Buttermilk from Reconstituted Skim Milk

Name: Buttermilk from Reconstituted Skim Milk
Ingredients: each quart of fluid skim milk; 1 to 2 tablespoons of a good buttermilk as a starter

From Foods, their selection and preparation, 1935

Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 114. The excerpt below is the record exactly as published.

1 to 2 tablespoons [122] of a good buttermilk as a starter to each quart of fluid skim milk

Cook this with the app: pantry check, scaling, and the assistant.