
and a dash of pure maple syrup.
Blitz with cucumber, avocado
and dill for a chilled soup.
Make light, fluffy scones or
pancakes. Pour over muesli
instead of milk and/or yoghurt.
Replace yoghurt in cakes.TOP TIPS
Strain buttermilk
through a muslin−lined
sieve for a smoother
texture.Made From Scratch
MAKES
1 LITRE