I would like to try culturing fresh buttermilk that I get from whipping butter. I would like to ask if storebought “cultured buttermilk” is done exactly like homemade yogurt, but with fresh buttermilk?
Thus, would the methodology be as follows?
(۱) heat buttermilk to simmering
(۲) cool down to 110 F
(۳) add live yogurt culture
(۴) incubate at the proper temperature
Thanks for any insights or those who have attempted this before.