Interesting post. I only use "buttermilk" in my baked goods since I was 8 years old. I prefer buttermilk instead of regular milk. My cakes are ALWAYS MOIST, and RICH in flavor. It is a perfect pair with lemon, almond, and vanilla flavorings. I don't have to use as much flavorings to give my cakes it's unique taste using buttermilk. This is my number one go to liquids when the recipe calls for "milk" as an ingredient.

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