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Thursday, June 18, 2009


I am making homemade buttermilk this week from my raw milk. I let my starter go, so I'm starting over from scratch.  I like to keep buttermilk on hand for pancakes, biscuits, etc.  Plus it's a great way to keep from wasting my raw milk.  Once it's cultured, it lasts a long time in the fridge.

You can use store-bought buttermilk as a starter, but I found that it only works well for a handful of times. When I start it from scratch myself, it lasts longer (the culture, that is).

Click on this link to see just how easy it is to make buttermilk at home.

If you need more information, check out this link.

Also, you can use this same method to make sour cream.  Once you have a starter, either store-bought or homemade, use it to culture your raw cream.  If you want it ultra-thick, you can strain some of the whey out (I use a coffee filter, basket-style).

The benefit of both these products, is that they are live foods, without any added junk.  They contain necessary probiotics, and even if you are using the buttermilk to bake with, there is evidence that dead probiotics still benefit us (the heat will kill the probiotics)!

Other articles on live foods that you may enjoy:

Homemade Yogurt



Why I will ONLY drink raw milk!


  1. wow thanks for this - buttermilk it so expensive here in the UK but i love it in pancakes...I am gonna have a go at making my own now :) Thx for sharing!

  2. Oh wow, I just might have to try this! I love sour cream :) I currently take Vidazorb probiotics as they have shown unbelievable results for our son's allergies and Eczema! Probiotics are amazing....I just love to read all about them and how they are helping so many people and their health! I also agree with you on eliminating all the "junk" that is in our food supply. Ugh. I just love that our family has gone natural in so many ways. Thanks for the tips here! smilinggreenmom *tweet me!