Makes 1 quart
1 quart whole milk, preferably raw but not ultra pasteurized
about 1/4 cup buttermilk culture*
This is the easiest of all the cultured milks. Place milk in a glass container, add the buttermilk culture, stir well and cover. Keep at room temperature (but not higher than 80 degrees) until themilk thickens and curdles slightly. Chill well. Reserve 1/4 - 1/2 cup in a separate jar in the refrigerator for the next culture.
Note: A similar culture from Sweden is called fil mjolk.