Recipe: Buttermilk from dry milk (3)

Buttermilk

1 qt. warm milk
1 c. nonfat dry milk
1/2 c. buttermilk

Reconstitute nonfat dry milk with warm water as directed. Do not chill. Stir in 1/2 cup commercial buttermilk. Cover and let stand at room temperature 10 to 12 hours. Stir until smooth. Keep covered container in refrigerator.

Homemade Buttermilk

1 1/3 c. nonfat dry milk
powder
4 c. lukewarm water
1/2 c. fresh buttermilk
large pitcher

Put milk powder in large pitcher. Add the lukewarm
water and stir thoroughly. Note: The water must be lukewarm. Add 1/2 cup fresh buttermilk to milk mixture. Cover and let stand at room temperature 8 hours or until thickened. Stir until smooth. Cap and chill. This can be used for drinking,
cooking or baking.

Dry Buttermilk

3 1/2 c. dry milk
2 qt. warm water
4 qt. warm water
1 qt. buttermilk

Dissolve 3 1/2 cups powdered milk in 2 quarts warm
water. Then add 4 quarts warm water and 1 quart buttermilk. Put in two (1 gallon) jars and keep warm until it clabbers. Put in refrigerator. You can use more buttermilk and it will clabber quicker.