Fast way to make buttermilk for biscuits

[punk-a-doodle]

Hey galanie, I will try to post photos for you later, but yes! Real buttermilk will look like yellowish water with some flecks of butter in it (they used to mechanically add flecks of butter into commercial 'buttermilk' to make it look more like the real thing), but will turn creamy and white after culturing. It is kind of like pulling ricotta cheese out of yellow, watery whey.

 

[galanie]

Well I have done ricotta cheese but have a hard time thinking that something like what I think of as "buttermilk" will come of that watery stuff! Do post pics!!

 

[punk-a-doodle]

Hey Galanie, after culturing it is actually a bit thicker than the store bought kind I'd say, but temp might effect the thickening. It should go from yellow and watery to something creamy and clabbered like this though:






I leave a lot of butter flakes in mine for added deliciousness!

Not the best pic to show just the buttermilk before culturing, but you can kind of see how watery it is before. Still looking for a local dairy for raw milk, but the brand of cream I buy in the meantime is vat pasteurized at low temps, is a mix of Jersey, Gurnsey, and Holstein milk, and the cows are grass fed so the butter comes out a nice deep yellow.

 

[galanie]

wow. Next time I make butter or cheese I have to try this. I assume cheese "water" will be similar but I might be wrong. It looks almost the same to me as the milk left over from butter making. Should be interesting at the very least and my chickens love whatever is left so in any event if I don't like it they'll always swill it down lol.