ok, so i notice you say mix the butter milk with just some normal milk and then put in the pantry for 24 hours.Smokey wrote:No such thing as a stupid question here mate.
Butter milk is just soured milk, a cooler sister to yogurt in the the lacto strain works at romm temp and yogurt starter works at a higher temp, I think 44c but don't quote me on that.
The small cup of store bought buttermilk feeds on the whole milk and turns the lot into buttermilk in around 24 hours.
The whole lot thickens.
Therefore you can just keep it going every time it gets low or after a few weeks in the fridge.
A few questions:
1. Should the milk be refrigerated milk or the long life milk that doesn't come refrigerated?
2. Could i use Goats milk?
3. The buttermilk is refrigerated, is it safe to leave on the shelf when mixed with milk?
4. Could i potentially add something like Mad Hunkeys brine? Would i need to add any extra water or something?
I have never done this before so just want to make sure i do this properly.