Buttermilk Subsitutes - Homemade Buttermilk and Yogurt

• A
• 1/2 cup (125 ml) commercial buttermilk
• 1 quart (950 ml) regular milk
• OR B
• 1 cup (225 ml) yogurt
• 3 cups (700 ml) regular milk
• OR C
• 1 tsp (5 ml) acid (vinegar or lemon juice for example)
• 1 cup (225 ml) regular milk
• (Make more or less using above proportions)

1. -Bring milk to almost scalding then LET COOL to body temp
2. -Add 1/2 cup (125 ml) buttermilk,
3. -Mix well, Cover and keep warm overnight
4. (a foam cooler is ideal)
5. The starter has innoculated the milk, and this will
6. incubate the culture, thickening into real buttermilk
7. OR
8. -Mix 1 cup (225 ml) yogurt with 3 cups (700 ml) milk, for immediate use.
9. OR
10. -Add vinegar or lemon juice to cup of milk
11. It will slightly thicken (clabber) in a few minutes.

buttermilk, regular milk, yogurt, regular milk, vinegar, regular milk

Taken from online-cookbook.com/goto/cook/rpage/0016DD (may not work)