We started with 740 grams of Pacific almond milk. We added 60 grams of buttermilk. We mixed the two milks together, put them into a bowl, and covered it with cheesecloth. We left it out at room temperature overnight to see what would happen. When we lifted the cloth it appeared to have thickened and separated slightly. We whisked it back together and discovered that it was substantially thicker than the almond milk. We tasted it and decided it needed to ripen a little bit longer. We covered it back up with cheesecloth and have left it until tomorrow.
With this new flavor development in the works our minds are racing with the possibilities: cultured nut butters, nut milk cream cheeses, nut milk yogurts. While we used buttermilk to culture our test run we can now make a pure nut buttermilk with a buttermilk starter culture. This is just the first step.