Motivation finally caught up with me yesterday morning and I strolled down to the local mall to pick up some buttermilk. It seems to have burned down recently.. hmmm.. I strolled down to the next mall alongside the highway to pick up some buttermilk. When I got home (nevermind that it was 2 hours later) I began the slow process of multiplying buttermilk cultures with my store-bought starter. I used my electric blanket to incubate the bottles of buttermilk and keep them at a steady temperature during the night.
1 part buttermilkWash and sterilise glass in oven at 110ºC for 20 minutes.
2 parts full cream milk
mason jars or glass bottles
Allow to cool to room temperature.
Fill almost to the top with 1 part buttermilk and 2 parts milk.
Secure lid and incubate at 24ºC for 12 hours.
If successful, buttermilk should coat the glass when tilted.
Label date and refrigerate.
Some recipes use the ratio of 1 part buttermilk to 3 or 4 parts full cream milk. You could do this of course, however keep in mind that the culture would need 18 or 24 hours respectively at 24ºC to complete the fermentation process. Do not allow the buttermilk to reach temperatures nearing 40ºC or it will curdle and will separate into curds and whey. More information can be found here.
I'll get that mixer soon I swear.