Making Buttermilk

• 600 ml/ 1 pt full-fat milk
• 6 g/ ¼

Bring the milk almost to the boil, remove from the heat and leave to cool to the point where you put a finger in and it feels warm. Too hot and it will kill the yeast.

Transfer to a bowl or jar and stir in the yeast and sugar. Wrap the jar in a washed J-cloth (keep washing until it is ‘fragrance’-free) and leave at room temperature for 3 days, by which time the fermentation will have so