Making Butter and Buttermilk

feel free to share your healthy recipes... (no junk food here)
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Making Butter and Buttermilk

Post by marykays1 »

SilkieCharm ---Sorry, I got you mixed up with another "Silkie - Something" who keeps goats so I don't know whether you do or not.

But to make your own REAL buttermilk, you must first make butter, which is actually quite easy. You must have whole cream. If you have goat milk, then as you know, since it is naturally homogenized, the cream does not as readily separate. You'll probably do well to have a cream separator. They work quite well.

But if you get a lot of goat milk you can skim off the top.

Cow milk is a lot easier without a separator.

Anyway, you put your cream into a food processor and blend passed the whip cream stage until it separates into liquid and fat. Usually about 5 - 10 min.

I just turn my food processor bowl on its side and with a spoon squeeze out the buttermilk. It never makes it into any recipes because I drink it ....LOL....

Then add salt to the butter, if desired

Here's a substitute I found online....sounds really easy: ... ipeid=1192

You just add a little acid to a cup of milk and let it sit for 15 min.

But probably by now, you no longer need it, as you've probably found this on your own!

Again, sorry for the delay.

Mary Kay

Hi, I'm new
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Re: Making Butter and Buttermilk

Post by silkiecharm »

Oh, thanks Mary Kay. Heloise has published the "add vinegar to milk for buttermilk" for years and I didn't have to nerve to try it. I'll try working with store bought cream. I love trying out concepts. Paula
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Re: Making Butter and Buttermilk

Post by keljonma »

This recipe works. I use it for buttermilk biscuits, waffles and pancakes. It says it makes 4 servings, but we don't drink any leftovers, the chickens do ;)

Homemade Buttermilk

1 cup whole milk
1 Tablespoon white vinegar
OR 1 Tablespoon lemon juice
OR 1 and 3/4 Tablespoons cream of tartar

Add acidic ingredient (tartar, vinegar or lemon juice) to the milk and stir. Let stand at room temperature for 15 minutes. The milk should start to curdle. Stir well before using.

OR a combination of
3/4 cup plain yogurt
1/4 cup whole milk
can also be used to replace of buttermilk in most recipes.
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Re: Making Butter and Buttermilk

Post by dixiechick »

Sometimes you can even get by with just using regular milk - I know we have a recipe for buttermilk coffeecake that we haven't used buttermilk in for years. :)