Buttermilk Your Way
It’s nice to get what you want–and easily–when by all appearances you cannot, isn’t it?
Here’s one of mine …. I prefer non-homogenized, glass-bottled, low-heat pasteurized, single-herd, Jersey milk. That’s a lot of prefers, and I’m blessed to have easy access to that where I live. However, the farm does not make buttermilk, which we do use.
So here’s what I do to get it:
I buy a good buttermilk [I can get Bavarian-style, which we also prefer, from a decent local farm],
use most of it then pour off the last 1/4 – 1/2 cup of buttermilk into a jar
and fill with my milk of choice.
I cover it with a piece of fabric and leave it on the counter, usually overnight [sometimes longer].
The next day, I have a fresh quart of better buttermilk [cream on top and everything!]!
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