4 cups milk of your choice
1 cup buttermilk
1. Combine milk and buttermilk in sterile jar or container. Let stand at room temperature for 9-14 hours. The buttermilk will clabber (thicken and sour).
2. Stir and refrigerate until ready to use.
3. Reserve 1 cup of the buttermilk to use as starter for the next batch.
Hello Charming, Good to find you again. Good luck with this blog. Who doesn't love good recipes. I know I will be checking them out.
ReplyDeletePat (mstickle, etc.)