Making buttermilk from commercial buttermilk

[michoutim]

I read in "Wild Fermentation" that you can make buttermilk by mixing:
125 ml of commercial B Milk
and 1 L UHT milk
And leaving it 24 hours on the kitchen bench (at the moment here it is  like close to 30oC).

But she says also that you can keep the buttermilk for very long, like it would last forever.

I think she means to take a bit of the last batch to mix it up with milk like we can do for yogurt...

What do you think ? 

[Alex]

It's right using regular milk. As far as I know, UHT milk doesn't suit for any kind of dairy products to be made from.

[michoutim]

OK then, next time I'll try with organic non homogeneised milk. Thank you Alex ! 

[linuxboy]

Alex, buttermilk and yogurt work fine with UP milk. It's no good for cheeses that require a curd set through rennet. For lactic cheeses and lactic-fermented products, so long as the bacteria have food, the casein degradation and Ca++ ion changes that UP milk has isn't material.

[Alex]

Thanks Linuxboy, I suppose Michoutin will your answer too.

[michoutim]

Yes Alex I read it!

Learning every day! Great ! 

[FarmerJd]

I do this constantly. We make buttermilk every week using last week's batch for starter and letting it sit at room temp overnight. Eventually the crock becomes a 'bacteria storage facility' and the culturing takes less time.  Occasionally the batch becomes a little contaminated (too sour) and we start over by buying more buttermilk for starter and boiling out the crock. Until recently, I used this as a meso starter in all my cheeses. Good luck.

[michoutim]

Thank you FarmerJd! 

I have taken note of that!

Yes I have used buttermilk meso starter for the latest Camemberts and they came out beautifully with a full flavour!

Cheese making is fun !