"Homemade" Buttermilk

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.

• Ready In: 60 hrs 5 mins
• Yields: 24 ouncea

Ingredients

•  mason  jar
• 1⁄2 cup cultured buttermilk (from the supermarket, acts as a starter)
• 2  cups  whole milk
• 1⁄4 teaspoon kosher salt

Directions

1. Mix all ingredients in the mason jar.
2. Cover jar.
3. Let stand in a warm place until the buttermilk thickens and coats the side of the jar when tipped.
4. This will take 24-36 hours.
5. Keep chilled for up to 2 weeks.