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Fermented milk from USA, Canada, northern Europe
Cultured buttermilk is milk, usually skim or low-fat, soured with a mesophilic culture at room temperature until it thickens. Dairies make it in place of the liquid left from churning butter from soured cream, which goes off quickly. The result is a thick, tangy drink and baking ingredient. Made in 5 steps over 3.8 days. The longest step, store cold, takes up to 3 days (FOODSAFE BC with the BC Ministry of Health 2022) and runs at up to 4 °C (FOODSAFE BC with the BC Ministry of Health 2022). Salt is 0.3 % (FOODSAFE BC with the BC Ministry of Health 2022). Lactococcus lactis subsp. lactis and subsp. cremoris and Lactococcus lactis biovar diacetylactis and Leuconostoc mesenteroides subsp. cremoris do most of the fermenting.
| Main step | up to 3 daysSet[bc-buttermilk] | Store cold |
|---|---|---|
| Temperature | up to 4 °CSet[bc-buttermilk] | Store cold |
| Salt | 0.3 %Set[bc-buttermilk] | Break the set, salt and cool |
| 10 L | Pasteurised milk · Whole milk (3.25 % fat) gives a thicker, creamier buttermilk; lower-fat milk also works[bc-buttermilk] |
| 125 g (about 1 % w/w) | Skim milk powder[bc-buttermilk] |
| As the culture maker directs | Buttermilk culture (mesophilic) · The BC sample batch used 5 g[bc-buttermilk] |
| 0.25 % w/w | Salt · Added at the end of incubation, for flavour[bc-buttermilk] |
| Starter | defined-culture |
Total time across the recorded steps: 3.8 days
What changes: Heat kills stray bacteria and firms the milk protein
Dairies heat the milk to 90–95 °C for about 5 minutes (Tetra Pak).
Microbes at work in this step
heat kills competing bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cultured buttermilk is not the liquid left from churning. It is fresh milk soured on purpose with a mesophilic culture, sometimes with butter granules added to look like the old product. Traditional buttermilk is the by-product of churning butter from soured cream; it has about 0.5 % fat and a short shelf life.
In the US the milk must be pasteurised before culturing, and cultured milk needs a titratable acidity of at least 0.5 % (21 CFR 131.112). BC food-safety guidance discards a batch that has not reached pH 4.6 two hours past the expected time, cools it to 4 °C within 6 hours and keeps it at 4 °C or colder.
Hazards the sources name: Spore-forming bacteria from the milk, if cooling to the culture temperature is slow.
Every number is labelled with how it is known. How this atlas is made
Dairies began making "fermented buttermilk" from skim or low-fat milk to avoid the off-flavours and short shelf life of churned buttermilk (Tetra Pak).
