Ingredients
2 cups nonfat milk
6 tablespoons cultured buttermilk
Preparation
Heat the milk in a medium saucepan until it’s slightly warm and bubbles appear around the edges. Do no allow the milk to come to a boil. Stir in the buttermilk, cover loosely, and allow the milk to stand at least 12 hours or overnight at room temperature.
Regrigerate in an airtight container for up to 2 weeks. Stir well before using.
