Serious Eats: Recipes

DIY Cultured Buttermilk

[Photograph: Molly Sheridan]

Note: You can make larger (or smaller) volumes as needed. I use a ratio of one tablespoon starter for every cup milk with reliable results. Unless your culture was not designed to be perpetuated (some freeze-dried options fall into this category), you can reserve a bit of each batch to culture the next.

Some recipes indicate that you should pasteurize your milk (at 180°F) before culturing or at least warm it to 76°F. This step is entirely unnecessary, as store-bought milk is all pasteurized before it hits the shelves.

About the author: Molly Sheridan feels about mason jars the way most women feel about shoes. A music journalist by day, she traces her love of weekend DIY kitchen projects back to the science experiments she ran with her dad as a kid. She is the author of Wonderland Kitchen and tweetledees @WonderlandK.

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