Creamy Old-Fashioned Buttermilk (not from scratch)

I enjoy drinking buttermilk, finding its creamy tart flavour refreshing. Until recently that is, when my grocery store stopped carrying anything but a version with 0.25% butterfat. While that might be okay for baking (after all, a cup of ordinary milk with a spoonful of vinegar will work in most recipes calling for buttermilk), it’s thin and watery and not at all satisfactory as a beverage. Fortunately, there’s an easy solution.

1 litre 0.25% buttermilk

250 ml 10% cream

Combine the two in a large pitcher and let sit in the fridge overnight to give the bacterial culture in the buttermilk time to work. The result is thick and creamy, as it should be, while the fat content is just over that of two percent milk.