Hi Margaret, if you're thinking of making your own butter, check out this blog post. Note that the liquid shed from this process isn't cultured, so won't substitute well for buttermilk, but you could use it in place of skim milk in baking. As far as using whole milk to make buttermilk (with added lemon juice or vinegar), I don't think the added fat will harm any recipes, although you might notice a light cake was a bit denser (but also richer and more tender). 

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