How to Have a Constant Supply of Buttermilk

How to Have a Constant Supply of Buttermilk

I’ve generally stayed away from writing up how-to’s for simple things like buttermilk. You can find 100s of article on how to make it by googling “how to make buttermilk”. But, I want to make Pickle Me Too a one stop ferment shop. I want people to come here and find whatever they need about fermentation. That’s a tall order for me because there is so much to learn about fermentation. I’ve only scratched the surface myself.

I’m going to throw in a beginner ferment every so often. Please, if there is something you would like to see on Pickle Me Too, let me know in the comments.

Buttermilk is great to drink (to some) and wonderful to cook with. My favorite use of it is in making buttermilk pancakes. We used some this morning to make these pancakes.

It’s easy to have a constant supply of buttermilk. When my jar gets down to about only 1/4 to 1/2 cup of buttermilk, I just pour in more milk, give it a shake and leave on the counter for a day. Kind of like a continuous brew buttermilk.

If you plan on making buttermilk this way, I do recommend using heated or pasteurized milk. The bacteria and enzymes in raw milk will begin to make the buttermilk taste funky after a while. You can use raw milk for the first batch but you’ll want to use fresh buttermilk made with pasteurized milk for further batches.

How to Make Buttermilk


  • 1/4 cup buttermilk (commercial buttermilk that says "live culture")
  • About 1 quart milk (raw or pasteurized)


  1. If you want to be able to continue to use your buttermilk to make more buttermilk, heat raw milk up to 165F and leave for about 30 secs. Let cool to room temperature. If using pasteurized milk, you can skip heating it.
  2. Place 1/4 cup buttermilk in a quart sized jar and fill with milk to 1/2" from the top.
  3. Cover tightly and gently shake to distribute the buttermilk.
  4. Keep cover on and let set at room temp for at least 12 hours, up to 24. It's done when the milk has thickened. The longer you let it ferment, the more sour it will be (and less lactose in the milk).
  5. Place in fridge. Will keep for about a month.
  6. To make more, just reserve 1/4 cup buttermilk and repeat the process.

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5 comments to How to Have a Constant Supply of Buttermilk

  • Valerie

    Would this process be enhanced by using the anoerobic type jar?

  • Kenwyn

    that sounds grate .can’t weight to try it.

  • can this be done using powdered milk?

  • Karen

    How about can you use powdered buttermilk? I don’t think I can find live cultures buttermilk.
    Can I give a comment related to the hard boiled eggs? If you have a pressure cooker, cook on low pressure for six minutes and bring down the pressure the quick method. Then submerge eggs in cold water to keep them from cooking further. The egg shells slip right off!
    I love your site here!!!

  • Can you believe, I’ve never made buttermilk?

    I even have a local farmer I can get it from fresh! Gonna try this!

    The basics are essential – glad you posted this!

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