On Monday, January 29, 2018 at 4:54:21 PM UTC-5, graham wrote:
> On 2018-01-29 2:35 PM, U.S. Janet B. wrote:
> > On Mon, 29 Jan 2018 13:24:07 -0800 (PST), dsi1 >
> > wrote:
> >
> >> On Monday, January 29, 2018 at 11:15:53 AM UTC-10, Ophelia wrote:
> >>>
> >>> Yes, I don't use much buttermilk so I freeze any excess.
> >>
> >> I'm surprised that you have buttermilk in the UK. My guess is that you don't call it "buttermilk" because it doesn't really have anything to do with butter. In the US, buttermilk is a fermented product, i.e., sour milk.
> >
> > 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
> >
> As is some European butter. I took some butter from home back to uni. It
> was what we called "farm butter" to distinguish it from "shop butter".
> My townie friends all thought it was "off". They had never tasted the
> real mccoy before.

I don't like cultured butter, for the same reason as your townie friends.
Not sure I'd consider cultured butter any realer than sweet butter. Even
a farmer can make butter from fresh cream. It's just a different method
with a different outcome.

Cindy Hamilton