There is a wonderful article about buttermilk in the New York Times
. It kind of reinforces my thinking that most of us have never seen or tasted actual buttermilk, no matter how many times we think we have bought some.
The photo with the milkmaid and her cows is just fabulous too. Look at the quality of that light!
Here is a quote: "...what few cooks know is that commercial buttermilk isn’t really buttermilk. It is made from regular low-fat or skim milk, usually low-grade rejects from cheese and butter companies. The milk is inoculated with cultures to make it acidic, and thickened with additives like locust bean gum and carrageenan. The result is a flattened facsimile of the real thing, as a ring tone is to a song. “There’s nothing wrong with it, but I wouldn’t want to drink it,” said Diane St. Clair, a dairy farmer in Vermont..."