How To Make Homemade Buttermilk

EASY....MY HEAD IS SPINNING!......Remember that song? Ok, maybe that was "Dizzy", but it still sounded good, right?  That's exactly what I was singing this morning while pouring regular whole milk into my buttermilk jar.  Yes, that is all I did to make my new jar of buttermilk. 
Almost not even worth a post, if it wasn't so worth a post, that is. 
Here's what you do:
Buy yourself some good quality buttermilk. Not the fat free or low fat kind. Yuck. Just good ole whole buttermilk at your grocer.  
Then: Use it. BUT, save the last ­½ cup.  Ok, if you want to save an entire cup, that's fine too, just make sure you have at least a half.  
IN A GLASS CONTAINER pour your remaining buttermilk from it's original container. 
Now: Finish filling up your container (I use a plain quart jar) with WHOLE milk.  Again, not the watered down 2 percent or skim stuff.  If has to be whole milk.  
Here comes the hard part... walk away.  Yep, walk away and do not return for at least 24 hours.  I set mine on the counter with no lid.  The very first recipe you make may take a couple of days to actually ferment, but after your first batch the rest ferment overnight.  
Once it's fermented, pop a top on it, put it in the fridge and grab for it anytime you need some sour in your dough!  It's amazing, and a lot of fun.  I have not bought buttermilk in a long time now.  
Just like with the original batch, once you have used down to about a ½ cup or so, repeat the process. 
Did I say how much better this buttermilk is than what comes in a paper pour box or jug? I'm not sure why.  Probably because I'm just so darn impressed with myself for doing nothing to make it.  
HEY DO YOU HAVE A KITCHEN OR GARDEN TIP? IF SO...LET ME KNOW! 
And remember, 
FLIP YOUR DIRT AND FLOURS WITH LOVE!
Pj~


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