Home Made Buttermilk: We've got Culture!

Last night I decided to culture my own buttermilk. It was even easier than making yogurt because I didn't need to preheat the milk. Our local Woonsocket Price Rite sells lowfat (one percent) live active buttermilk and I buy it often for making pancakes and muffins. It is the secret to good food. It is like adding wine to a soup. It was this easy: I poured milk in a jar, with tablespoon of buttermilk and let it sit out on the sun porch covered with cheese cloth overnight. They say 70 degree temps are preferred. This morning it had thickened (clabbered) and I covered it and refrigerated it.