Buttermilk

It is very simple to keep a supply of buttermilk going.

To begin you need some buttermilk-just a small amount will do. About 1/2 cup will culture a quart of milk.

Pour your buttermilk into a sterile glass jar. I use old mayonnaise jars or canning jars with plastic lids. Add milk to fill about 1" from top. If you want your buttermilk extra thick or are using non-fat milk I would suggest adding a tablespoon or two of heavy cream in with your milk.

Swirl the jar to mix. Let jar set out at room temperature for 12- 24 hours. Time will depend partially on room temperature. Once cultured keep in the refrigerator until ready to use.

Your buttermilk should thicken and smell cultured. It may even have some whey separation. If it smells bad your milk probably had antibiotics in it and it is only good for fertilizing the yard.

When you use at least half your jar add milk and let it culture.