Buttermilk

Buttermilk:

• Take your raw milk out of the fridge and skim some of the cream off of the top.
• Add 2-3  large spoonfuls of Clabbered Milk. Stir well. 
• Leave it on your counter LOOSELY covered.  A cloth is better than a lid. 
• Check periodically to see if it has thickened. You may have to leave it overnight.
• Use this thick cream to make butter. 
• Save the liquid that separates out from your butter making endeavor to bake or culture with.
• If you don't make butter with this, you have a sour cream (I think!)