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Buttermilk question
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I live in an european country and sometimes buy buttermilk in my grocery store. But I just saw a video from and american and it looked nothing like the buttermilk I find here.
The buttermilk I can buy isn't thick and slightly yellowish, more like whey. But the american one is thicker ans whiter. Both are acidic. My question is: can I use the buttermilk I find in my stores when I read "buttermilk" in an american recipe, or should I add something esle?
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