The clumps were then brought together into one lump and removed from the butter milk. Todays butter milk is made by adding the apprpriate cultures to some form of milk, either whole , lowfat or skim. Having no buttermilk to start with, you can get cultures from several sources of cheese making supplies. I believe New England Cheese Making Supplies on the web has starter. The commercial version of butter milk is much thicker than the original.
Buttermilk is the easiest fermented milk product to make.
The sour cream was placed in some sort of churn and agitated till the butterfat began to agglomerate from the milk and form larger and larger clumps of butter. The clumps were then brought together into one lump and removed from the butter milk. Todays butter milk is made by adding the apprpriate cultures to some form of milk, either whole , lowfat or skim. Having no buttermilk to start with, you can get cultures from several sources of cheese making supplies. I believe New England Cheese Making Supplies on the web has starter.