I always felt as though buttermilk was one of THOSE refrigerator items...
One of those things I don't really use except when making pancakes or something fancy...
One of those things I could just sour milk for and not have the added expense of buying something just for a few items...after all, I do so love multipurpose.
But alas, W. started having some milk issues, so I decided to experiment with cultured buttermilk since yogurt didn't seem to bother him...and lo and behold...it was fine!
So...I still had the "I don't want to buy buttermilk just for baking" issue...
So I decided to just find a way to make my own...
Easier than yogurt...let me tell you I wish I knew about this before...
Buy a container of buttermilk with live cultures (got mine at Trader Joe)
Pour one cup of it into a clean quart jar
Fill with milk (whatever type you like...doesn't matter if it is ultra pasteurized, raw, your monkey's uncle etc.)
Let sit at room temperature for 12-36 hours
When you are down to one cup in the bottom of the jar, pour into a new jar and repeat the process.
We've been going through about a quart a week for baking, pancakes, and buttermilk sourdough waffles.
It seems to add a richness to items.
I use a touch less leavening too (or not.)
Baked items seem to stay moist longer as well...
(as always...this is what I do, use caution in the kitchen and always use approved methods as bacteria and culturing can be harmful if not done it the right way...)