I just wanted to comment on the buttermilk. I realize that store bought buttermilk is simply milk that has been cultured, and thus one can get "full-fat" buttermilk. True buttermilk, however, is always going to be lower in fat, as it is what remains after cream has been churned into butter, and therefore the fat is removed. It still is naturally cultured, and thickens. Just thought I'd point that out, in case anyone else churns their own butter!

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