Found this recipe from old 1999 Geocities website that doesn't appear to be maintained anymore as several links fail. Tried to get original poster cheezewizard's OK to posts here as worried that Geocities will delete account for non-use but his/her email account no work:DIRECTIONS
- Start with 2 cups of FRESH store bought Cultured Buttermilk.
- Let the 2 Cups of buttermilk reach room temp. (70 F/ 21 C).
- Then allow the buttermilk to ripen for about 6-8 hrs. (Store bought buttermilk does not have a high enough concentration of bacteria to serve as a starter culture without ripening.)
- The resulting buttermilk will be much thicker and sour then what you started with. It should have the consistency of fresh yogurt, if it doesn't let it sit a few more hours.
- Pour this culture into a full sized very clean ice cube tray and put into your freezer. As with all steps of cheesemaking, cleanliness is next to godliness.
- Once frozen, remove the cubes and put into a clean sealed labeled container or plastic freezer bags.
- The resulting ice cubes are each 1 oz of mesophilic starter.
- Add these cubes (thawed) to your recipes as required. The cubes will keep for about one month.
To make more starter simply thaw one cube and add into 2 cups of fresh milk. Mix thoroughly with a fork or a whisk. Allow the milk/culture to stand at room temperature (70 F/ 21 C) for 16-24 hours or until the consistency of fresh yogurt. Then follow from step 5.