Recipe: Homemade Buttermilk/Buttermilk Substitutes (7)

BUTTERMILK

1 qt. skim or whole milk
1/4 c. commercial buttermilk

Combine ingredients; mix well. Let set in warm place 16
to 24 hours or until thickened. Refrigerate. Save some as
starter for next batch. Shake well or mix in blender before
using or serving. Makes 1 quart.
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BUTTERMILK

3 Tbsp. vinegar
1 qt. sweet milk

For 1 quart of buttermilk, add 3 tablespoons vinegar to
1 quart sweet milk and shake well and let set about 1/2 day and
it will be clabbered. Shake well until forms buttermilk
substance, then it is ready to drink or use as desired. If
you're going to drink, let it get cold in refrigerator.
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BUTTERMILK

1/2 c. instant milk
1 1/2 c. lukewarm water
1/4 c. fresh buttermilk

Mix dry milk and water. Add buttermilk, cover and let
stand at room temperature about 8 hours until thickened. Stir
until smooth. Cover and chill.
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BUTTERMILK

1 c. sweet milk
2 Tbsp. white vinegar
1 tsp. soda

Mix milk and vinegar together; add soda and mix again.
There is your own buttermilk.
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BUTTERMILK

3 c. lukewarm milk
1/2 c. fresh buttermilk

Mix milk and buttermilk. Cover and let stand at room
temperature about 8 hours until thickened. Stir until smooth.
Cover and chill.
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BUTTERMILK

3 c. lukewarm fluid milk
1/2 c. fresh buttermilk

Mix fluid milk and buttermilk. Cover and let stand at
room temperature about 8 hours until thickened. Stir until
smooth; cover and chill. Makes 3 1/2 cups.
Note: Use lukewarm water to make fluid milk with nonfat
dry milk.
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BUTTERMILK

1 qt. nonfat milk (made from dry milk)
1 1/2 c. fresh buttermilk

Stir these two ingredients together until well blended.
Let stand at room temperature until thickened (clabbered).
The thickening process may take overnight or most of the day.
Stir until smooth. Chill.