Make-it-Yourself Monday: Cultured Buttermilk

Several weeks ago, we featured instructions for making buttermilk substitute. If, however, you'd like to try the real thing, here's help...

Cultured Buttermilk

1/2-1 C. cultured buttermilk (to use as starter)
3-3 1/2 C. milk

Scald milk, but don't allow it to boil. Cool to room temperature. Place buttermilk starter in quart jar and fill remainder of jar with scalded milk. Shake to mix thoroughly. Allow to sit at room temperature for 24 hours or until thickened. Store in refrigerator.

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