[Cheese] Buttermilk

[Jack Schmidling]

Erica Schechter wrote:

> Thanks for the tip :) However, I'm planning on making cultured
> buttermilk with either nonfat or 1% milk. I make a healthy ranch
> dressing with a combination of plain nonfat yogurt and 1% buttermilk.
> So I don't know...maybe it will be similar to the commercial version?

Making buttermilk from low fat milk sounds a lot like making yogurt. 
What is the difference?

And how does the "butter" get into this sort of butter milk?

js



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