BUTTERMILK MADE WITH A CULTURE

Categories    :  Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 3/4           cups  water
  1 1/3           cups  powdered milk
     1/2           cup  cultured buttermilk

Mix well 3 ¾ cup water with 1 1/3 cup powdered milk (NOT powdered buttermilk) . Once this is mixed well add ½ cup cultured buttermilk. Then leave the container sitting on the counter overnight. That’s all there is to it. New fresh buttermilk will be waiting on you in the morning. Refrigerate and use as normal. Start to get low, use another ½ cup and repeat the process.

Description:
  "Never run out of buttermilk again"
Yield:
  "1 quart"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 896 Calories; 47g Fat (46.6% calories from fat); 49g Protein; 71g Carbohydrate; 0g Dietary Fiber; 170mg Cholesterol; 789mg Sodium.  Exchanges: 6 Non-Fat Milk; 9 1/2 Fat.

BUTTERMILK MADE WITHOUT HAVING A STARTER

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Water
     1/4           cup  Instant non-fat powdered milk
  1         Tablespoon  Vinegar -- OR Lemon Juice

Mix all ingredients together well.  place in a covered container and let sit until thickened, approximately 18 hours.  Stir until smooth, then place in a jar or other lidded container.

Store in the refrigerator.

Description:
  "Also known as purposefully soured milk"
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.  Exchanges: 0 Other Carbohydrates.

NOTES : Use in any recipe that calls for liquid buttermilk