Just started using buttermilk again and found out that it's not "real" buttermilk! It's been extended with fillers like modified food starch and carageenan or locust bean gum! None of this garbage do I want in my food due to allergies in the family. I know you can add vinegar to regular milk as a substitute. I'd like to know how to make real buttermilk. Anyone ever do this?cts

I do. Just google how to make buttermilk and there are many recipes. If you have access to raw milk its the best.

Originally buttermilk was the liquid left over from churning milk to produce butter. All the fat was in the butter so it was essentially low fat milk. Traditional Southern buttermilk is "cultured" with Lactobacillus bacteria, either starting with low fat or whole milk. It contains the live bacteria culture along with probiotics, just like yogurt. The bacteria produces acid, giving a tart taste and thickening the protein in the milk. Unfortunately many producers feel the need to "enhance" the flavor and texture by adding junk ingredients like gums & flavor additives.You should be able to find an organic buttermilk at better grocery stores. Beware that many may start with organic milk and add stuff to it, and still label the result organic.If you make your own by adding vinegar or lemon juice to regular milk, you will get the tartness and thickness but not the complex taste and active cultures.If you want to make your own with lactobacillus, start with some organic buttermilk and USE THIS METHOD. You can make any amount. Just keep some of the previous batch to make the next batch, kind of like sourdough bread.You can also buy lactobacillus powder at health food stores and start with that, although it would be trickier.

Thanks coolmom. This is exactly what I'm talking about! I looked at supposedly organic butter the other day and saw "natural flavors" on the ingredient list! I don't buy "regular" yogurt or cottage cheese now because it is full of fillers and "enhancers". Some of these "enhancers" are major triggers for allergies. Drives me nuts. Whipping cream and heavy cream...half and half...same thing. Carageenan and other stuff. thankscts

It's sad when people don't know how to make Butter.You make Butter, you get Buttermilk too.

Ozlander wrote:It's sad when people don't know how to make Butter.You make Butter, you get Buttermilk too.I agree. I learned to make butter in the first grade! Everyone had to shake that mason jar till it was butter. Then we got to eat it on crackers. The problem with making butter today... is finding heavy cream etc that doesn't have extenders and fillers. Next time you're at the grocer..read the labels. Natural flavors and emulsifiers are in the majority. I did find one...and only one... brand that was "clean". Same with the majority of yogurts and other dairy products. Ice cream is anything and everything but ice cream! My grandkids have so many allergies right now that I have to search for the cleanest foods possible. And for myself. I've had some bizarre reactions to some foods in the last few years that never gave me trouble. Locust bean? Guar gum? Carageenan? Those are huge triggers and are almost everything. Oh well...off the soap box. cts

Does anyone make their own buttermilk? | Good Sam Community

xzyHollyxyz
Explorer
Sep 14, 2015
Here's what I found when I read that you can make homemade baking powder...pretty easy - a 2:1 ratio of Cream of Tartar to Baking Soda.

Read the reviews, too. Some love the fact that no more aluminum in their baked goods.

http://www.epicurious.com/recipes/food/views/homemade-baking-powder-241653
Cat_Lady
Explorer
Sep 13, 2015
covetsthesun wrote:
OP here, I'm also considering making my own baking powder to avoid all the chemicals.

cts

Would you mind sharing the homemade baking powder recipe? Thanks.

Cat Lady
xzyHollyxyz
Explorer
Sep 13, 2015
covetsthesun wrote:
OP here...Do you use heavy cream to make butter? I can find that in a "clean" version. I'm also considering making my own baking powder to avoid all the chemicals.

cts

Yes, heavy cream is used to make butter. It is such a simple process. Watch this video - https://www.youtube.com/watch?v=oropJD0CUxI
covetsthesun
Explorer
Sep 12, 2015
OP here, DH likes to make biscuits...and doesn't like the buttermilk powder. So far none of the grocers near me...even the so called health types... don't sell real buttermilk. All of it comes from the same dairies and reads like a chemistry class.

Do you use heavy cream to make butter? I can find that in a "clean" version. I'm also considering making my own baking powder to avoid all the chemicals.

cts
Bzeitham
Explorer
Sep 06, 2015
If you are looking for buttermilk to bake or cook with, I've found that the powdered buttermilk works well for me...plus it doesn't go bad. I keep it in the refrigerator.
xzyHollyxyz
Explorer
Sep 06, 2015
Ozlander wrote:
You threw the buttermilk away???
Shame Shame on you. LOL

I am not a born 'n bred Southerner...I am a **** Yankee. I have since learned the error of my ways!!

This morning's experiment is to make yogurt from the buttermilk from the butter I just made from the raw milk I just bought...

Food experimentation is fun!! :)
Ozlander
Explorer
Sep 05, 2015
mitch5252 wrote:

Then the liquid left over when making the butter is called buttermilk. I tossed mine away.

You threw the buttermilk away???
Shame Shame on you. LOL
xzyHollyxyz
Explorer
Sep 05, 2015
I also just learned that when making my Greek (or regular) yogurt, the leftover is whey, which is used to make authentic ricotta cheese. I've made ricotta cheese with store bought milk several years ago, but an Italian pointed out to me it wasn't "real".

I don't think I'll ever get enough whey to make real ricotta.

Wonder if the whey can be frozen?

ON EDIT: Yes, whey can be frozen up to 6 months.
down_home
Explorer II
Sep 05, 2015
I can tolerate Blue Belle ice cream because of no additives.
Dean Foods/National Dairies has bought most all the bigger regional brands and the labels all read like the same chemistry set.
I especially miss Kays ice cream bought by Mayfields and dissolved and now part of National Dairy.
Mother used to make buttermilk from powdered milk bu mixing it and putting in large gallon jugs in the bottom of the Hoosier cabinet. I didn't know about cultures, I've searched religiously for buttermilk not from powdered and can't find it. Whole Foods was sold public a couple years ago and everything comes from the same sources but higher prices as Wal Mart.
rolling_rhoda
Explorer
Aug 22, 2015
Regular, thickener free products are available in some stores if you read labels. A couple of examples:

Cass Clay Country Style cream
Haagen Daz vanilla bean ice cream

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