Making Cultured Buttermilk

Making my own buttermilk is seriously the easiest thing I've ever done.  And it's so satisfying to do it yourself and feel all self-sufficient and handy.  I first got some starter (you can get it from New England Cheesemaking Supply Co.) and since then have just been using a quarter cup or so of one batch to start the next.  The milk only needs to be in the low seventies, so it's really simple to just let it sit to warm up to room temperature, mix in some already-cultured buttermilk and let it sit overnight.  The next morning you have delicious fresh buttermilk!  The culture I have must be really strong or something because the buttermilk comes out so thick; I love it.  I've been using it in pancakes, to soak grains, in macaroni and cheese, and in this delicious Russian soup.  The recipe was from Nourishing Traditions and the soup was so yummy and just chock full of good healthy enzymes.  It was a base of buttermilk, creme fraiche (both made at home from raw milk), some sauerkraut juice (Bubbies brand, so also with live cultures) and had fresh cucumbers, cooked shrimp and fresh dill.  I served it cold and it was SO delicious!  A perfect fresh summer treat.  I'll definitely be coming back to this recipe later in the summer when we have cucumbers coming out our ears and the dill is growing waist high in the garden!