Steve Pope wrote:

> If you do the above, the milk will separate into curds and whey.
> At the same time, it will never have fermented like buttermilk has.
> I'm not sure this is what you want, for buttermilk salad dressing.

Is buttermilk fermented? From what I read it's just curdled with acid, as in
some eastern and middle eastern cheeses.

> Plain yogurt would work a little better, I would think.

I'm keeping greek yogurt in consideration.
--
Vilco
Think pink, drink rosè