Here in the US, it is rarely available, only some of the Eastern European stores carry this product, if I’m lucky I sometimes find it on the shelf at a local farm, but is is rather expensive and it tastes rather dry on its own.
- Homemade Buttermilk: into the 1cup (240ml)measure pour 1/2 tbl vinegar add milk to fill the cup. Repeat to get 3 cups, stir and set aside for 5-10 minutes.
- Attach thermometer onto the pot. Add milk into the pot. Heat 3 quarts milk with salt, on medium high setting, stirring occasionally, until milk reaches 180F.
- Turn of the heat, add buttermilk into the hot milk, stir, then add remaining 9 tbl vinegar and stir again gently. Milk will start to separate and curds will form. Once you see this happening, stop stirring.
- Let the curdled milk sit undistrurbed for 10-15 minutes.
- Place a fine mesh sieve on top of a large pot.
- Take a laddle or a measuring cup and spoon curds into the sieve, drain.
- Let the curs drain, cool for about 30 minutes.
- Cover with a plate, transfer to a fridge and drain overnight or at least 4 hours. Store in an airtight container, refrigerate for up to a week.
- Drained liqued is whey, a by product of cheese making. You can use it in breads, or drink it.
- You can also use cheese cloth to drain the curds. I’m not using cheese cloth anymore, I only use fine mesh sieve.
|I stopped using cheese cloth, it gets messy, fine mesh sieve works great alone|