I don’t know if it is from years of growing up on a dairy farm or if I am just a milk-yogurt-cheese-butter addict, but at any given time our frig is half full of dairy products. And ever since I began making our Rosemary Cornbread you can find a large container of buttermilk in there as well.
With it always on hand, I have found tons of other uses for the thick, delicious stuff. We make pancakes and biscuits and even salad dressing. But when I recently read in one of my farming magazines that I could make my own, I was truly intrigued.
As it turns out, it is actually quite simple. In addition to a quart canning jar or other glass container with a lid, you will need:
- ½ cup of store bought buttermilk
- 1 quart of milk (2%, whole, or raw)
Instructions
Pour buttermilk into clean jar. If this is your first batch, I recommend ½ cup of buttermilk to get started. Then fill the remainder of the jar with milk. Secure lid and shake vigorously. Allow to sit on the counter overnight away from any direct source of heat. Refrigerate after 12 hours.
Every two weeks keep back at least ¼ cup of the buttermilk culture and top off with fresh milk. Because of the amount of buttermilk we go through, I re-culture mine every week.
You can keep this process going for every. And that gets two thumbs up from this farm girl!
