This sounds more like clabber or some kind yogurt. Fresh buttermilk is
what
is left from making Butter.

Homemade Buttermilk

This is soooo easy!!

Get a large container of heavy whipping cream or as much as your mixing
bowl can safely hold.
Let it sit out at room temperature overnight or outside in the sun for 3-4
hours.

1/2 tsp. salt (optional, see below)

Using a Kitchen Aid type mixer, pour it into the mixer bowl with the flat
beater, not the dough hook.
Start it on a medium low speed for 2-3 minutes, then turn it up to medium
high.
Soon you will hear it start to slosh,that means the milk is separating
from
the butter (instant homemade buttermilk!).
You don't want it splashing all over the kitchen, so pour as much of the
buttermilk out into a container for later use and continue on medium high
speed until
it's done separating.
Again, pour as much of the milk out as you can.
Take a spatula and put the fresh butter in a butter mold or tub type
container, allowing any milk or air to drain out.

NOTE:
Most folks don't like add salt, but you can if you desire.
If you do, keep in mind that if you taste it right after you add it, the
butter will taste extremely salty.
So let it rest for a few hours and it will mellow out tremendously.


--
William Barfieldsr


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