Make Your Own Laben Buttermilk The Easier Way Recipe

Tired of store-bought buttermilk? This incredibly simple recipe shows you how to make a constant supply of creamy, homemade laben buttermilk in just 24-36 hours! Using a foolproof 1:4 ratio of starter buttermilk to milk, you'll achieve perfectly tangy results every time. Perfect for baking, cooking, or simply enjoying a delicious glass of homemade goodness. Get ready to elevate your recipes with fresh, flavorful buttermilk!

Prep Time 5 mins
Cook Time 1440 mins
Calories 123.1 kcal
Protein 12g
Rating 5.0 (1 Reviews)
Make Your Own Laben Buttermilk The Easier Way 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Make Your Own Laben Buttermilk The Easier Way

  • Whole Milk
  • Cultured Buttermilk
  • Jar

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How to Make Make Your Own Laben Buttermilk The Easier Way

  1. Sterilize a clean 2-pint mason jar.
  2. Add 284ml (1 cup) of store-bought cultured buttermilk (e.g., St. Ivel in the UK).
  3. Add 1.14 liters (4 cups) of whole milk to the mason jar.
  4. Secure the lid tightly and label the jar with the date.
  5. Shake the jar vigorously for 1 minute.
  6. Place the jar in the warmest part of your kitchen (ideally around 70-75°F) for 24-36 hours, or until the mixture has thickened noticeably.
  7. Once thickened, refrigerate your homemade buttermilk. It will keep for up to 2 weeks.
  8. To make a new batch, simply repeat steps 2-7, using your freshly made buttermilk as the starter.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

41g

Fat

18g

Carbs

3g