Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 >As I understand it, butter was traditionally made from soured cream, What about buttermilk? Does it have to be 'cultured' buttermilk to be effective when using it to soak grains? I have used the liquid left after making butter from fresh cream for soaking oatmeal; is this really buttermilk? Thanks, Joy Quote Link to comment Share on other sites More sharing options...
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