Recipe: Comment to Liss + sour cream recipe

Liss, your 'homemade buttermilk' recipe is not actually buttermilk, but sour milk (no longer sold in stores today). Although they are easily interchangeable for baked goods, for non-baked goods, sour milk and buttermilk aren't necessarily equivalent as buttermilk (what is left after butter making) does not have a sour flavor. 'Cultured' buttermilk, on the other hand, does have a mildly sour flavor.

Here's what my Aunt does. I have never actually tried this--she happened to be here right after I read this post.

Buttermilk (this is cultured version): Take 1/4 cup of buttermilk and add four cups of milk to a mason jar.

Cover and shake a little, then put on the counter.

In about 24 hours, I have buttermilk. I just have to remember to save a little buttermilk from each batch for the next batch.

Sour cream:

same as above recipe, only you use heavy cream in place of the milk.

Keep refrigerated once the process is complete.