Wednesday, August 8, 2012

Buttermilk and Sour Cream Recipes

So I heard that you can always have buttermilk just by adding a little bit of buttermilk to milk...This serves me more than kefir, because I just found a recipe for cream cheese using buttermilk.  Cream cheese, I could eat by the handfull, so forget you kefir, bring on the cream cheese!

I have buttermilk, because we batter and fry okra around here (ok and sometimes chicken).
It is cultured milk, so that's necessary for it to work.

Directions to make more buttermilk

(must have a starter with active cultures)
6-8 oz of active buttermilk (about 1 cup)
  • 3 cups whole milk
  • put in quart jar, with lid
  • shake to mix
  • let sit on counter for 24 hours (up to 36)

Sour Cream
(must have active starter)
  • 2 tbsp buttermilk
  • 1 cup of cream
  • put in jar with lid
  • shake to mix
  • let sit 12 hours (up to 24)

sigh, and I lost the cream cheese recipe.....must try to hunt it down again


Easy Cream Cheese Recipe


2 cups whole milk 
2 cups heavy cream
2 Tbsp fresh cultured buttermilk 
1/4 tablet Junket rennet tablet
sterile white plain handkerchief (boil to sterilize, hang to dry thoroughly)

1) Combine milk and cream in a stainless pot. Gently warm to 70 F, stir regularly.
2) Mix buttermilk thoroughly into the warmed milk-cream mixture. Cover.
3) Let sit 15 minutes. Meanwhile, dissolve 1/4 tablet of Junket rennet in 1/4th cup cool water.
4) Thoroughly stir solution of rennet into inoculated milk/cream, cover again.
5) Allow to sit overnight at warm room temperature (70-75 F).
6) The mixture should have gelled by the next morning. Sprinkle 1/2 - 1 tsp salt on the surface.
Stir briefly and gently with a whisk to produce pieces about the size of a pea.
7) Line a large strainer with the sterile handkerchief. Gently pour the semi-liquid product into
the cloth. Let drain for 30 minutes.
8) Pick up the corners of the cloth, wrap corners in a looped thick rubber band, hang over a bowl
to drain. You may hang in a refrigerator if your house is hot.
9) Turn solidifying mass in the cloth to hasten drainage. Store in a refrigerator. Use within a
week or so.

I have not tried this yet, I'll let ya know when I do, hopefully next week.


  1. This is great, are you also aware that you can make buttermilk using vinegar, or lemon juice, with whole milk? Here's the site, just in case you might want to check it out.

  2. I have read that you can make buttermilk that way, I have not tried it. I'm not sure if it would contain the live cultures if it was make that way though.