This past week, apparently I didn’t make enough buttermilk or maybe I drank too much because I had to skip having buttermilk Thursday morning and this morning.
The milkman comes on Friday morning so the first thing I do, after pouring it from his half gallon jars into my quart jars, and washing his jars, is . . make buttermilk.
I pasteurize it, then cool it over a bowl of ice water. I love that big huge funnel for pouring milk from a bowl into a jar. The big funnel is primarily for getting freeze dried foods into jars but it works great for pouring milk too.
I can’t tell you how many times people say they don’t like the big funnel because it doesn’t fit in regular mouth jars. All you have to do is stick a regular canning funnel into the jar, then put the big funnel into the regular funnel.
This week I’m making 1/2 gallon plus an extra almost quart of buttermilk. The glass has the starter, which I saved from last week’s buttermilk.
Starter is stirred into the cooled milk and it will sit out for about 12 hours, then go into the fridge for a few hours and then I’ll have my beloved thick, tangy buttermilk.