A new experiment! (For me.)
I have a creamery near me that produces uncultured buttermilk. They always seem to be sold out of it, but I finally was able to pick some up.
It tastes like weak cream.
And then I remembered that I have some mesophilic culture in the freezer left from some cheesemaking experiments.
The culture has been added to the half-gallon (less a taste) of uncultured buttermilk.
The jug has been placed on top of the freezer.
I am about to cap the jug with a brewing airlock.
Anything else I should be thinking about?
