last winter during my 1st milking season(goats)I played around a little with making buttermilk.My 1st batch was made by adding about 2 tbs of store bought cultured buttermilk to a pint of room temp. milk and leaving out overnight to culture.I got a very thick sort of stringy texture with a nice tangy taste.Then I used that batch to reculture the next and then the next batch to reculture the next ,etc.While I liked the taste the texture was sort of weird and hard to pour out to use for baking,etc.So I tried using much less culture till I was down to almost 1 tsp.Still a weird texture ,Next I tried to culture at a much cooler temp.I even tried to culture in my fridge and still weird texture.
I would love to hear peoples methods for making buttermilk(cultured buttermilk)
The only store bought cultured buttermilk I can get in my area is the Vons brand and Altadena.Thanks for any help with this.
oh yeah I just found a jar of buttermilk left in the fridge all summer.There is a pronounce layer of whey on the bottom and thick curds on top.Haven't opened it to smell it but might hang it drain if it smells ok.