To make buttermilk from powdered milk:

1. Reserve ½ c. buttermilk from the bottom of a jug from the grocery store. (Or purchase packets of buttermilk starter culture from a dairy supplier. Store all dairy cultures in the freezer.)
2. Mix together:
   3 c. warm water
   1 c. non-instant dry milk powder
3. Combine the milk with the buttermilk starter (in the same jug from the grocery store).
4. Cover the jug or jar with a clean cloth and let stand at room temperature until it “clabbers,” or gets thick (about 10 hours in winter, 5 hours in summer, or 12-24 hours for packets of starter culture).
5. After it clabbers, store in the refrigerator.
6. Save ½ c. at the bottom of the jug to start a new batch. It may be necessary to occasionally use a fresh “start” from the grocery store or a starter culture.
   Makes approx. 4 c.

Note: A buttermilk substitute can also be made by curdling milk with lemon juice, but it can’t be stored because the lemon juice will continue to sour the milk until it is unappealing.

Buttermilk Pancakes

1. Beat 2 eggs until foamy.
2. Combine with eggs:
   • 2 c. buttermilk
   • ¼ c. oil
   • 1 1/3 c. white flour
   • 2/3 c. wheat flour
   • 2 tbs. sugar
   • 2 tsp. baking powder
   • 1 tsp. baking soda
   • 1 tsp. salt

   Makes approx. 12-15 small pancakes.