On Fri 18 Feb 2005 09:08:09p, wrote in rec.food.cooking:

> Buttermilk....yuuuuuummmmm. I do get a kick out of the advertising,
> though. "Low Fat" buttermilk? Just what do they think it is, if not
> milk with the butterfat removed and then fermented. lol.

When butter was churned in the farm kitchen, there was next to no butterfat
left in the milk. Depending on the dairy, commercial buttermilk ranges from
1/2% to full fat 4%. Most commonly available is 1/2% and 1%.

> Just took some tomato soup to the monthly potluck. Campbells condensed,
> buttermilk and paprika. Should have taken 2 gallons instead of just the
> one. <beg>

I like tomato soup with buttermilk served chilled in a mug during the summer.

Wayne