The "real" buttermilk that is the liquid left over from churning buttermilk does not have the acid culture in it that "cultured" buttermilk has. The acidity in the cultured buttermilk is what works together with the leavening in breads to make it rise well. It is also what causes the chemical reaction with eggs, etc. to thicken fillings. That said, I don't understand how the uncultured liquid that remains after churning butter can work the same way as cultured buttermilk does. If you want to use the liquid left over from churning butter in these recipes I would suggest making cultured buttermilk from it by following the directions Susan posted above - add 1 tablespoon of either vinegar or lemon juice to 1 cup of the liquid and let sit for 5 to 10 minutes. Make sure you use vinegar that has at least a 5% acidity or bottled lemon juice for consistent results.

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