On 2018-01-30 12:11 PM, dsi1 wrote:
> On Tuesday, January 30, 2018 at 6:48:12 AM UTC-10, U.S. Janet B.
> wrote:
>>
>> 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
>
> I read and understood. One gallon of milk will yield about one cup of
> buttermilk and only 2 or 3 oz of butter. My comprehension is just
> fine. What you're saying is that butter and real buttermilk is the
> byproduct of making cultured buttermilk - right?

I don't think so. Real buttermilk is a by product of butter production.
Rich milk is allowed to stand, allowing the cream and milk to separate.
The buttermilk is what is left after the churned butter is removed.
Commercially produced buttermilk is made by inoculating a bacterium to
replicate the naturally occurring process. In other words, commercially
made buttermilk isn't really butter milk. It is a cultured milk. That is
why you can often use milk with vinegar or apple juice, yogurt or keffir
in recipes in place of buttermilk. AAMOF, I started the thread with my
report about adding some vanilla yogurt the pancake mix and ended up
with the best pancakes ever.