yes what jedi k said -- also 'cultured buttermilk' is not it either real buttermilk is a whole different ingredient and it's wonderful in cakes making beautiful emulsions --

real buttermilk is a by product of separating the cream from the milk -- whereas anything you have to add a culture to or vinegar or lemon to is a cultured milk not a real buttermilk -- 

when i was a kid buttermilk was very thick and actually had yellow butter flakes in it -- 

Hi Jedi K, thanks for that info, its good to know. In my part of the world (Zimbabwe)  buttermilk is unavailable and we just have to make do with the unreal stuff which fortunately works okay, but I hope that one day I will get to taste the real thing. We do get something known as lacto but its milk gone very sour which some bakers like to use but I find it leaves a very unlikeable after taste. The home made quick version is more to the liking. Once again, thank you, I am pleased with what I am learning here.