How to make butter milk?

Fresh milk (whole or 2% milk works best)

A starter culture (buttermilk, yogurt, or a kefir culture)

A warm place to let the milk ferment (between 72-77°F)

A glass or plastic jar with a lid

Instructions:

Heat the milk: In a saucepan, heat the milk over medium heat until it reaches 86-88°F (30-31°C). This is the ideal temperature for the bacteria to grow.

Cool the milk: Remove the saucepan from the heat and let the milk cool to 72-77°F (22-25°C). This is the optimal temperature for the bacteria to ferment the milk.

Add the starter culture: Once the milk has cooled, add 1/4 cup of buttermilk, yogurt, or kefir to the milk. Stir well to combine.

Let it ferment: Cover the jar with the lid and place it in a warm place (between 72-77°F) for 12-24 hours. The fermentation time will depend on the temperature and the type of starter culture used.

Check for doneness: After 12 hours, check the buttermilk by tasting it. It should be slightly tangy and have a thick, creamy consistency. If it's not done yet, let it continue to ferment for a few more hours.

Store the buttermilk: Once the buttermilk is done fermenting, store it in the refrigerator. It will keep for up to 2 weeks.

Tips for making buttermilk:

Use fresh, high-quality milk for the best results.

Make sure the starter culture is active and fresh.

Keep the milk at the proper temperature during fermentation.

Don't let the buttermilk ferment for too long, as it can become too sour.

Buttermilk can be used in a variety of recipes, including pancakes, waffles, biscuits, and salad dressings.