On 2018-01-31 1:26 PM, l not -l wrote:
> On 31-Jan-2018, wrote:

>> 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.
> Interesting to me is the number of people on RFC who have
> experienced "real" buttermilk. With the exception of a couple of
> folks, I believe most hear are around my age or younger. I have
> never seen "real" buttermilk, only cultured. My memories go back
> at least until the very early 1950s, I lived in a rural
> community, with one set of grandparents farmers, the other ran a
> general store that catered to farmers in a really rural area.
> Buttermilk always meant the thick cultured buttermilk, as today.

I have faint memories of it from late 1950s. I sort of lost track of
buttermilk until a few years ago when I bought some to try a lemon scone
recipe. It is much thicker than I remembered it. The powdered stuff I
frequently use makes a much thinner product.


> Both of my "store" grandparents drank buttermilk and a favorite
> treat for them was to crumble leftover cornbread in a cup or bowl
> and pour buttermilk over it and eat it with a spoon. Anytime a
> family member had a sore throat, (cultured) buttermilk was the
> "medicine" offered.
I guess my family was different. My grandfather's special dessert treat
was a bowl of maple syrup with bread and butter. My father's cough
remedy for us, much to my mother's disgust, was a shot of whiskey.