How To Make Buttermilk

:: Buttermilk can also refer to a fermented dairy product produced from
  cow's milk.The process to make TRADITIONAL HEALTHY buttermilk: 
1. Turned the milk into curd
2. After that churned the curd to produce buttermilk.
 It is slightly sour in taste. It color ranges from white to pale yellow.  Buttermilk is
 lower in fat and high in potassium, vitamin B12, calcium, and riboflavin as well as 
 a good source of phosphorus. It can last up to 2 week ::



Other Buttermilk Varieties:

Liquid Buttermilk 
:: There are two types of commercial buttermilk, cultured and acidified. Cultured
  buttermilk is made by using a lactose-producing bacterial strain that thickens the
  milk while the acidified version is made by adding tartaric or citric acid to milk.
  The acid thicken the milk and produces a sour flavor ::

Buttermilk Powder 
:: The buttermilk is first pasteurized, then concentrated with an evaporator and
  finally dried (spray or roller dried) to produce buttermilk powder. Buttermilk
  powder is low in fat and provides an excellent source of protein. It is also a source
  of calcium, phosphorous, riboflavin and vitamin B12 ::



Tips For Storing or Using Left Over Buttermilk
Refrigerate - Buttermilk stores for weeks after the expiration date and works 
very well for recipes that call for buttermilk.

Freezing - Place buttermilk in 1/2 to 1 cup freezer containers. Thaw in the refrigerator. The thawed milk is appropriate for cooking but probably not for drinking.