Recipe type: Ingredient, Condiment, Home Cheese Making
Once you've made this you'll never want to go back to storebought cultured buttermilk or vinegar soured milk. This is thick and creamy and tangy and perfect.
¼ to ½ cup cultured buttermilk (from the store or home cultured)
1 to 2 quarts skim,1%, 2%, or whole milk from the store or raw milk
1 clean, dry quart or half gallon jar with a tight fitting two piece lid.
Okay. Ready? If you blink you'll miss how to do it.
Pour buttermilk (1/4 cup for a quart jar or ½ cup for a half gallon jar) into your clean jar. Top off the jar with your plain milk. Tightly screw lid to the jar and shake vigorously for 1 minute. Place in a warm (but not hot) area out of direct sunlight. Let it sit there for 12 to 24 hours, until thickened. Refrigerate when thick. Use within two weeks.
If you re-culture this regularly, you can carry on re-culturing indefinitely. I always feel like I'm stickin' it to the man when I do homemade stuff like this. Who doesn't love beating the system?
Recipe by Foodie With Family at http://www.foodiewithfamily.com/homemade-cultured-buttermilk/