Buttermilk

Hi Folks, here is my buttermilk recipe. And I must say it's awesome! It's not the really quick version with adding lemon or vinegar to milk, but the texture and taste is better. So depending on what you want/have time for, this may be for you. What you need: * 1 quart jar, sterilized. This is really important, don't skip this step. 4 cups 1% milk or greater. No fat= no buttermilk :-D 1/4 cup of buttermilk Method: Take your quart jar washed and dried and place in oven @ 200 degrees for 15 minutes. You can leave in the over to cool or remove to cool. I have to take it out, other wise I turn it back on and get the jar too hot :-s . Just be sure it's cooled off before you do this next step, I've ruined a few jars with out thinking...! Add 1/4 cup buttermilk to jar, then add just under 4 cups of milk. I just eyeball it to the level of the first ring of the jar where the lid screws on. Place the jar somewhere warm and where it won't be disturbed for 24 hours. It needs to be above 65 degrees. The warmer it is and the less it is jostled the quicker it will set. After it has set (it will be thick and have the consistency of yogurt or really thick buttermilk, either way is fine) place in fridge and you're done! The beauty of this is once you've started the buttermilk, there is never a need to buy more. Just use 1/4 cup of the buttermilk you've started and keep going! I buy a 1 cup container of buttermilk to start with and it makes a gallon! It keeps in the fridge for quite a while, too. If there are any questions, leave them in the comments!