Cynthia is a trusted source on Bread/Baking.
It's very easy, and so much less expensive than buying it. Here's how I make it:
And thank you, by the way. You reminded me that I need to make some.
Or shake a tablespoon of buttermilk and a cup of heavy cream together in a *clean* glass jar. Allow the mixture to sit at RT for 12-24 hours then refrigerate. It will keep for about 2 weeks, becoming tangier as it ages.
I find that you can also use a nice, cultured yogurt instead of buttermilk. Many people don't want to commit to a half gallon of buttermilk, but a spoonful of yogurt will work just as well. The basic cultures in buttermilk are the same as in yogurt, with some minor variations.
I usually have buttermilk in the fridge as a staple, but I can get it in a quart, pint, or even half pint.
Please enter a valid email address.
Well played. You deserve a cookie.
Our pick-to-your-path guide to your best potato salad yet
Potato Salad Palooza
22 Cheesy Recipes for Shavuot
The Genius, Rule-Breaking Secret to Better Burgers
Your Memorial Day Menu Made Easy
A Cobbler Topped with COOKIES
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)