Buttermilk

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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