On Monday, January 29, 2018 at 11:36:00 AM UTC-10, U.S. Janet B. wrote:
>
> Actually, If you are lucky, you can still get buttermilk as a
> by-product of churning butter. Otherwise, as you say, it is a
> cultured product.
> Janet US

It makes perfect sense to call the liquid left after making butter "buttermilk." I've never had it nor have I seen such a thing in stores. My guess is that butter producers would have tons of that stuff on hand. What the heck do they do with it?