Guest guest Posted August 25, 2001 Report Share Posted August 25, 2001 ok, this maybe a stupid question-- but in recipes that call for buttermilk, is that the actual buttermilk left after churning butter or the newer "cultured buttermilk" they sell in stores? I have a recipe for ranch dressing that I want to alter NT style and I'm not sure which type of buttermilk to use. Quote Link to comment Share on other sites More sharing options...
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