Buttermilk 101: The Most Important Ingredient that's not in your fridge right now
Buttermilk 101: The MOST Important Ingredient that's not in your fridge right now is a medium American recipe that serves 8. 80 calories per serving. Recipe by Ben Starr on YouTube.
Prep: 31 hrs 5 min | Cook: 20 min | Total: 31 hrs 55 min
Cost: $21.25 total, $2.66 per serving
Ingredients
- 0.5 cup Cultured Low‑Fat Buttermilk (starter) (leftover from previous batch, slightly sour, no mold)
- 2 quart Whole Milk, organic grass‑fed (fresh, unpasteurized if possible, room temperature)
- 1 teaspoon Sea Salt (for seasoning the finished cheese)
- 0.5 teaspoon Freshly Cracked Black Pepper (optional, adds mild heat)
- 2 tablespoon Chives, finely chopped (optional garnish)
Instructions
Combine Starter and Fresh Milk
Pour the 2 quarts of whole milk into the large mixing container, add the ½ cup of cultured low‑fat buttermilk starter, seal the lid, and shake vigorously for 30 seconds to distribute the bacteria evenly.
Time: PT5M
Ferment at Room Temperature
Leave the sealed container on the countertop (around 75 °F / 24 °C) until the mixture thickens and becomes pourable but noticeably richer – typically 24 hours, up to 48 hours in cooler kitchens.
Time: PT24H
Temperature: 75°F
Preheat Oven
Set the oven to 375 °F and allow it to fully preheat before baking the cultured buttermilk.
Time: PT10M
Temperature: 375°F
Bake to Form Curds
Pour the thickened buttermilk into the oven‑safe pot, cover with its lid, and place in the preheated oven for 20 minutes. The mixture will separate into solid curds and liquid whey.
Time: PT20M
Temperature: 375°F
Cool Slightly
Remove the pot from the oven and let it sit for 20‑30 minutes until warm but not scalding.
Time: PT30M
Prepare Straining Setup
Place a colander over a large bowl and line it with the flour sack cloth. Secure the cloth edges with kitchen twine if needed.
Time: PT5M
Transfer Curds to Cloth
Spoon the warm curds into the lined colander, allowing the whey to drip into the bowl below.
Time: PT5M
Drain the Cheese
Gather the cloth corners, tie them, and hang the bag over a sink or hook. Let it drain for 4‑6 hours for a soft cheese; extend another 2‑4 hours for a firmer, tangier texture.
Time: PT6H
Collect and Store Whey
Pour the drained whey into a clean container. Refrigerate and use in bread recipes, smoothies, or as a protein‑rich liquid. Do not pour down the drain.
Time: PT5M
Season the Fresh Cheese
Transfer the drained curds to a bowl, add sea salt and optional black pepper, chives, or honey. Mix gently until evenly distributed.
Time: PT5M
Store the Cheese
Place the seasoned cheese in an airtight container and refrigerate. It will keep for up to 1 week.
Time: PT5M
Nutrition Facts
- Calories
- 80
- Protein
- 5 g
- Carbohydrates
- 2 g
- Fat
- 5 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Milk, Dairy
Ingredient Substitutions
- Instead of Whole Milk, organic grass‑fed: 2% low‑fat milk, skim milk
- Instead of Sea Salt: kosher salt
- Instead of Freshly Cracked Black Pepper: white pepper
- Instead of Chives, finely chopped: green onion
Equipment Needed
- Large Mixing Container with Lid
- Whisk or Spoon
- Thermometer (optional)
- Oven‑Safe Pot or Pyrex Dish
- Lid for Pot
- Oven
- Colander
- Large Bowl
- Flour Sack Cloth or Cheesecloth
- Kitchen Twine or Rubber Band (optional)
- Hook or Faucet for Hanging (optional)
- Heat‑Resistant Gloves (optional)
Critical Steps — Do Not Skip
- Shake milk and starter thoroughly to ensure even inoculation.
- Ferment at proper room temperature without mold.
- Bake the cultured buttermilk long enough for curd formation.
- Allow sufficient draining time for desired texture.
Chef Tips from the Video
- Use high‑quality grass‑fed milk for richer flavor and better curd formation.
- Shake the starter‑milk mixture for at least 30 seconds to distribute bacteria evenly.
- If you prefer a creamier texture, stop draining after 4 hours; for a firmer, ricotta‑like cheese, drain 8‑10 hours.
- Season the cheese while it’s still slightly warm for better flavor absorption.
Troubleshooting
Curds did not form after baking.
Make sure the buttermilk was fully thickened before baking and that the oven reached 375 °F. If the mixture was too thin, extend the fermentation time.
Cheese is too watery after draining.
Allow the cloth to hang longer or gently squeeze the cheese to expel excess whey. Ensure the cloth is not clogged.
Mold appears on the cultured buttermilk during fermentation.
Discard the batch. Clean the container thoroughly before starting a new culture and keep the container sealed.
Cheese tastes overly sour.
Shorten the fermentation period or store the finished cheese in the refrigerator promptly to halt further acid development.
Storage
Refrigerator: Up to 1 week in an airtight container.
Freezer: Up to 2 months; thaw in refrigerator before use.
Room temperature: Do not store at room temperature; risk of spoilage.
Make-Ahead Tips
- Renew buttermilk weekly by adding fresh milk to the leftover culture.
- The fresh cheese can be made up to 3 days ahead; keep refrigerated.
- Whey can be frozen in ice‑cube trays for convenient portioning.
Frequently Asked Questions
What is the cultural significance and history of homemade cultured buttermilk in American cuisine?
Buttermilk originated from the liquid left after churning butter on farms. In American cooking it became a staple for biscuits, pancakes, and dressings because its tang adds tenderness and flavor. Home fermentation keeps the tradition alive and reduces waste.
What are the traditional regional variations of buttermilk in the United States?
In the South, low‑fat cultured buttermilk is common for biscuits and fried chicken. In the Midwest, whole‑milk cultured buttermilk (often called Bulgarian style) is favored for richer baked goods. Old‑fashioned “churn‑buttermilk” is rare but still made on some farms.
How is fresh buttermilk cheese traditionally served in American home cooking?
Fresh buttermilk cheese is typically spread on toast, mixed into salads, or used as a topping for baked potatoes. It can also be folded into dumplings or used as a low‑fat substitute for ricotta in lasagna.
What occasions or celebrations is fresh buttermilk cheese associated with in American culture?
It often appears at summer picnics and brunches, paired with fresh fruit or honey. In the South, it’s a common side for fried chicken dinners and holiday gatherings.
What makes homemade cultured buttermilk cheese special in American dairy cuisine?
The cheese retains the live cultures from the original buttermilk, giving it a bright tang and probiotic benefits. Its simple, no‑cook process lets home cooks create a fresh cheese without expensive equipment.
What are the most common mistakes to avoid when making homemade cultured buttermilk cheese?
Common errors include using a starter that has mold, fermenting at too low a temperature (which slows curd formation), and draining the cheese for too short a time, resulting in a watery texture. Also, using aluminum foil lids can react with the acidity.
Why does this recipe bake the cultured buttermilk instead of heating it directly on the stovetop?
Baking provides gentle, even heat that encourages uniform curd formation without scorching. Direct stovetop heat can create hot spots that break the delicate curds and produce a grainy texture.
Can I make the fresh buttermilk cheese ahead of time and how should I store it?
Yes, the cheese can be prepared up to three days in advance. Store it in an airtight container in the refrigerator; it will keep for about a week. For longer storage, freeze in portioned containers for up to two months.
What texture and appearance should I look for when the cheese is finished?
The curds should be soft, slightly crumbly, and moist, resembling cottage cheese. The whey should have drained completely, leaving a pale, creamy white cheese with no visible liquid.
How do I know when the cultured buttermilk has thickened enough for the next step?
The mixture will become noticeably thicker, pourable but with a richer, slightly tangy aroma. It should coat the back of a spoon and not run off like plain milk. If it’s still thin, let it ferment longer.
What does the YouTube channel Ben Starr specialize in?
The YouTube channel Ben Starr, hosted by the “ultimate food geek,” focuses on practical home cooking techniques, food science explanations, and DIY kitchen projects such as fermentation, cheese making, and ingredient mastery.
How does the YouTube channel Ben Starr's approach to dairy fermentation differ from other cooking channels?
Ben Starr emphasizes the science behind cultured dairy, showing viewers how to maintain a perpetual buttermilk culture at home and turn it into fresh cheese, whereas many other channels simply use store‑bought buttermilk without explaining the underlying microbiology.
Last updated: September 6, 2026
