Making your own buttermilk...

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Dave,
Would you please post your recipe for Crema .I use the same method
that you use to make buttermilk. (Good Stuff )

Josie

I just pour a pint of heavy cream into a pint jar, add a tb of buttermilk, and shake it up. Then I set it on the counter for 24 hours, maybe a little less, in warm weather. The cream becomes very thick, then, when refrigerated, it becomes solid. It keeps for a long time, until I use it up.
 
I just pour a pint of heavy cream into a pint jar, add a tb of buttermilk, and shake it up. Then I set it on the counter for 24 hours, maybe a little less, in warm weather. The cream becomes very thick, then, when refrigerated, it becomes solid. It keeps for a long time, until I use it up.

I just want to mention that I this doesn't usually work if you have high temperature pasteurized cream or milk. The high heat does something to the shape of the proteins and they just don't curdle properly. I have had no problems when using regular pasteurized milk or filtered milk.
 
Interesting. I actually got some sour cream in today's grocery delivery, and it no longer mentions the strain of lactobacillus. I wonder if there are differences between what is available in the US and in Canada, or maybe even regionally.
The absolute best buttermilk I have ever had was the buttermilk I bought at that little shop we went to after a Danish Luncheon in Montreal--it was real buttermilk, not what you buy in the grocery store. As I remember, it cost a pretty penny, but it was soooooo good, TL. I bet the sour cream there is just as good. My brother and I hated the cottage cheese in Ontario. We would go to a little store on Bank St. in Ottawa and buy cottage cheese from Quebec. It is hard to explain why we didn't like it--we just didn't. I used to always buy organic milk whenever I got a chance to go to VT or NY. I hated Canadian milk sold in the bag. All I can say is that VT, NY, WI, and MN milk is sweeter. I think it is because of the feed. I know clover plays a huge part in the feed in WI and MN.
 
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I just want to mention that I this doesn't usually work if you have high temperature pasteurized cream or milk. The high heat does something to the shape of the proteins and they just don't curdle properly. I have had no problems when using regular pasteurized milk or filtered milk.

This always works for me, and the only cream I use for it is the usual UHTP heavy cream.
 
As Taxy states, there are two types of buttermilk. What is left after butter is churned and cultured buttermilk. Since I no longer make cheese, where the starter was either cultured yogurt or cultured buttermilk, I just add lemon juice to milk when I need buttermilk in a recipe. I always have milk on hand and add lemon juice to it when I need buttermilk.
 
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As Taxy states, there are two types of buttermilk. What is left after butter is churned and cultured buttermilk. Since I no longer make cheese, where the starter was either cultured yogurt or cultured buttermilk, I just add lemon juice to milk when I need buttermilk in a recipe. I always have milk on hand and add lemon juice to it when I need buttermilk.
I belong to the camp that drinks buttermilk...but, you can freeze it or buy powdered buttermilk. When I was an exchange student in Germany, we spe nt 3 weeks on the island of Juist. There I was introduced to a drink that is made with buttermilk and orange juice or lemonade. I do that in the summer. I also like my buttermilk ice cold with grated lime and fresh ground pepper. My Dad drinks his with salt added. When I was a child, buttermilk was kept in the "cooler" at The Lake (this was an insulated box through which the Artesian spring water ran--best water ever).
 
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