From University of Cincinnati Clermont College
6-8 ounces active cultured buttermilk
Check the label: it needs to say cultured buttermilk, and is not out of date. (The bacteria die down over time)
3 cups whole milk (store bought works. 2% or skimmed too, but less rich.)
Very clean 1 quart container with secure lid
The amount is basically 1 parts cultured buttermilk to 4 parts milk if very fresh buttermilk is used otherwise the ratio is 1:3.
Add a bacterial starter of 6 to 8 ounces of active fresh cultured buttermilk to a clean quart jar. Use 6 ounces if you are certain of the freshnessof the starter (a ratio of about 1 part starter plus 4 parts milk). When in doubt, use a full cup of buttermilk as starter (a ratio of 1 part starter plus 3 parts milk).
Fill the jar with fresh milk. Screw on the lid securely and shake to mix thoroughly. Label with the date. Let sit out in a warm part of the room until clabbered (like next to a wood stove). It should be thickened in 24 hours. If it takes longer than 36 hours, the starter was no longer active (the bacteria had died). The buttermilk may or may not be tasty if it takes longer than 36 hours. (If in doubt, it can still be used for baking.) Twenty-four hours later (at room temperature), the bacteria have fermented the milk, the lactic acid causing the milk proteins to clabber.
When finished, the thickened buttermilk coats the glass. The finished buttermilk should be refrigerated. It keeps easily for weeks. Fresher buttermilk makes better starter for cheese.
To make a gallon of buttermilk, add 1 quart buttermilk to 1 gallon of fresh whole milk in a large container, mix, and pour back into the original containers. The next day, the whole five quarts are nicely thickened.
Yogurt Without a Yogurt Maker
Go here for directions that work for you.
I added 1 cup of plain yogurt to 2 quarts of milk and left it on my pilot light over night. The more common ratio is 3 T yogurt to 1 quart.
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