Homemade buttermilk

Besides yogurt, buttermilk is another milk product that I like. Like yogurt I always keep it on hand, often drinking a cup as a snack. Also like yogurt, it is easily made at home. Actually, it is easier still, and it costs no more than the milk it is made from. So here is how it works:

• Materials: None
• Ingredients:
  One gallon of regular milk, any fat percentage will work. I usually use 2%.
  About 1/2 cup from a prior batch of buttermilk as a starter. If this is the first time then 1/2 cap of store bought cultured buttermilk will work fine.
• Let the gallon of milk warm to room temperature, either by letting it sit on the counter for a couple hours or by putting it into the sink filled with warm water for a while.
• Remove the top 1/2 cup of milk from the gallon jar. I usually just drink it off.
• Replace the lost volume by adding the buttermilk to the jar. Shake well to mix the content of the container.
• Let stand undisturbed for 12 hours, out of the direct light.
• The buttermilk is ready. In the refrigerator it will keep for at least two weeks.

I am amazed how this process works each and every time and given that buttermilk costs almost twice as much as regular milk in the store it's a real money saver. On top of the satisfaction of doing things by myself, that is.

Two more remarks: The tartness of the resulting buttermilk depends of the fat content of the regular milk used. Use full fat milk for mild and sweat buttermilk, use skim for a more sour product. Also, when depending on store bought buttermilk for a starter, make sure to buy "cultured" buttermilk. Only cultured buttermilk has the bacteria in it that drive the conversion. I have never seen anything other than cultured buttermilk in any store but there may be places that offer "old fashioned" buttermilk as well. As a starter, cultured buttermilk is what you want.