Hey guys, I'm looking for a homemade cultured buttermilk for cooking..the kind of buttermilk that people use for marinating/baking.
I looked through google but the only recipe I found is the recipe to make the mother culture not the buttermilk itself and on top of that the recipe calls for cultured buttermilk as the starter or pre-made buttermilk starter (I'm hoping for a recipe that use mesophilic culture like Mesophilic II,,MA11 or MA16 instead of cultured buttermilk as the culture starter)
Can anyone help me out :)
Do you have an interest in making butter as well? I use the buttermilk that I'm left with after making cultured butter for baking all the time and I'm very happy with it. I use heavy cream, usually a litre or two at a time, with a pinch of meso aroma culture. Cover and leave at room temp for a while before making butter in the blender/mixer/food processor. I have left it as little as 6 hours and as many as 24. 24 hours was my favorite, both for the flavor of the butter and the buttermilk. If it cultures less time, I find that the buttermilk is improved after a day or so.
You can use aroma meso like aroma B and Probat 222.
Homemade cultured butter is great!
I use Flora Danica.
Quote from: tashad on January 12, 2017, 03:51:46 AM
Do you have an interest in making butter as well? I use the buttermilk that I'm left with after making cultured butter for baking all the time and I'm very happy with it. I use heavy cream, usually a litre or two at a time, with a pinch of meso aroma culture. Cover and leave at room temp for a while before making butter in the blender/mixer/food processor. I have left it as little as 6 hours and as many as 24. 24 hours was my favorite, both for the flavor of the butter and the buttermilk. If it cultures less time, I find that the buttermilk is improved after a day or so.
Butter yeah I do but my primary atm is buttermilk ..marinating meats etc...
a pinch? I was hoping for an exact measurement ... im a bit OCD
Quote from: AnnDee on January 12, 2017, 03:53:35 AM
You can use aroma meso like aroma B and Probat 222.
I heard that diff bacteria gives a slightly different flavor profile ...
what about the measurement.. i.e ; 1/8 teaspoon for 2 gallon of milk .. is there an exact measurement>?
Quote from: Raw Prawn on January 12, 2017, 06:22:55 AM
Homemade cultured butter is great!
I use Flora Danica.
Sweet..lemme check on that one..
yeah when im done making 1 im gonna compare the homemade one with store bought
Quote from: achik1990 on January 12, 2017, 07:25:52 AM
Quote from: AnnDee on January 12, 2017, 03:53:35 AM
You can use aroma meso like aroma B and Probat 222.
I heard that diff bacteria gives a slightly different flavor profile ...
what about the measurement.. i.e ; 1/8 teaspoon for 2 gallon of milk .. is there an exact measurement>?
Aroma B, probat222 and FD contain the same bacteria cmiiw. So I think it gives similar creamy, buttery and slightly tangy taste. I use 1/8 tsp for every 4 litres of milk. I save some frozen for cheese making as well.
I would use the quantity recommended by the supplier/manufacturer.
Quote from: AnnDee on January 12, 2017, 12:54:35 PM
Quote from: achik1990 on January 12, 2017, 07:25:52 AM
Quote from: AnnDee on January 12, 2017, 03:53:35 AM
You can use aroma meso like aroma B and Probat 222.
I heard that diff bacteria gives a slightly different flavor profile ...
what about the measurement.. i.e ; 1/8 teaspoon for 2 gallon of milk .. is there an exact measurement>?
Aroma B, probat222 and FD contain the same bacteria cmiiw. So I think it gives similar creamy, buttery and slightly tangy taste. I use 1/8 tsp for every 4 litres of milk. I save some frozen for cheese making as well.
Hi ann ;D
is that the mother culture or just the buttermilk that u use to bake things
Quote from: Raw Prawn on January 12, 2017, 11:09:22 PM
I would use the quantity recommended by the supplier/manufacturer.
yup seems reasonable .. anyway thanks mate :)