How to make Cultured buttermilk: Part 1 of Traditional Cottage Cheese

Cultured buttermilk is what gives cottage cheese its light tangy flavour, any recipe that calls for just pasturised milk is likely to be a ricotta recipe rather than cottage cheese.
Once you have made your cultured buttermilk you can use the live culture to re-inoculate a batch of regular milk and this way keep your culture alive forever! (sounds creepy, right)

[@kobayashimanami]

It's easy to make and looks delicious👍👍👍

[@cjwest10159]

This is not buttermilk... buttermilk is a byproduct of making butter from cream. This is just cultured milk or "clabber"

[@willdyck8698]

This is cultured Milk, not buttermilk.

[@vladp7973]

Can I use kefir as my starter to add to regular milk to make cultured buttermilk? Great video!

[@odettestroebel3135]

Kefir is made with different cultures. The taste is similar but not the same. You can however replace buttermilk for kefir in baking but kefir uses kefir cultures that look like tiny Cauliflowers. Very awesome to make and buy them online. If kept alive they will last forever!

[@saveyourselves5923]

I tried this method using milk leftover from butter making. I scalded it a bit too much- is it still ok to use? It's been about 13 hours at 21 degrees and it hasn't set yet. Should I leave it for longer? How can I tell if something is happening or not? Suffice to say I tasted the milk and it still tastes like milk! Not sour at all. Also could you please clarify how much of the culture to use? Thank you!
Edit: buttermilk turned out fine!

[@richardpearson9337]

Mine is 30 hrs and not much so far, same source for the powder

[@hlegler]

You answered all my questions. Just started a batch of buttermilk 👍❤️

[@diannenutt5891]

Can you freeze Dry this?

[@mohammedegyptian2527]

bravo