| 1 | Combine the skim milk and the commercial buttermilk, mixing well. |
| 2 | Let stand, covered, with plastic wrap in a warm place (similar to where you would place bread to rise) for 16 to 24 hrs. |
| 3 | Or until thickened. |
| 4 | Refrigerate in a covered container. |
| 5 | Shake well or mix in blender before using. |
| 6 | Store in refrigerator for up to 2 weeks. |
| 7 | Makes 2 cups. |
| 8 | To replenish: use 2 tbl. |
| 9 | Of your buttermilk for commercial buttermilk. |
| 10 | Bette leland recipe by : |
