Yield: 1 Servings
Measure | Ingredient |
---|---|
1 quart | Skim milk |
\N \N | (70-80 degrees) |
½ cup | Cultured buttermilk |
\N \N | (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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