Buttermilk Starter

Contributed By: Martha Rayon

This recipe will make 4 cups of starter

Directions:

1. Pour the buttermilk and milk into a quart jar, leaving about 1 inch of headspace. You may not need the full amount of milk.
2. Loosely screw the lid onto the jar to allow airflow, then place it in a warm area away from other cultures or ferments.
3. Let the mixture sit for 8 to 12 hours, or longer if you prefer a thicker consistency.
4. Once the buttermilk has thickened to your liking, secure the lid tightly and refrigerate for 6 to 8 hours.
5. Shake the jars well to ensure the buttermilk is evenly mixed.
6. Pour the buttermilk into the trays first, then use the 40-portion arrangement of dividers.
7. Pre-freezing the buttermilk in a separate freezer is recommended but not required before freeze-drying.
8. Set your freeze-dryer to -20°F for non-frozen buttermilk and a drying temperature of 110°F.
9. Place the prepared buttermilk in the freeze-dryer and begin the process. (my cycle time was 31 hours)
10. Powder in a blender or using a rolling pin before storing.
11. Store in jars for short-term use or in mylar bags for long-term storage

Rehydration:

Use 8 grams (or 2.5 tablespoons) of starter per quart of milk. Since buttermilk powder is very light and flaky, weighing it is much more accurate and convenient than measuring by volume.

Notes:

You can also use commercially prepared cultures—just follow the instructions on the package. Nutritional value is based on using whole milk for rehydration.

Nutritional Value Per 1 Quart

Calories:  610  Protein: 32 g   Fat: 32 g   Carbohydrates: 48 g   Sugar: 48 g   Fiber: 0 g

Cycle times & rehydration for reference only. Your results may vary.