On 1/29/2018 10:15 PM, Ed Pawlowski wrote:
> On 1/29/2018 10:10 PM, dsi1 wrote:
>> On Monday, January 29, 2018 at 11:36:00 AM UTC-10, U.S. Janet B. wrote:
>>>
>>> Actually,Â* If you are lucky, you can still get buttermilk as a
>>> by-product of churning butter.Â* Otherwise, as you say, it is a
>>> cultured product.
>>> Janet US
>>
>> It makes perfect sense to call the liquid left after making butter
>> "buttermilk." I've never had it nor have I seen such a thing in
>> stores. My guess is that butter producers would have tons of that
>> stuff on hand. What the heck do they do with it?
>>
>
> They sell it to people that want to make pancakes.
>
> Good for soaking chicken parts in for fried chicken.Â* Some people drink
> it but I never could.

My father loved buttermilk as a beverage. I never could stand to drink
it. Yes, it makes a nice addition to chicken or fish batter. It's also
a good addition to cornbread.

I don't usually have buttermilk on hand so I do the vinegar in milk
trick Dave mentioned. I've used buttermilk powder in the past when baking.

Jill