-=> Ben Collver wrote to Dave Drum <=-

 DD> Are you referring to the "Buttergate" scandal that emerged in Canada in
 DD> early 2021? My search engine did not find anything about US Dairy stuff.

 BC> My bad, i got that story mixed up.

 DD> When I wore a younger man's clothes one of my chores was to crank the
 DD> cream separator and churn the butter. We also got real buttermilk from
 DD> the process.

 BC> What is the difference between homemade buttermilk and whey?

 BC> How did you typically use the homemade buttermilk?

Buttermilk is a tangy, acidic dairy product that is traditionally made 
from the liquid that remains after churning butter from cream. It is a 
thin, pourable liquid that has a slightly thickened consistency, similar 
to that of heavy cream.

Whey is a byproduct of cheese-making that is separated from the curd 
during the production process. It is a thin, watery liquid that is high 
in protein and low in fat.

As in "Little Mis Muffet sat on a tuffet eating her curds and whey"
Whatever a tuffet is.  Bv)=

My father and grandmother typically used the "real" buttermilk in making
biscuits or bread. It really used to tick my mother off because my Dad
made light, fluffy biscuits and hers were more like hockey pucks.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mr. Breakfast's Biscuits
 Categories: Five, Breads, Dairy
      Yield: 10 Servings
 
      8 tb Unsalted butter; cold
      2 tb Shortening; cold *
      3 c  Unbleached self-rising flour
  1 1/2 c  Buttermilk; cold
           Extra slivers of butter or
           - cream for moistening and
           - brushing
 
  * Lard works, too. - UDD
  
  Adjust oven rack to middle position and set oven @
  450-|F/230-|C.
  
  Cut shortening and butter into dry ingredients with a
  pastry cutter, or two forks, until it looks like coarse
  meal. Return bowl to the freezer or refrigerator if butter
  becomes warm.
  
  Stir in milk with a large fork or rubber spatula. Once
  dough starts to clump, bring it into a ball with your
  hands, pressing it into bottom of bowl to pick up scraps.
  If dough doesn't come together, sprinkle in a little more
  milk, and continue pressing on scraps until they
  incorporate.
  
  On a lightly floured surface, press dough into a rough
  square, then roll out into a about 3/4 in thick. Try to
  handle as little as possible and mix just enough to bring
  the dough together.
  
  Roll dough out.
  
  Use a 2" biscuit cutter to cut dough into rounds and place
  about a 1/2" together in a cake pan or 1" apart on baking
  sheet. How far apart you bake them gives you a different
  kind of edge, so experiment. I like my edges soft so I put
  them pretty close together and they end up touching each
  other when finished baking.
  
  Place a small sliver of butter on the top of each biscuit
  or brush the tops with melted butter or cream.
  
  Bake until golden brown 12-15 minutes.
  
  NOTE: If you can't get self-rising flour, use 4 teaspoons
  baking powder and 1 and 1/2 teaspoons salt. You can also
  use regular milk, if necessary, but add it slowly because
  the amount may be less. These go really well with sausage
  or tomato gravy.
  
  From: http://www.mrbreakfast.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Even without beer goggles poutine is tough to turn away.
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