A twist to my buttermilk

After tasting my initial product for the first time late Saturday night, I decided to compare the difference between using whole milk and skim milk. This would allow me to determine which type of buttermilk I prefer to share with the class, but also consume during meals. Although the addition of water to my initial product did not deplete the taste, it also was not recommended in the original recipe from my first post. The water was my modification to the first finished product.

Now onto the skim milk (or healthier) version of buttermilk. The same process and measurements were utilized for the skim milk process as with the whole milk process of making buttermilk.

I plan on checking the healthier buttermilk after 12 hours of fermentation. However, I assume that the taste will not be sufficient enough for buttermilk, and will therefore have to ferment for 24 hours total. I do not suspect that I will need to add water to this final product since skim milk is not as thick as whole milk due to lack of fat in skim milk.

Overall, I am thrilled that my initial product tasted great with modifications such as water, but I look forward to updating you all and myself on the quality of buttermilk using skim milk!