On Sun, 27 Jan 2008 19:39:53 +0000 (UTC), David Scheidt
> wrote:

>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.

I can get full fat buttermilk.

I am aware of the origins of buttermilk. And it is soured, not
spoiled. There is a difference.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)