You can go for LAB (lactic acid bacteria) which will naturally start the cuddling process. Also, LABs have GRAS status.

At first you should experiment using small butter quantities and carefull balanced citric acid weight.

Try the food-grade citric acid (Ε330) in the form of powder. Keep butter in the refrigerator for about 30 min; then add about 0.5% up to 1.0%, of the butter weight, and mix well and gently. Be careful to mix using either wooden or inoxidal spoun.

In order to measure the pH-value, please consult the official methods of measurements of your country. The butter is an emulsion not a solution, and its pH-value should be measured accordingly.

Use food grade hydrochloric acid (1M), cheap, non-toxic (use pH meter etc. to ensure you don't drop the pH below 4.0, the buffering capacity of buttermilk components should easily ensure you don't easily over shoot your preferred value.

Some thoughts from kitchen experimentations:

When making buttermilk from standardized milk, you may want to increase the pH level of the buttermilk. Considering the pH scale ranges from 0 to 14, with 0 being the most acidic and 14 being the most alkaline. Cow’s milk has an average pH of 6.7–6.9, while buttermilk has a lower pH of 4.4–4.81. The lower pH of buttermilk makes it more acidic of course.

If you want to increase the pH of buttermilk, you can try adding a small amount of an alkaline substance such as baking soda or lemon juice. However, it’s important to note that altering the pH of buttermilk may affect its taste and texture. It has always been recommended to experiment with small amounts first to achieve the desired result.

Caveat: Please keep in mind that I’m not a professional chef, but in addition to part chemist, part engineer - a good repetitive cook : ) ...

To increase the pH of buttermilk, you can try using natural or food-grade chemical compounds. Suggest here are a few considerations:

You could always use sodium hydroxide or potassium hydroxide (used in making pretzels).

Robert Adolf Brinzer Hello sir, the pH was increased after adding Sodium hydroxide 8M NaOH & 1M NaOH in individual trials. However, the pH was not stable it was continuously decreasing to acidic.

Srichandrasekar Indhuprakash, that decrease in pH would be expected, for several reasons. 1) Alkaline hydrolysis of protein releases amino acids which on the whole are more acidic than basic. 2) Hydrolysis of fat in the milk would similarly decrease the pH/neutralize the NaOH. 3) Reaction with acids such as lactic acid or carbon dioxide generated in solution (or from the atmosphere in the case of CO2) would all contribute to raising the pH and the value not being stable. Note: pH meters also drift and need regular calibration.

Then consider increasing the buffering of your reaction with citrate, phosphate or other food grade acidity regulator.

In my first reply, I thought that yout interest is to succeed a acidic pH-value. However: (a) I could not recommend the use of NaOH solution to increase the pH-value in a foody product. (b) the only way to reach any desired (and steady) pH-value is to addi in your preparartion a buffer of the desired pH-value; this buffer should be consisted by reagents acceptable for foodies. (c) there are available tables in the internet, dealing about how to prepare buffers according to your desired pH-value.

Emmanuel Papamichael Hello Sir. Thank you for your valuable suggestion. We will try and let you know sir. Thank you once again.

Philip G Penketh Hi Sir, Your inputs gave us some point of view. We will surely look into it. Thank you very much for your time and inputs sir.

Thanks. BTW the milk protein and lactic acid etc., will give the buttermilk some buffering capacity.

To increase the pH of buttermilk (make it less acidic and more alkaline), you can add a base or alkaline substance to it. Here are some common methods to raise the pH of buttermilk:

It's important to note that when adjusting the pH of buttermilk, you should do so gradually and taste as you go to ensure you achieve the desired level of acidity or alkalinity without going too far. Keep in mind that buttermilk is often used for its tangy flavor, so be cautious not to eliminate that characteristic entirely if it's an important aspect of your recipe.

If this is for cooking, a quick recipe swap is to add vinegar (the acidity here is acetic acid) to regular milk to mimic the tangy flavor of buttermilk. It's a spoonful or two (about 15-30 ml) vinegar per 240 ml milk.