Liven up any breakfast spread with this reliable go-to - perfect for pancakes, muffins, scones, waffles, and beyond! It's way easier to keep a continuous supply of raw buttermilk than you probably think.
Here's how I like to do it:
Each time my buttermilk is getting low, or I'm getting ready to use what I have, I simply pour a splash into a clean quart-sized jar (or use your Buttermilk Starter if this is your first time making it yourself). Then, I pour raw milk in the jar about halfway full. I splash that around to mix the two liquids, and then fill the jar with more raw milk until full. Alternatively, you can mix with a non-reactive spoon, but who needs extra dishes to wash? Not me!
Finally, I cover the mixture with a fresh, clean coffee filter and secure that with a rubber band and allow the mixture to sit at room temperature for up to 24 hours, until it thickens. This will result in a very thick cultured milk that might appear "chunky." if you prefer it smooth, simply blend on low in a blender and then store in your fridge. Always save a splash to make more and you'll never be without buttermilk!
I have found mine lasts up to 3 weeks before it gets "funky" tasting. Remember to set aside a bit of buttermilk for future fermenting, or come a-callin' if you're in need of a replacement!
