blake murphy > wrote:

:it works fairly well for chicken? i've wondered about that. is the
:dried stuff by necessity low-fat?

Buttermilk is all low fat. Historically, it's what's left after you
skim the milk fat to make butter or cream. It's soured because it sat
for some period of time, to let the cream rise, and it's spoiled. Now,
it's all made with centrifugally defatted milk, and it's soured with
cultured bacteria.