Recipe by mandabears
This is a recipe from Bon Appetit February 2012. It takes supermarket buttermilk and elevates it to a Liquid Gold level. Chill time is cook time.
- mason jar
- 1⁄2 cup cultured buttermilk (from the supermarket, acts as a starter)
- 2 cups whole milk
- 1⁄4 teaspoon kosher salt