posted by bme 05-06-101 7:22 PM
Buttermilk
1 cup active cultured buttermilk
1 quart whole milk
very clean 2 quart container
whisk
Pour the milk into the 2 quart container. Add the buttermilk. Whisk until thoroughly mixed. Pour inoculated milk back into the original containers. Let sit at room temperature over night.
Refrigerate until needed.
Because buttermilk is acid, it will keep well in the refrigerator for weeks (or longer if you are using it for baking). However, if it gets too old, the bacteria will die, and it cannot be used for inoculating fresh milk.
You can make any volume of buttermilk you like, so long as you hold to the proportions of 1 part buttermilk to 4 parts whole milk.
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http://biology.clc.uc.edu/Fankhauser/Cheese/BUTTERMILK.HTM [interesting site}