ButtermilkHey, doesn't anyone out there ever DRINK the stuff? As an unreconstructed southerner, I grew up with buttermilk as my favorite tipple (few people in the south drink so-called sweet milk). Moreover, I still love it, nor, because it is made with a culture and fermented, does it bother my slight lactose intolerance. However, there are many different kinds of buttermilk. Each manufacturer has its own culture, and therefore taste and texture can vary widely. I prefer buttermilk that is quite thick, tart, and somewhat salty, and find this best for baking (and drinking). Avoid buttermilk that has been thickened with carageenan; it tends to break down somewhat during baking. In the long run, you must search and try until you find one that suits you!