[Sca-cooks] Buttermilk?

[a5foil]

Anahita scripsit:
> To the best of my knowledge, buttermilk was originally the whey (if
> that is the appropriate word) left after churning cream into butter.
> I believe i have never had this. I would assume it would not be as
> thick as the cultured buttermilk, but that's just a guess. So, what
> would its texture be and why would it be sour?

Buttermilk from churning is thinner than cultured buttermilk, and not
particularly sour. Way yummy! You can try it yourself by doing the
cream-in-a-jar thing, though this works best if you have several small
children to take turns shaking the unbreakable jar. Otherwise it gets
tedious.

Cynara