There are two ways of getting this delicious and slightly creamy beverage for consumption. You can either pick it up already made at your local grocer (which will be cultured), or you can venture off like a pioneer and make it for yourself at home. The buttermilk you make at home will differ from its store-bought brethren as it is said to be much sweeter due to the churning process, per The Spruce Eats.
According to Slate, to make it at home all you would need is a carton of heavy whipping cream and a stand mixer. After the heavy cream has been briskly and intensely whisked for about 20 minutes, the end result will be a combination of both butter and buttermilk. So, how can you distinguish the two?
Slate cites that you will have some yellow and lumpy goodness in the form of butter at the bottom, while the buttermilk liquid (which is a non-fat liquid, per Southern Living) will be hovering right at the top. But don’t be surprised if you find some few straggler fat bubbles in the liquid, those are just small spots that didn’t make it into the butter, according to The Spruce Eats.