jmcquown wrote:

> Buttermilk is what you get when you churn butter and it is the liquid that
> remains in the churn.


That's one definition of buttermilk, but the buttermilk we buy in the
supermarket in the U.S. is closer to the second defintion:


> If you have whole milk, add 2 Tbs. white vinegar to 2 cups of milk and stir
> it. Let it sit for a few minutes, then stir it again. It makes a good
> buttermilk substitute for cooking and baking.


When baking, buttermilk produced as yogurt is, yogurt, and the "quick"
buttermilk made with vinegar as above, can be used pretty much
interchangeably. (I use yogurt in my recipes when baking, and it always
comes out fine.)


--Lia