Buttermilk for Fermentation

[DKime59]

Hey all, I apologize for a low post count, long time lurker and am greatly appreciative of all the information and resources this site has provided me over the last few years. I have recently relocated for work to a new area that is ripe with dairies and I have suddenly gained access to all of the raw buttermilk that I can utilize. I know there have been posts about using cultures and other substances as a fermentation product in the past, (fermented sausage making is a new endeavor of mine) but I was wondering if there were resources available that could possibly show me exchange ratios or war stories of going the opposite direction? That is, utilizing the raw buttermilk for fermentation as opposed to ferment, ECA, etc. I hope to be posting more the further I get into this but want to thank you all for the guidance you didn't realize you were offering in the past!

 

[BGKYSmoker]

Liquid buttermilk will have a hard time to do a real ferment. What your getting out of it is Lactic Acid and some live cultures. You may be in for some spoilage if your wanting to do dry cure

 

[DKime59]

Right now I'm looking at only semi dry, for a dry cure I would go alternate routes

 

[BGKYSmoker]

Right now I'm looking at only semi dry, for a dry cure I would go alternate routes

I would go with a blend of Trehalose/ECA mix. You can use this for shelf stable with a 17% loss or at 30% for a dry.

 

[DKime59]

I would go with a blend of Trehalose/ECA mix. You can use this for shelf stable with a 17% loss or at 30% for a dry.

Greatly appreciate the suggestion, do you have any resources that could possibly explain the benefits of each method? Attempting to learn as much as I can before I dive in.

 

[BGKYSmoker]

Greatly appreciate the suggestion, do you have any resources that could possibly explain the benefits of each method? Attempting to learn as much as I can before I dive in.

Best is to just google. You will get so many diff replys from folks.