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[Cathy <goosecreekfarm AT gmail.com>]

The kind of buttermilk we're talking about is cultured.

I don't know anything else about it.  I followed my gramma's lead and use
"clabbered" milk most times when buttermilk is called for in a recipe.
Cathy
On Wed, Nov 26, 2008 at 1:59 PM, <eureka AT hctc.net> wrote:

>
> Of course, I have no idea how real buttermilk is
> made...presumably its some kind of liquid that's poured
> off in the churning of butter? Or is it just soured milk?
>
>