Buttermilk Instructions

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Ingredients:

1/8 tsp. DCI 901 Buttermilk/Sour Cream culture
½ to 4 gallons milk

Equipment:

Stainless-steel pot large enough to hold your milk (double-boiler set-up is best)
Thermometer
Measuring spoons
Large mixing spoon
Note: Please be sure all equipment is sanitized before use.

Procedure:

  1. Heat milk to 185°F and hold for 30 minutes. This process results in a thicker-bodied buttermilk. Be careful to not scald your milk. You may decide to skip this step if you are using raw milk and prefer a raw-milk product.
     
  2. Cool milk to 77°F and add culture. Stir culture in gently until dissolved.
     
  3. Incubate milk at 74-77°F for minimum of 16-18 hours. Normal Room temperature of 72°F will help maintain this temperature during the incubation process.
     
  4. Refrigerate.

     

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