On Mon, 29 Jan 2018 20:19:00 -0800 (PST), dsi1 >
wrote:

>On Monday, January 29, 2018 at 6:02:55 PM UTC-10, U.S. Janet B. wrote:
>>
>> There is very little real buttermilk left from churning butter.
>> I have lifted a paragraph that explains the percentages from the Saco
>> site.
>>
>> "However, with the modernization of America’s dairy industry in the
>> 1940’s and 50’s came the introduction of continuous churns and the
>> demise of cultured butter and real cultured buttermilk. Modern
>> “buttermilk” is made by adding lactic acid-producing cultures directly
>> to skim milk, rather than to the cream that is churned into butter and
>> buttermilk.
>> Although it’s somewhat misleading, “buttermilk” became the widely used
>> term for cultured skim milk, and even though it doesn’t contain a drop
>> of real buttermilk, the name was “grandfathered” into current usage.
>> If introduced now, it would never pass present-day labeling
>> requirements.
>> Another reason that the modern dairy industry made the switch from
>> buttermilk to cultured-skim is that it takes a lot of milk to make a
>> small amount of real buttermilk. For example, one gallon of milk
>> yields about 7 1/4 pints of skim milk and 3/4 pint of heavy, 40%
>> cream. The 3/4 pint of heavy cream can be churned into 1/3 lb. of
>> butter (1 1/2 sticks), and about 1/2 pint (1 glass) of buttermilk. So,
>> 1 gallon of milk yields only about 8 ounces of real buttermilk, but
>> 116 ounces of skim milk that can be cultured and sold as “buttermilk”!
>> Janet US
>
>What you seem to be saying is that making 2 cups of butter will yield 3 cups of real buttermilk. That's a ratio of 2:3. So what the heck do they do with all that buttermilk?

read again. A gallon of milk yields only about 8 ounces of REAL
buttermilk. BUT one gallon of milk in butter production yields 116
ounces of SKIM MILK which can then be turned into fake, cultured not
real (grandfathered name) "buttermilk"
Current product on the dairy shelf has absolutely nothing to do with
real buttermilk. Current product is skim milk that has had a culture
added to make an additional product for sale from the leftover skim
milk.
Janet US