Buttermilk

Name: Buttermilk
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1L Light cream; 1 package Yogurt fermentation bacteria

by Pollycs (From Sina Weibo.)

4.8 (1)

Favorite

2

Difficulty

Normal

Time

1h

Serving

3

I really don’t know why the 1 liter of butter is opened, it’s so difficult to digest, it is fermented and broken into dregs to separate the buttermilk, which can be used to make red velvet (baking raw materials are made at home)

Ingredients

1L Light Cream
1 package Yogurt Fermentation Bacteria

Buttermilk

1. Ferment in a yogurt machine for 10 hours like homemade yogurt in a yogurt machine, refrigerate overnight, and then beat with a whisk

2. Thicken slowly

3. The color becomes darker too

4. Oil-water separation

5. Put it on the strainer, I use filtered soy milk

6. Press with the back of the spoon, the liquid is buttermilk, and the solid is butter

Tips:
Drain as much as possible. The liquid is buttermilk and the solid is butter. The shelf life is very short. Contact us to run out as soon as possible