660443 Sun Oct 18 07:53:58 -0700 2009 14 20 Tristate Region 0 5111937 All I've been seeing in the stores here on L.I. is the Buttermilk Lite.Can I buy just plain buttermik anywhere? Thanks Sun Oct 18 07:53:58 -0700 2009 11065 scunge 1 5112023 they sell it here in FFD County, CT. Just made a cake with it. Sun Oct 18 08:42:46 -0700 2009 5111937 11290 jfood 2 5112025 What 's the name of the store? Thanks Sun Oct 18 08:45:27 -0700 2009 5112023 11065 scunge 3 5112049 Jfood really apologizes, he just checked the carton and it is Lowfat - 1/2% fat. It works great in cakes though, but it is probably available where you live. Sun Oct 18 08:57:58 -0700 2009 5112025 11290 jfood 4 5112101 Accepted and Thanks Sun Oct 18 09:20:04 -0700 2009 5112049 11065 scunge 3 5114072 if we've moved to FFD County... I get buttermilk at Stew Leonards. I doubt it's convenient unless you are already out these parts. But there's one down in Westchester in Yonkers and another in Norwalk, CT. Mon Oct 19 08:00:29 -0700 2009 5112025 11120 adamclyde 1 5112940 just used the buttermilk from the milkman to make chocolate muffins yesterday. It is fine. I think that all buttermilk is low fat. Never recall seeing a choice of buttermilk. It works fine with what they sell in the grocery store. Sun Oct 18 16:12:08 -0700 2009 5111937 61047 jwg 2 5113019 Never saw a choice either, but suddenly all buttermilk is labeled lite or low fat (I forget which). My scones come out fine anyway. It would make sense if all buttermilk is low fat but suddenly they decided to make a big deal about it. Sun Oct 18 17:00:10 -0700 2009 5112940 11097 coll 3 5113099 I've never seen anything but low fat buttermilk. Sun Oct 18 17:49:23 -0700 2009 5113019 11778 irishnyc 1 5112987 You can also make your own buttermilk substitute that can be used to bake: add one tablespoon white vinegar or lemon juice to one cup of milk. Wait five minutes. The milk will form "curds" and you will have your substitute. (I find this helpful as the stores typically only sell a big carton of buttermilk but the recipe usually only needs a small amount.) Sun Oct 18 16:41:04 -0700 2009 5111937 276107 hungrykids 2 5113042 that sounds like a gtreat idea THANKS Sun Oct 18 17:13:56 -0700 2009 5112987 11065 scunge 1 5113083 Good explanation here and following: http://chowhound.chow.com/topics/533392#3821712 of why all buttermilk we see in the stores is called lite, lo-fat, whatever. Because by definition there is no such thing as full fat buttermilk. The same stuff didn't used to be called "lite," but now they've discovered a new way to market it. Sun Oct 18 17:39:20 -0700 2009 5111937 11407 JoanN 2 5113139 While the traditional buttermilk (made from leftovers from making butter) is (by definition) lowfat, I don't see why modern cultured buttermilk couldn't be made from whole milk. But it would be cheaper for the dairies to use low-fat milk if the customers are happy with the product. Sun Oct 18 18:08:53 -0700 2009 5113083 12139 paulj 3 5114055 It could be, but it would be oxymoronic by definition. Since buttermilk was traditionally what was left after the fat was separated out into the butter, as you say buttermilk, at least traditional buttermilk, was low in fat. Since it is made today via culturing milk, in theory, you could do it with whole milk, but then you'd have something very different...conceptually, it would be like "non-fat oil". Mon Oct 19 07:55:45 -0700 2009 5113139 116345 ChefBoyAreMe 1 5114592 There IS a difference and both regular and low fat are (or should be) available. Whole Foods is the only place I've found both offered recently. And check the packaging carefully. The low fat on the packaging is not in very large print! It's an ugly product but it make a delicious cake! And fried chicken And salad dressing... Mon Oct 19 10:58:16 -0700 2009 5111937 119112 caitlinhc