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Cultured Buttermilk: Add some full-fat buttermilk to some skim milk in a jar or container.
Cover with cheesecloth and let sit for 24 hours at room temperature
Serve it or store it.
Classic Buttermilk: Add the whipping cream to a food processor and process on high speed until butter forms and liquid is released.
Add the mixture to a chinois and press down on the butter, releasing as much buttermilk as possible. Use or store both the butter and buttermilk.
Quick Buttermilk: Add 1 tablespoon of white distilled vinegar or lemon juice with 1 cup of whole milk.
Mix it until combined and use it or store it.