I did a test run and kept it going awhile. Opened it up and used some. Topped it off with more milk (keep lid loose) and kept on counter a day or so until thick then back into the fridge. Rinse lather repeat. Worked perfectly. I didn't really think it would but it did. Big fan of the stuff and even plan to ferment some summer sausage with it soon.
MOUTH HANGING OPEN IMPRESSED!!!
That is Brilliant! I've made Crema from Hvy Cream and Buttermilk, but it never occurred to me that the same Active Cultures would make more Buttermilk by refilling with more Fresh Milk. Too Cool!
On the subject of City Chicken, its been a long time since I have had it. My Mom or Grandma made it when I was a kid and i made it a couple times for my crew, until I ran out of Sticks. Your bringing up City Chicken, has inspired me to want to make some. I am greatly looking forward to your Recipe and Thread....JJ
For those that have not had City Chicken, here is some background.
Its thought to have originated in the Polish Communities in and around Pittsburgh PA and Cleaveland OH, spreading through the Rust Belt. In Cities in the early 1900's through the Great Depression and even into the 50's, Fresh Young Chicken sold as a Premium Meat. A Wedding Reception serving a Chicken Dinner was a Fancy High End Affair!
As an alternative to Fried Chicken, Chunks of simply Seasoned Pork and even Veal, cheaper than Chicken at the time, were stuck on a thick wooden skewers, Breaded and Fried in a similar manner to Chicken Legs and Thighs. Some people even arranged the meat chunks so the City Chicken looks like Drumsticks, thick on one end smaller on the other, and the more uniform Thighs.
City Cbicken has become a Nostalgic Comfort Food for many. In areas where it's popular, Grocery Stores have prepacked chunks of Pork Butt or Loin and the Skewers in the meat case labeled City Chicken. There are variations on Seasoning, including marinating in Buttermilk, and cooking methods. Some Deep Fry, Pan Fry and Oven finish, Bake it and now Air Fry City Chicken. The Skewers are short and sturdy. The kind sold for Candy Apples,about 5"x 1/4" are perfect, although thin Bambo Skewers ar ok if thats the only choice.