Prep 5 mins
Cook 36 hrs
I found this recipe in the back of a Bon Appetit magazine. This is much thicker than the buttermilk you buy in the store - we like it so much more in baked goods.
- In a mason jar, combine 1/2 cup cultured buttermilk (the supermarket stuff is okay here; it will act as a starter), 2 cups whole milk, and 1/4 teaspoon kosher salt. Cover and let stand in a warm place until the buttermilk thickens and coats the sides of the jar when tipped, 24–36 hours. Keep chilled for up to 2 weeks.