SC - RE. OOP Question for the Australians

[Shayrebel@aol.com]

Stefan li Rous wrote:
>  > But does the result of this end up like cream? It sounds like it
>  > would actually more resemble buttermilk.

Well, originally buttermilk was the milk leftover *after* butter was 
made, so low butterfat content, the opposite of this little gadget.

Nowadays most buttermilk in America is cultured of non- or low-fat 
milk. I can also find "churned" buttermilk commercially, again, low 
in fat. It's sort of the opposite of its name, as it is milk "without 
butter".

I've never had any right out of a churn. Anybody know? Is it really 
sour like the commercial kind?

Anahita