Thank you, Becky, for asking that question. I was wondering if I made my own butter could I use the liquid in place of cultured buttermilk. I have use the lemon juice or vinegar with milk substitute for years. Although now empty nesters, my husband only drinks whole milk. It has really affected the recipes I have been using (mostly chocolate and coffee cakes), but will it affect other recipes since it is not low fat or skim?

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