If a recipe calls for buttermilk don’t buy it, buy heavy cream for about the same price and mix/shake it, you get about 1 cup of buttermilk and about a stick of butter, both fresh and delicious.

Says what it does.

If you have a stand mixer or a mason jar you can make delicious butter and fresh buttermilk. Tastes way better than store bought, though I’m not sure if it’s considered cultured without fermenting? Someone might jump in there.