Need Buttermilk for your winter baking? Just 1/2 c. will set you up for the season! Culture your own:
4 c. milk (or reconstituted dry milk)
+ 1/2 c. buttermilk
Mix well and leave out about 12 hours. Refrigerate.
Another thing you can do is when your 1/2 gallon of buttermilk has only about 1 c. left, fill it up with regular milk and leave out for 12 hours. If you do not use buttermilk very often, you can just add smaller amounts of regular milk to the buttermilk and keep it in the fridge.
Anyone need some Buttermilk for a starter? Just stop by :)