Hi George- I’m not sure, honestly, as I’ve never tried it!

Absolutely. I’ve done this, and just add cultured store bought buttermilk to the leftover whey/buttermilk from making butter.

Randy, you could just buy cream, if its raw cream straight from the farm, then yes we leave that out 24-48 hours before whipping it into butter, shop bought crean could be whipped up into butter then the whey you have left whichever cream you use is Buttermilk, this is then added to milk and left out to culture to make cultured buttermilk.

Hi Robin,
I make butter twice a week with cultured cream, so always have a supply of buttermilk, all this is cultured, so yes is the answèr to your question.

Hi Crystal- Kefir is made differently than buttermilk and yogurt (using grains rather than mixing in culture), so not really. If you don’t want to purchase cultured buttermilk, you can actually purchase dried buttermilk culture from cheesemaking supply places (including some that offer their culture on Amazon.) How fortunate you are to have a dairy cow!

unfortunately, unless you were shopping in a high-end store, that cultured, buttermilk from the grocery store was probably pasteurized which killed all of the buttermilk culture. Be sure to check the side of the bottle to see if it says live cultures. If not, you’ll have to find another buttermilk supplier for your first batch, or you can get on Amazon Amazon in order to start a culture and powder form.

Hi Robin- I have not personally tried that because I don’t have a steady supply of raw milk. If you give it a shot, let me know how it works out for you!