Can you make buttermilk from whole milk with sour cream as a starter?

You can! Here's how to make buttermilk using whole milk and sour cream:

Ingredients:

* 1 cup whole milk

* 1 tablespoon sour cream

Instructions:

1. Warm the milk: Heat the whole milk in a saucepan over medium heat, stirring occasionally, until it reaches about 100-110°F (38-43°C). Don't let it boil!

2. Add the starter: Remove the milk from heat and stir in the sour cream.

3. Incubate: Pour the mixture into a clean jar with a lid. Cover the jar and place it in a warm spot (70-80°F/21-27°C) for 8-12 hours.

4. Check for curdling: After the incubation time, check the mixture. It should be noticeably thicker and slightly curdled. If it doesn't appear curdled, let it sit longer (up to 24 hours).

5. Store and use: Refrigerate the buttermilk in an airtight container for up to 7 days.

Tips:

* Temperature is key: The ideal temperature for the bacteria in the sour cream to ferment is 70-80°F (21-27°C). You can use a yogurt maker or even an oven set to the "warm" setting for incubation.

* Starter quantity: You can use more or less sour cream depending on your desired level of tartness.

* Taste testing: Taste the buttermilk before using it to see if it reaches your desired tartness.

* Experiment with flavors: You can add other flavorings to your homemade buttermilk, like a little honey or vanilla extract.

Important Note: Homemade buttermilk won't be as thick or as tart as store-bought buttermilk because it lacks the commercial cultures used in store-bought products. However, it still works well in recipes and offers a delicious, homemade alternative.