Making your own buttermilk is so easy it is almost not even worth a post! But then again, it is.
So, buy yourself some good quality full fat buttermilk. Not the fat free or low fat kind, yuck.
Then: Use it! Yes, consume all but the last 1 cup. Pour that last 1 cup of buttermilk into a glass container. I use a quart mason jar.
Finish filling up your jar with WHOLE sweet milk. Again, not the watered down 2 percent or skimmed stuff. If has to be whole milk. Here comes the hard part... walk away. I set mine on the counter with a paper towel laying over the top.
The first jar may take a couple of days to actually ferment, but after your first batch, the rest usually ferment overnight. Once the sweet milk is fermented, pop a top on it, and put it in the fridge. It's really is just that easy.
Why do I make my own buttermilk? A couple reasons why. Making my own ensures I always have buttermilk in my fridge for biscuit baking. But mainly I make my own buttermilk because a quart of buttermilk is more expensive than a gallon of sweet milk. It makes economical sense to save your pennies and make your own. I have not bought buttermilk in a long time now. Just like with the original batch, once you have used it down to a cup or so, repeat the process.
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