Baltic Maid

Home Cultured Buttermilk

Posted on | January 11, 2012 | 11 Comments

I have always liked buttermilk.  That’s actually an understatement because I LOVE buttermilk.  The problem here in the US is that the store-bought buttermilk tastes weird somehow.  The other day I could not resist and did get another jug of buttermilk, and once again I was disappointed.  I thought I should just make my own.  And let me tell you, it is so simple to make and tastes just right… I am so excited!!!  Oh, the little joys in life… :-)

This is not what is called “traditional buttermilk” which is the liquid left from churning butter.  This recipe makes “cultured buttermilk” from milk by adding cultures of bacteria.  Cultured buttermilk is most likely what is commercially sold.  This recipe uses and makes “cultured” and not “traditional” buttermilk.


  • 1/2 cup cultured buttermilk (store-bought or home-cultured)
  • milk  ( 1%, 2% or whole milk)

You will also need a clean 1 quart glass jar with a tight-fitting lid.


Rinse the glass jar and the lid under hot water.  Dry them.  Add the buttermilk to the jar.  Fill the jar with milk and then close it tightly with the lid.  Shake the buttermilk-milk mixture for about half a minute . 

Place the jar in a warm environment (not hot and avoid direct sunlight) and leave it there for up to 24 hours.  

When the buttermilk thickens, place the jar in the refrigerator.  The buttermilk should be used within 2 weeks.

You could repeat this pretty much indefinitely, I believe.  Just keep 1/2 cup of the homemade buttermilk and repeat the steps.  

Selbstgemachte ” ‘cultured’ Buttermilch”

In der englischen Sprache unterscheidet man zwischen “traditional” Buttermilch und “cultured” Buttermilch.  Die “traditional” Buttermilch ist die Flüssigkeit, die nach der Butterherstellung aus Sahne übrig bleibt.  Die “cultured” Buttermilch wird aus Milch  durch die Zugabe von Kulturen gewonnen.  Dieses Produkt ist dann als Buttermilch in den meisten US Läden erhältlich und ist wohl eher mit der deutschen Dickmilch vergleichbar.  Dieses Rezept verwendet die ‘cultured’ Buttermilch als Zutat und bereitet auch ‘cultured’  (Dickmilch ähnliche) Buttermilch zu.  Ich hoffe, damit alle Unklarheiten zu beseitigt zu haben, dass es sich hierbei nicht um ‘traditional’ Buttermilch handelt.  


  • 120 ml Buttermilch (gekauft oder selbstgemacht)
  • Milch (Fettgehalt je nach Belieben)

Es wird ausserdem ein sauberes Glas mit ungefähr 1 Liter Inhalt und mit Schraubdeckel benötigt.


Das Glas und den Deckel unter heissem Wasser auswaschen und anschliessend abtrocknen. Die Buttermilch ins Glas geben und mit der Milch auffüllen. Das Gefäss fest verschliessen und ungefähr eine halbe Minute gut schütteln. 

Das Gefäss bis zu 24 Stunden an einen warmen Ort stellen (nicht zu heiss, und nicht direkter Sonnenstrahlung aussetzen).

Wenn die Buttermilch dick geworden ist, das Glas in den Kühlschrank stellen.  Die Buttermilch sollte innerhalb von 2 Wochen aufbraucht werden.

Man könnte das Ganze auch unendlich oft wiederholen; einfach ein wenig selbstgemachte Buttermilch übrig behalten und die Schritte wiederholen.  

Source:   Foodie with Family


11 Responses to “Home Cultured Buttermilk”

  1. Nami | Just One Cookbook
    January 12th, 2012 @ 14:16

    I love your presentation of buttermilk! I didn’t grow up drinking buttermilk, or even in cooking I don’t remember my mom using it. Now that I cook, I use it for pancakes and other dishes and it definitely adds a nice flavor! This is my first visit to your blog and I’ve enjoyed browsing around!

  2. BalticMaid
    January 13th, 2012 @ 10:26

    @ Nami: Thank you!!! Your comment made my day!!! I appreciate it. I just found your lovely blog recently, and I am very excited to try some Japanese recipes soon. Thanks for your visit and comments!

  3. Farizan
    January 13th, 2012 @ 11:33

    Here in Finland they don’t sell any buttermilk. I just have to prepare it myself whenever I need some. ohoh!

  4. BalticMaid
    January 13th, 2012 @ 21:01

    @ Farizan: You’re my hero!!! :-) Thanks for visiting and commenting!

  5. Janet
    January 14th, 2012 @ 09:45

    I’ll never buy buttermilk again. Thank you so much. I’m headed to the kitchen now to make some whole milk buttermilk for my dad who grew up on a dairy farm and complains about purchased buttermilk. He’ll love it!

  6. BalticMaid
    January 14th, 2012 @ 19:38

    @ Janet: I’m not sure how this will compare to the ‘traditional’ buttermilk your dad knows but it definitely beats the store-bought buttermilk in my books. I hope you and your dad will love it as well. I’m not going to buy buttermilk ever again either… :-) Thank you so much for your lovely comment!

  7. Rachel (teacher-chef)
    January 15th, 2012 @ 06:08

    I always worry when I buy buttermilk about the ‘point of no return’ and when it is no longer good to use… from the looks of this, as long as I keep “recycling” at least every 2 weeks – I don’t really need to worry about it spoiling?!?

  8. BalticMaid
    January 15th, 2012 @ 14:58

    @ Rachel: I am no expert on food safety, and this is just my thought about this. The buttermilk will need to be recultured regularly in order for it not to spoil. I have been reculturing buttermilk for a few months by now and it works great. Check out the source from where I got the recipe ‘Foodie with Family’. Quite a few interesting comments about this there. I hope this helps. For example: ” ‘you re-culture this regularly, you can carry on re-culturing indefinitely.’ This is very true. In India, they have been re-culturing yogurt and buttermilk for more than 3,000 years! In my own family, we have a 40-year uninterrupted line of yogurt!” or “As for the contamination fear, Be sure that the container is super clean before starting. You can pasteurize your store bought sweet milk to a temp of 180 degrees and then let it cool to 80 to 90 degrees and then add your “starter” If the milk is too hot it will kill your starter.”

  9. Buttermilk « Prairiesummers
    March 26th, 2012 @ 20:22

    [...] Rezept habe ich schamlos bei The Baltic Maid gestolen. Schaut Euch ihre Webseite an, den sie hat inspirierende Rezepte, schoene Fotos und ich [...]

  10. Paula Duncan
    March 31st, 2012 @ 23:27

    First time to see your site. I am always looking for ways to save money and to cut down on processed foods. I have several recipes that call for buttermilk and hate to buy a half gallon with most going to waste. With your recipe I can make my own and keep a small amount on hand. Love it~!

  11. BalticMaid
    April 2nd, 2012 @ 19:17

    @ Paula: Thank you so much for your comment! I hope it works out for you.

Leave a Reply

4 − 4 =

Germany on a plate. The World in a bowl.

Welcome to the Culinary Adventures from around the World by the German Baltic Maid.

Advertise here

Contact balticmaid(at)