How to make an endless supply of buttermilk

How to make an endless supply of buttermilk - The Easy Way

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2 жыл бұрын

Today, I am going to show you how to make an endless supply of buttermilk. It's so easy!!!
If you want to read the blog post on How to make buttermilk you can click here: twoguysandacooler.com/how-to-...
In this video we used a buttermilk starter culture from the cheese making company. If you want information you can find it here:
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Eric
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Пікірлер: 322

@AuntamedWolf Жыл бұрын

So basically for butter milk use milk, for Sour cream use whipping cream. Awesome, thank you!

@chefchemi9575 Жыл бұрын

Buttermilk is hard to find here in Spain but thanks to this video I have got my third successful batch of buttermilk from just one store bought pack. This method really works! Thanks a lot!

@ricardogutierrez2272 Жыл бұрын

Hello Eric, great video! I've been using similar process to make Mexican cream also known as Crème fraîche. Mix 55 ml. cultured buttermilk and 800 ml. whole milk. Place it in a dark room for at least 24 hours. Then transfer to refrigerator for another 24 hours. After 48 hours, mix and serve. Mexican Cream!

@jeansmith8658 4 ай бұрын

Glad to have come across this video as I love buttermilk. Didn't know you could easily make it at home. When I was small and living on a farm, we used to make buttermilk and butter by churning fresh milk. We had buttermilk and butter in about 45 minutes to an hour, but it took a lot of work.

@josephmarciano2584 2 жыл бұрын

Eric. Outstanding as always! Your positive energy and your generous sharing of your knowledge and experience is much appreciated.

@patrankin7653 Жыл бұрын

Thanks for responding so quickly 🙂😃.

@omaimaali5969 2 жыл бұрын

I have been doing that for years now, and I also do it with kefir using the kefir culture that I purchased from New England cheese company, and I have an endless supply of Kefir too :)

@marianieto855 11 ай бұрын

The buttermilk has to be on the fridge? 😊

@omaimaali5969 11 ай бұрын

@@marianieto855 No you add a little bit of the buttermilk to regular milk and leave it on the counter for about 24 hours depending on your kitchen's temperature then after it thickens, you have to put it in the fridge.

@lin1038 2 жыл бұрын

This is awesome! Thankyou for posting this! I have dabbled in cheese making and have ordered from New England Cheese…and have always been happy with their products and services…love this idea!

@markrobinson9384 2 жыл бұрын

Made the buttermilk and it is absolutely fantastic, thank you very much! Tried 2% and now have whole milk cultured in the fridge will taste test this afternoon. I also have sour cream finishing this afternoon, again thanks.

@Getouttahere78 2 жыл бұрын

Now this is the best advice I've had in a long time. Thanks 👍👍

@antonianillan1953 Жыл бұрын

I've come across lots of articles and videos, but hands down your video and your answers on the comment section, are the BEST. It really clear my confusions about the 'traditional' buttermilk, cultured buttermilk, yoghurt, kefir, and anything in between 😁. And how you make it look so easy to make it at home, big thank you. Subscribe!

@mellio9077 Жыл бұрын

wonderful!!! Thank you this is exactly what I was looking for is how to make real cultured buttermilk. I can’t wait to try it it looks delicious

@3FAZNI 2 жыл бұрын

Eric, my brother, you never disappoint. I will be making this from now on.

@docdetroit440 2 жыл бұрын

You keep it basic and simple thanks so much

@janemaku 2 жыл бұрын

I am learning a lot from you, thank you you are the best! 😃

@carpenterxl5999 7 ай бұрын

Just what I was looking for. Thanks 2 Guys

@johnathancorgan3994 2 жыл бұрын

Always enjoy when you branch out to other fermented foods--thanks for the videos.

@laurelastor5791 6 ай бұрын

Thank you!! Love it

@michaeldoyle5001 2 жыл бұрын

Another useful video, thanks. When I went to the website to buy the starter, I found Creme Fraiche starter. Can't wait to try it.

@melodyscott168 4 ай бұрын

Thank u so much. Going to try this as soon as I can get the starter.

@steffipavitti 2 жыл бұрын

Thanks Eric 🤗 I use it in mashed potatoes along with butter

@Adeline9418 3 ай бұрын

That sounds yummy. I love mashed taters!!!!

@ricklong3260 11 ай бұрын

Thank you.. i watched 5 ot 6 pods on buttermilk. This was the best by far. ❤ thanks Rick

@jasonh.8362 Жыл бұрын

Amazing info thank you so much!

@hollytylutke7586 Жыл бұрын

Love This❣ Thank You❣😁

@astrudlang7557 2 жыл бұрын

Sooo cool!😎thank you!

@terrybrown1337 2 жыл бұрын

First time to your sight. Absolutely, not the last. You have a Fan! Outstanding Informative Video!!! Truly your knowledge, experience & facts are extraordinaire. Thank you again for this enlightening clip ~ Who Knew!

@lennythomas7230 2 жыл бұрын

Another great video!

@hope46sf Ай бұрын

Thank you!!

@user-cw3zn7zy6e Жыл бұрын

I followed your instructions and my butter milk was great! btw I bought the same cultures as you used!

@robertbarnes2788 2 жыл бұрын

Great Video!

@daniel-qe8lx 2 жыл бұрын

greetings Eryc in Poland it's already 23 pm but your films are fun to watch even at night :) god takes care of your family! :)

@octavemg 2 ай бұрын

Thank you very much very informative. I shall definitely try

@Tengwar06 11 ай бұрын

Hi Eric. I’m learning a lot with all your videos and I cannot wait to try this at home. I have seen a lot of people that simply just add lemon juice to the milk and I’m curious about what’s the difference and why they do that? Thank you so much for making this incredible content. !!!

@ChileExpatFamily 2 жыл бұрын

This is a great video and I thank you for the information. We can not get butter milk here in Chile. We have been able to find cheese cultures here at the local animal supply store of all places. So we are now making sour cream here which is great since we can not get sour cream (the real thing) here in Chile. Thanks for the help. Jim

@vmitchinson 2 жыл бұрын

Why not?

@ChileExpatFamily 2 жыл бұрын

@@vmitchinson Chileans do not know what it is.

@eduardojahnke8970 2 жыл бұрын

Chileno aquí... Dónde compras los ingredientes para hacer queso? 🤓

@ChileExpatFamily 2 жыл бұрын

@@eduardojahnke8970 COVEPA

@robert-js1ur 11 ай бұрын

Thank you excellent

@labecquerelle9873 3 ай бұрын

Just what I was looking for! It's seems to have become standard practice to add preservatives to both buttermilk and cream cheese, and have been off limits for years. But with this recipe and another (using the buttermilk to make cream cheese) has happily solved my problem. Thank God I can make cream cheese frosting again, and have cream cheese on a toasted bagel!

@ursilaminor6447 3 ай бұрын

REALLY. OMG i have such bad dairy issues. I am excited to try your suggestion. I love cream cheese, but um.... hot to you exactly make the cream cheese from the buttermilk.

@labecquerelle9873 3 ай бұрын

@@ursilaminor6447 I apologize if I wasn't clear. One can find on KZfaq two ways of making cream cheese. This is the correct way. Use the bacterial culture to make buttermilk. The culturing process acidifies the milk, (full fat, cream, or half and half), the milk proteins curdle, and somehow the dairy fat comes out of the cultured buttermilk also. I know in this method, for the best results, the milk wants to be at 86 degrees F, It's a lot like making yogurt, but I think yogurt needs a different bacteria strain. That's the correct way to make good cream cheese. Another way to supposedly make cream cheese is to heat the milk up to a simmer, add an acidifer, like buttermilk, or vinegar or lemon juice, and stir till the curds separate from the whey. Still making a cheese, but it's not cultured, Ricotta is made this way, for example, and a lot of cultures use this method as a quick way to make cheese without having to inoculate the milk and then wait overnight. Just heat the milk up and curdle it. I have used this method, and sometimes curdling happens as the milk cools, but you eventually get there. Either method is going to get you a product, but I want to give a caveat: Using ultra-pasturized milk is the kiss of death for cheese makers. Mentioning this because I wanted to use an organic milk from grass fed cows. So I bought the Horizon brand. And my batch of cheese, using the second method failed. Then I looked at the expiration date, and it was 6 weeks into the future. That's the point of ultra-pasteurization. The milk stays good to drink far longer, but it is useless for cheese making. The carton touted all the benefits of the milk, but the ultra-pasteurized part was kind of hard for me to see. Thin white ink on a red background. If you are going to try to make any kind of cheese, check the expiration date! If it's more than a couple weeks, double check to see if the label says, "Ultra-pasturized" Hope this explains the relationship of buttermilk to cream cheese, and that you are piqued enough to make your own buttermilk. You can find the culture, MESOPHILIC is the type you will be looking for. Good luck and happy cheese making.

@TURTLEORIGINAL 2 жыл бұрын

Very well done, sir! Subscribed!

@graftedin3 4 ай бұрын

I can say without reservations, this is great buttermilk. Thank you so much for the link to New England cheese products. That is one great culture. So easy and so good and just no trouble at all. I believe I will also try their keifer culture. Tommy

@RRaucina 2 жыл бұрын

Another fine tutorial to lighten the grip on us by the dairy industry. I think the best cheese in America is Limburger, and it has disappeared from near all store shelves. One little company in Wisconsin makes the entire USA supply. The next level down for ripeness is aged brick and it too, is sourced from one dairy in Wisconsin.

@AnthonyStoneWilliams 7 ай бұрын

Appreciate you bro 👍🏼💯

@lasheslashes5325 Жыл бұрын

Wow you are AWESOME. ❤❤❤❤

@barber0611 2 жыл бұрын

ordered my culture and ready to go....at least where I live, buttermilk has become much more expensive...milk not as much.....so I will be making my own....lots of moist delicious cornbread in our future.....thank you!

@kelissarevilla5386 Жыл бұрын

Yeah there you also could use buttermilk in Irish soda bread to and red velvet cupcakes

@christopherw4527 Жыл бұрын

I've been doing something similar for over 20 years now. Ever since people quit drinking it as much, but instead just cooking with it. I've never used a starter culture. I just buy a quart of the lowfat buttermilk and if it tastes tangy, I'll use a couple cups in a gallon of 2 percent. I only have to buy a new quart of buttermilk when I forget, or drink all of my supply. We go through about a gallon week is all, unless I cook real biscuits. If you are a new generation person who doesn't drink buttermilk it won't matter if the store bought stuff is the sour or tangy kind. Not every quart of store bought is the same to the drinker.

@kamilao4062 2 жыл бұрын

I tried this with store bought cultured buttermilk today and it worked! Great video!

@2guysandacooler 2 жыл бұрын

Nice!!!

@oldladylinda 14 күн бұрын

ROFL

@Marthawehrly 2 жыл бұрын

As a soap maker I’m going to try this!

@2guysandacooler 2 жыл бұрын

I love buttermilk In soaps. It tends to heat up quickly so add it to the sodium hydroxide while it's frozen. Makes for a smooth and silky bar of soap

@Marthawehrly 2 жыл бұрын

@@2guysandacooler I agree!

@glenwoodfin 8 ай бұрын

I do kefir the same way, however, my batch is thinner. Maybe because I started with a little pour of Lifeway kefir to get things going. Nice video, my friend.

@oldladylinda 14 күн бұрын

No one loves buttermilk as much as I do. I genuinely love buttermilk. I always have. But here where I live, you cannot find real buttermilk. It all tastes ridiculous. I got the web address from the package you showed us. I'm going to order some and try it. Thank you so much for this amazing video!

@426superbee4 11 ай бұрын

I did a experiment. Using Powder Milk. Yes powder milk will make BUTTERMILK 👌👌 and ITS YUMMY. All i did was mix up some powder milk with water. To the flavor i like in milk. Next was put 25% of culture buttermilk in to it. Shake it up good, cover with a paper towel let it set out in the open on the counter > 3 pm, by 3am it was buttermilk. It was so thick i had to dilute it down with water ITS EXCELLENT YUM

@vickihampton8091 2 ай бұрын

How much powdered milk?

@426superbee4 2 ай бұрын

@@vickihampton8091 Just enough where it got the store bought milk taste 👉👉 i go by taste..i might like it little stronger but it taste like store milk.. It foregiving

@BryanBeast13 2 жыл бұрын

Why was the delivery so funny at 4:13 😂😂

@ritaroach3491 Жыл бұрын

Mother made it when we were young. I have made it but not lately. She used white house powdered milk, whole milk and buttermilk. It was good to drink. It was never that thick.

@solowofthe99-lp4ql 4 ай бұрын

Just a quick question. How would we know if our buttermilk spoiled over-night on the counter? Or if it spoils in general?

@atulatulatul1 2 жыл бұрын

Wow excellent video.. 👍 Here's a request to make a detailed video on making White and Red wine 🍷 at home.. Yes, there are tons of videos on KZfaq but the results doesn't match the branded bottled wine.. awaiting 👍

@iyaayas2246 2 жыл бұрын

You should do a creme fraiche video with your buttermilk if you haven't yet. Great video, man!

@lil-al Жыл бұрын

I thought this would be complicated, but it's not and I'm doing it! Also, I subscribed!

@johnreginahenderson7032 2 ай бұрын

Great information! Can a starter culture be frozen and used to make a batch of buttermilk? Thanks, Regina😊

@MS-do6cj Жыл бұрын

Is this process the same if I want to use buttermilk that I got from home made butter? Is using buttermilk from butter “uncultured” vs “cultured” buttermilk made with a buttermilk starter like in this video? Is uncultured healthier or does it have different cultures in it than what was used in your video? I’m new to buttermilk but wish to understand the difference so I can make in larger batches for long term health benefits. Any info you could share to clarify would be so appreciated! I loved this video. Very clear and easy and direct! Can’t wait to see more. Could you possibly do a video re: uncultured (I think) buttermilk from making butter and explain any differences between the two?

@426superbee4 2 ай бұрын

I 'am doing another experiment By pouring beer into my home made buttermilk. SO FAR SO GOOD. ITs YUMMY 👏👏👏👏 Its give it a Bulgarian Style Cultured Buttermilk THE TASTE IS EXCELLENT I got a halve gallon of it with beer setting in the frig right now. See what would happen long term, Right now i'am very much enjoying the Bulgarian style > by using beer 👀 OH LORD YUM

@chrismartin5166 2 жыл бұрын

Very interesting. Thanks for posting. How are you guys using this for baking?

@2guysandacooler 2 жыл бұрын

I replace the water from the recipes. Buttermilk Biscuits, Sourdough Bread, French Bread, Pretzels, hamburger buns, things like that

@mohank9549 2 жыл бұрын

Only in North America, it is called buttermilk. Everywhere else it is known as curd. You need to churn this to remove butter, which will leave out buttermilk. This process is same as making Yogurt, except that we use different bacteria known as bacteria Lactobacillus bulgaricus and Streptococcus thermophilus to make Yogurt.

@2guysandacooler 2 жыл бұрын

We address this in the first half of the video😉

@mirekt9521 2 жыл бұрын

Excellent video! Strain the homemade buttermilk and you get a "cream cheese".

@bartlomiejswierczynski7949 2 жыл бұрын

add some dry milk next time it gives great results :)

@ZenaHerbert Жыл бұрын

This video is very interesting, thank you. I make cultured butter by adding live yoghurt to heavy cream, leaving it 24-48 hours, then churning it. The resulting buttermilk is perforce also cultured. Do you think adding some to whole milk would act as a 'starter', please?

@2guysandacooler Жыл бұрын

I absolutely think so.

@thomasklasko9064 2 жыл бұрын

I’ve always used about 2 oz of store bought butter milk as a culture.

@2guysandacooler 2 жыл бұрын

Nice. If you can find live culture buttermilk (not pasteurized) even better!! That'll do the trick! Excellent

@jrhattenstein 2 жыл бұрын

Will you use the full package of starter culture or do you use less

@victormanuelmotamota3732 4 ай бұрын

Hola. Here un el rancho, un México allá people drink fermented milk . Most people eat It in a bowl with salt, with tortillas or BREAD

@carolynbell4720 6 ай бұрын

Hi Eric, thank you so much for this great find. I live in Mexico, and there is no buttermilk!! Ive tried the vinegar and the lemon recipe, but they don't really work. So thank you. I do have a QUESTION: QUESTION: You used a gallon of milk and one package. If I am using half-gallon of milk, Is the pkg ratio different? Thanks

@williambray8717 Жыл бұрын

How long will it stay good in your refrigerator?

@banakichen101 Жыл бұрын

Can you use live yogurt as a starter culture for bittermilk?

@addysbeeandgarden320 2 жыл бұрын

Not really related to the buttermilk part, but have y'all ever done a sweeter salami? Maybe with maple, cinnamon, allspice, nutmeg, clove, & white pepper for a little bite? Thanks for the inspiration and instruction!

@2guysandacooler 2 жыл бұрын

A while back I did a dessert like salami with candied figs, oranges, cinnamon, and dark chocolate and it was pretty crazy. Maybe I'll make that again or something like it and post the video

@lindacollins2103 2 жыл бұрын

Great video. I assume up you refrigerate the buttermilk after the 12 to 24 hour curing period? Also, how do you freeze buttermilk?

@2guysandacooler 2 жыл бұрын

Thank you. That is correct. When I freeze buttermilk I freeze it in ice cube trays.

@richardtracz 2 жыл бұрын

Hi would you have a video on how to make Vienna Sausage and or a recipe please. Cheers.

@echo-1935 2 жыл бұрын

Can you freeze the Buttermilk "Starter" ( last cup from the last batch ) and thaw it out later, to propagate your next batch of fresh Buttermilk? (Great video, either way. Thanks!!)

@floridahdshooter 2 жыл бұрын

I would like to know that also.. I would also like to confirm that the newly made buttermilk would be stored in the frig and that how long we can expect fresh milk/newly made buttermilk to be good in the frig..

@echo-1935 2 жыл бұрын

@@floridahdshooter 2 Guys & A Cooler 2 Guys & A Cooler 1 hour ago yes. After it's thickened up place it in the fridge for 1-2 weeks

@2guysandacooler 2 жыл бұрын

Yes. It can be frozen and used later. From my experience though the longer its frozen the less effective it is. I try to use mine up within a month of being frozen. All you have to do is freeze it in a small container then when you are ready to use it just thaw the frozen buttermilk in the fridge overnight and add it to your fresh milk. This will start the process all over.

@echo-1935 2 жыл бұрын

@@2guysandacooler Thanks for the reply. Large silicone ice trays, here I come!!

@dhhzdhhz539 Жыл бұрын

Thanks for replying to back to me. I have a question when I leave the fresh butter milk on the counter top do i leave it with lid on or off. Thanks again i enjoy your Chanel

@2guysandacooler Жыл бұрын

I would pot a cheese cloth over to the top or loosely place a lid on

@dixiedrouant4101 2 жыл бұрын

Thank you so much...that was so cool...i will try this as soon as i order the culture....is it possible to make buttermilk from grocery store buttermilk as a starter ????

@2guysandacooler 2 жыл бұрын

Your welcome. Sure, just as long as the grocery store buttermilk is live cultured and has never been pasteurized

@tomcondon6169 2 жыл бұрын

I am just starting this. I use yogurt, (Strauss), when it calls for buttermilk. I have never seen real buttermilk. I've seen the carp, that is, "milk with chemicals added called buttermilk," but it's not. I can't wait to see your solution.

@javedsiddiqui54 8 ай бұрын

Hi Eric can we add salt or sugur and mix it before drinking

@happinessis2111 Жыл бұрын

Can you use powdered milk for this?

@ifoodsservices Жыл бұрын

Can yoghurt replace buttermilk in recipes, for instance cake recipes?

@poleun9 Жыл бұрын

That's pretty cool. Could I make it with cultured buttermilk from the shops, or are they not live?

@MrChit-od9po 2 жыл бұрын

the buttermilk in that link is alot cheaper than what I found at a health food store. Great video. good to know I can regenerate.

@robertchaffee5662 6 ай бұрын

Is it possible to make from store bought?

@objectionoverruled2 6 ай бұрын

Can I start a batch from store bought buttermilk?

@426superbee4 2 жыл бұрын

Hey Buttermilk freaks GUESS WHAT? he hee i put lime juice in it OMG ITS SO GOOD That is 5 favors of buttermilk 1. buttermilk ranch dressing, 2. tomato juice buttermilk, 3. cucumber juice buttermilk, 4. apple cider vinegar buttermilk, 5. lime juice buttermilk ♥ THAT NO ONE EVER HEARD OF! YUM that the only way to keep whole milk from spoiling YUM

@serahloeffelroberts9901 10 ай бұрын

Can buttermilk be used in yeast bread or would that cause problems for bread yeast.

@williambray8717 Жыл бұрын

Once you make a gallon can you freeze it and say 4-1 Quart bottles

@AlexanderDanonBurke 2 жыл бұрын

Thaks for the video! I won't be using much since it isn't currently in my diet, but I've wanted to use it for certain recepies. You can't easily get it here (Zapopan, Jañisco, Mexico) ¿How long will it last frozen?

@2guysandacooler 2 жыл бұрын

4-6 weeks

@lannisterlodbrok 2 жыл бұрын

Hola, brother. También soy de zapopan. ¿Te llegó el pedido? Saludos.

@billytodd9929 Жыл бұрын

What was mix u added to milk

@karenclaud4616 2 жыл бұрын

If you wanted to just make a half gallon would you reduce the amount of culture or still use the whole packet?

@2guysandacooler 2 жыл бұрын

You could use half a pack and it would work fine. I probably wouldn't go less than half a pack though.

@eduardojahnke8970 2 жыл бұрын

Dear Eric, what kind of milk do you need? What happens when using regular UHT?

@2guysandacooler 2 жыл бұрын

Any kind of milk will work. Technically UHT will work as well just not as good as regular pasteurized milk.

@1p6t1gms 2 жыл бұрын

Does this remove any of the lactose by adding the starter culture after the processes?

@2guysandacooler 2 жыл бұрын

yes. The bacteria eat the lactose and they produce lactic acid.

@cindybrandt 2 жыл бұрын

I just found this today. Great video. I keep buying buttermilk for a particular recipe which I never get to so I have a bottle in the fridge right now. It has a sell by date of SEP7 exactly two weeks ago. Is it too late to use it? How would I know? Is it too late to freeze it now to use later. Can I use this one or even a new fresher bottle to start my own cultured buttermilk? It says under ingredients: cultured milk, salt and annatto color. Why would it need color? I read an earlier response which you said it was ok to use as a starter if it says "live" cultured, mine doesn't say "LIVE" but also doesn't say pasteurized. Mine isn't very thick.

@2guysandacooler 2 жыл бұрын

Not sure if it's too late. You could always taste it and if it tastes sour then you'll know. If it doesn't taste spoiled you could pour 1-2 tablespoons into a cup or 2 of regular milk and see if it cultures. If it does you now have a fresh batch😁

@galffalcon Жыл бұрын

Please forgive my ignorance but which is the difference between yogurt and your buttermilk?. Thanks

@Nikki0417 Жыл бұрын

Would this process work with store-bought buttermilk, or does it have to be that culture starter? I have a quart of buttermilk that I'd like to make last.

@steveaylas4711 11 күн бұрын

Will buttermilk from the store do the same thing?

@houeidagarling2145 2 жыл бұрын

Hi Eric, thank you so mush for this video. Australia 🇦🇺 Is there any other way to turn milk to buttermilk for cheese making if you can't get buttermilk culture ?

@jerryquigg3497 2 жыл бұрын

Yes just use a store bought buttermilk as the starter. I found just pour fresh 2% milk into the nearly MT jug let sit in warm place for a day. Also I found adding about 1gm salt after a day improves it.

@PlanetSliver Жыл бұрын

Hi there, you had said we can freeze the buttermilk if it’s not used . Can I still make more buttermilk with previously frozen batch?

@2guysandacooler Жыл бұрын

yes

@ekny806 Жыл бұрын

I noticed it says to store in freezer. Does this ship to you cold and needs to be kept fozen at all time? or can it be held at room temp for a day or two. Reason I ask is because I would like to buy the culture and bring it on a plane overseas.

@dhhzdhhz539 Жыл бұрын

Can you do this with fresh cow's milk after you make butter. Are you supposed to set your buttermilk aside if you make butter then let it come to room temperature and then you get buttermilk

@2guysandacooler Жыл бұрын

yes. That's the best and most authentic way buttermilk is made. After you make the butter, take the buttermilk that has been separated and leave it on the counter for 20-36 hours.

@Valleybeautiful Жыл бұрын

if you need to take a break and need to put your process on hold for a bit can you freeze some of your buttermilk and then use it for starter again later??

@2guysandacooler Жыл бұрын

yes