Fake vs Real Buttermilk
Has anyone else discovered the difference between "real" and "fake" buttermilk?
I first thought it was a matter of full-fat versus low-fat buttermilk, because the low-fat kind had locust bean gum and carrageenan.
But upon inspecting the label on Kroger whole-milk buttermilk, I discovered that it had modified corn starch, tapioca starch, locust bean gum, and carrageenan just like the low-fat kind.
No wonder my buttermilk pancakes and biscuits were sticky and gooey, even with the whole-milk variety.
Looks like I'll have to get the expensive organic kind, or search for real buttermilk at some other store.
Has anyone else had this experience, or might I be doing something else wrong?