Homemade Buttermilk
A simple homemade buttermilk recipe that uses cultured buttermilk as a starter to create fresh, tangy buttermilk that's perfect for baking and cooking. This recipe yields a thickened, cultured buttermilk that will keep for up to 2 weeks.
4 servings
24 hr
Ingredients
- •½ cup cultured buttermilk
- •2 cups whole milk
- •¼ teaspoon kosher salt
Cooking Instructions
- 1.
Here's how: In a mason jar, combine 1/2 cup cultured buttermilk (the supermarket stuff is okay here; it will act as a starter), 2 cups whole milk, and 1/4 teaspoon kosher salt. Cover and let stand in a warm place until the buttermilk thickens and coats the sides of the jar when tipped, 24-36 hours. Keep chilled for up to 2 weeks.
1440 min
