This simplest of cultures can generally be used for all recipes requiring a Mesophilic Starter. The taste of the final product will vary slightly from that of a true cheese culture. 

1. Start with 2 cups of fresh store bought Cultured Buttermilk. 
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2. Let the 2 Cups of buttermilk reach room temp. (70ºF/21ºC).
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3. Allow the buttermilk to ripen for about 6-8 hrs.
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4. The results  will be much thicker buttermilk and more sour then what you started with.  The consistency will resemble fresh yogurt, if it doesn't let it sit a few more hours.
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5. Pour this culture into a full sized sterilized ice cube tray and put into your FREEZER. As with all steps, cleanliness and sanitation measures must be maintained.
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6. Once frozen, remove the cubes and put into a clean sealed container or plastic freezer bags.  Label the container to distinguish it from your thermophilic culture.
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7. The resulting ice cubes are each 1 oz of mesophilic starter. 
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8. Add these cubes (thawed) to your recipes as required. The cubes will keep for about one month.
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   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.