The buttermilk in the pressure cooker has lumps .. enough lumps that I don’t like drinking it. I might try putting my immersion blender in the jar and seeing how that turns out. I may have put the buttermilk in while the milk was too hot. I read somewhere to add it at 105° but I read somewhere else to add it at 77°. That’s a pretty big difference. I add the yogurt culture at 105° and it always works fine. I will strain the lumps out and see what I think and I will try the immersion blender in part of it and report back.
Buttermilk
It really doesn’t matter about the pressure cooker because the easy way is amazing. These two glasses . . the one on the right is the storebought buttermilk. The one on the left is the one cultured on the countertop. I could not tell the difference in the two.
It was so simple: 1 part buttermilk to 3 parts whole milk. I don’t know . . lowfat milk might even work. I didn’t heat the milk – I simply poured three cups of milk into a jar, added one cup of storebought buttermilk, shook the jar and loosely covered the jar. I left it sitting on the countertop for about 14 hours, then put it in the fridge. Perfect!
I had about 1 cup of whole milk left in a jar so I poured 1/4 cup of the homemade buttermilk into that milk and left it out overnight to see if I got the same result using the homemade buttermilk and yes, it appears to be good. I don’t want to drink it til it gets cold so it will be a few hours before I have a real taste test.
As long as I can keep my Bulgarian buttermilk going, I won’t ever run out again .. and that makes me happy!