Whole milk
Whole milk retains its milkfat and brings fat, casein, lactose, minerals and water to the table; species and processing still shape how it tastes and sets.
Modern method
Cultured buttermilk, direct-set
Buttermilk · Direct-set cultured buttermilk
Milk thickened with a packet of buttermilk culture makes a tangy drink and a baking ingredient. This warm-incubated version uses whole milk.
History
Buttermilk was the liquid left after churning butter from soured cream. Cultured buttermilk also developed as a separate milk fermentation, producing a smooth, mildly acidic drink. This version starts whole milk with a commercial culture packet. Its acidity also suits pancakes, biscuits and dressings.
Ingredients
Scaling: source batch only
Whole milkUse pasteurized whole milk.
946 mL1 qt as recorded
Buttermilk starter culture
1 packet
Method
Risks and precautions · Standard risk
Failed acidification
Milk held warm must acidify within the specified fermentation window.
Hazard sourceBacterial contamination
Unsanitized equipment can contaminate pasteurized milk and cultured dairy.
Hazard sourcePathogens in raw milk
Raw milk can carry disease-causing microorganisms.
Hazard sourceMaintain 42.3°C and measure pH; discard a batch that has not reached pH 4.6 or less within 48 hours.
Control sourceWash and sanitize equipment and containers before use; keep pasteurized milk away from unsanitized utensils.
Control sourceStart with pasteurized whole milk.
Control sourceDiscard the milk if it has not reached pH 4.6 or less within 48 hours at the prescribed incubation temperature.
Unsanitized jars and utensils can contaminate the milk; wash and sanitize them before starting.
Use pasteurized whole milk; raw milk can carry disease-causing microorganisms into the warm fermentation.
- Pour the whole milk into a mixing bowl.
- Add the buttermilk starter packet and mix thoroughly.
- Divide the inoculated milk between pint-sized jars.
- Place the jars in a prepared incubator or yogurt maker and maintain 42.3°C (108°F).
- Ferment for 18–48 hours, measuring the acidity until the pH is 4.6 or less. Discard the batch if it has not reached that endpoint within 48 hours.
Conditions
Fermentation18–48 h
Temperature42.3°C
Temperature controlIncubated
Cultures
Buttermilk starter culture — Commercial packet used to inoculate the whole milk; exact organisms are not specified.
Places
Utah
Documented preparation · Region evidenceExtension recipe source.
Related
Variants
Cultured buttermilk
Cultured buttermilk is skim milk soured with a lactic starter into a tangy drink. This Canadian home method sets the milk without churning cream.
More from Utah
Crème fraîche
Crème fraîche is cream soured by lactic cultures into a thick, mild topping. It suits fruit and desserts as well as soups, sauces and other savoury dishes.
Greek-style strained yogurt
Greek-style strained yogurt is cultured whole milk drained through cloth to remove whey. This modern Utah home method makes a thick yogurt from a gallon batch.
Related in the family
Aarts (Mongolian fermented-milk curds)
Aarts is a soft Mongolian curd made by draining boiled fermented yogurt; it remains wet, unlike aaruul, which is dried.
Clotted cream (Cornish style)
High-fat cream scalded below boiling for at least an hour until a thick crust forms, then cooled hard so the crust sets and the cream beneath thickens.
Cultured butter
Cultured butter is churned from cream soured with lactic cultures. Its lightly tart flavour comes from the cultured cream, which separates into butter grains and buttermilk.
Filmjölk
Filmjölk is a Swedish cultured milk with mild acidity and a spoonable body. This recurring batch uses filmjölk from the previous batch to culture fresh milk.
Ghee, clarified butter and rendered fats
Butter heated until most water leaves and the milk solids separate, giving a fat that keeps far longer than butter. Rendering applies the same heat to animal tissue to make lard and tallow.
Ikivuguto at home
Ikivuguto is Rwanda's thick soured milk. This home version sets pasteurised whole milk with cultured buttermilk overnight at about 21 °C, then chills it for a mild, spoonable drink.
Juju dhau
Juju dhau is a rich Newar cultured milk associated with Bhaktapur, Nepal. A local account describes buffalo milk concentrated by boiling, inoculated with previous-day curd and set in earthen pots.
Katyk (qatiq)
Katyk is a traditional fermented milk of Turkic-speaking peoples, made by souring heated milk with lactic bacteria, often with a spoonful of the last batch, into a thick, sour curd.
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Sources
Utah State University ExtensionInspiration · Process
ButtermilkDirect-set commercial starter amount and incubation window.
Agriculture CanadaSafety · Process
Home-made dairy products, Publication 1669General dairy sanitation and prevention of contact with unsanitized equipment; pasteurization of raw milk to destroy disease-causing microorganisms.
Canadian Dairy CommissionIdentity · History
Fermented Milk ProductsCultured buttermilk as milk fermented separately with starter; smooth texture and mild acidity.
Utah State University ExtensionSafety
Tips to Safely Ferment at HomeControlled incubation and acidity monitoring; dairy fermentation endpoint within 48 hours.