Homemade ButtermilkMatt Duckor
Buttermilk is the tangy heart and soul of so many of our favorite Southern foods. Sadly, the supermarket stuff is "eh" at best. So we make our own.
Ingredients
1/2 cup cultured buttermilk
2 cups whole milk
1/4 teaspoon kosher salt
Preparation
Here's how: 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.
Recipe notes
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