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Step 2JAR the SUCKERS in a Warm Spot.
So, you take your carton home and poor two cups worth into a mason jar. This is where things get wild. You leave it out in a warm place. It doesn't have to be exactly 86 F, but it helps the lil' buggers mingle like they are high on ecstacy, and that is what we want.
24hrs later and the lactic acid bacteria should have increased acidity, the by-product naturally produced by S.L. while fermenting lactose, the primary sugar found in milk. As lactic acid is produced by the bacteria, the pH of the milk decreases and casein, the primary protein in milk, precipitates causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk.
24hrs later and the lactic acid bacteria should have increased acidity, the by-product naturally produced by S.L. while fermenting lactose, the primary sugar found in milk. As lactic acid is produced by the bacteria, the pH of the milk decreases and casein, the primary protein in milk, precipitates causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk.
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