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
Directions
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.
