On Tuesday, January 30, 2018 at 5:12:52 PM UTC-5, dsi1 wrote:
> 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.

Since nobody here works in commercial butter manufacture, why don't you
just ask Google?

Cindy Hamilton