You have to inoculate it with the moss first. This works IIRC because modern buttermilk isn’t the leftover liquid from when butter is churned anymore, it’s, somewhat like yogurt, milk that’s been inoculated with a specific strain of bacteria to make it thicker and give it a specific texture and taste.
IIRC buttermilk will also work.
Yeah, that sounds familiar to me too.
Moss =/= mould
You have to inoculate it with the moss first. This works IIRC because modern buttermilk isn’t the leftover liquid from when butter is churned anymore, it’s, somewhat like yogurt, milk that’s been inoculated with a specific strain of bacteria to make it thicker and give it a specific texture and taste.