Virginia Cooperative Extension ServiceLarge, P. M.Stone, W. K.2017-03-092017-03-091974http://hdl.handle.net/10919/75919Describes simple procedures for making cultured buttermilk, sour cream, and yogurt in the home using knowledge employed by highly trained dairy professionals.6 pagesapplication/pdfen-USVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.Extension publicationcultured milkshome food preparation