Home-made buttermilk
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 c Skim or whole milk
2 tb 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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