Ingredients
-
2 cups milk
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½ cup buttermilk
Directions
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Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
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Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.
Cook’s Note
Be sure to let it cool to room temperature before whisking in the buttermilk, or you will end up with a curdled, hot mess!
Nutrition Facts (per serving)
| 73 | Calories |
| 3g | Fat |
| 7g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 73 | |
| % Daily Value * | |
| Total Fat 3g | 3% |
| Saturated Fat 2g | 9% |
| Cholesterol 11mg | 4% |
| Sodium 82mg | 4% |
| Total Carbohydrate 7g | 3% |
| Total Sugars 7g | |
| Protein 5g | 10% |
| Vitamin C 1mg | 1% |
| Calcium 178mg | 14% |
| Iron 0mg | 1% |
| Potassium 229mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
