Home-made buttermilk

Yield: 1 Servings

Measure Ingredient
2 cups Skim or whole milk
2 tablespoons Commercial buttermilk

Combine the skim milk and the commercial buttermilk, mixing well. Let stand, covered, with plastic wrap in a warm place (similar to where you would place bread to rise) for 16 to 24 hrs. or until thickened.

Refrigerate in a covered container. Shake well or mix in blender before using. Store in refrigerator for up to 2 weeks. Makes 2 cups.

To replenish: Use 2 tbl. of your Buttermilk for commercial buttermilk. Bette Leland

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