yep. (yer a cheesehead) True buttermilk is somewhere between skim
milk and whey.
Meade Dillon via Mercedes <mailto:mercedes@okiebenz.com>
December 1, 2017 at 12:24 PM
As kids, we could make butter from the cows milk by putting the heavy
cream
that separated to the top into a mason jar, and then shaking it for about
ten or fifteen minutes. This was before it started to sour, really a
science experiment for us chilluns. The shaking would cause the fat in the
cream to clump together, and the clump would get bigger and bigger until
you had a nice lump of "butter" that was white and not very tasty
without a
little salt added to it. What was left over was really thin milk with not
too much taste, pretty watery, and I guess that is "butter milk"?
-------------
Max
Charleston SC
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