Half gallon fresh, or at least non homogenized milk 4 tbsp. Yogurt with culture or sour cream 2 tbsp. Buttermilk 1- In a pot, heat your milk to 100-110 Fahrenheit, stirring constantly. Set aside 10-20 minutes or until 95 degrees. 2- Meanwhile, whisk together Yogurt and buttermilk until combined and thinner. 3- Ladle cooled milk…