AStore bought buttermilk is lumpy. I can't speak for homemade as I've never made it.
Our buttermilk isn't lumpy, unless it is old. Otherwise, it is just thick. Anderson Erickson brand.
Liz
AI've never had lumpy buttermilk unless I forgot about it in the back of the fridge for many, many moons.
If you're talking about making a substitute for buttermilk by souring milk with acid or lemon juice, then that will get lumpy. The acid curdles the milk, and it will get more curdled the longer it sits. Just whisk it up a bit before adding to the recipe.
AThat's strange because every time I've bought it fresh it's always been thick with some lumps.
I have some lowfat stuff right now that is thick with a little bit of lumps.
I have bought full-fat before that is very thick and lumpy and still had a lot of butter bits in it. Marburger's, I think is the brand here.
AI'd never had my homemade buttermilk, (the genuine thing left over from making my own butter), get lumpy. Actually homemade is quite thin.. Commercial, cultured, buttermilk is naturally thick and frequently bits of butter are added to it for appearance's sake. When it gets lumpy, I just pinch the top of the carton tightly and shake vigorously. I also do the same if it has separated. It will be just fine.
AIt doesn't become actual buttermilk, but the acid of either vinegar or lemon juice causes it to curdle and, for all intents and purposes in can be used interchangeably for buttermilk with no apparent difference in your recipe. As for being lumpy, don't let it cause you any worry. Sometimes it is and some times it isn't. My homemade, left from churning is characteristically thin. If you find it lumpy, simple shake it vigorously and it should smooth out.
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