On Tuesday, January 30, 2018 at 11:52:37 AM UTC-10, Dave Smith wrote:
>
> 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.

I'm familiar with cultured buttermilk. My question was regarding real buttermilk AKA, "traditional buttermilk." At one time, people used to drink the stuff. What happens to it today? I calculate it to be around 700 million gallons.

I used to spend a lot of time making yogurt waffles when I was a kid. I agree with you - quick breads made with yogurt is good stuff. Rice flour in waffles is good stuff too. It probably wouldn't be so hot in pancakes though.