Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | Skim milk |
| (70-80 degrees) | |
| ½ cup | Cultured buttermilk |
| (room Temperature) | |
| ⅛ teaspoon | Salt |
Mix ingredients; stir well and cover; let stand at 70 degrees until clabbered (thickened and clotted). Stir until smooth. Refrigerate. In recipes calling for sour milk, you may substitute this.
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