I think a better analogy would be throwing butter into peanuts trying to make peanut butter. I honestly have no clue what this "peanut butter finger" thing you're talking about is, but it sounds delicious.

#33 maybe it's Like cadburys fingers but with peanut butter

ooopss I meant butter fingers. you know? the candy? eh whatever. it was a total fail.

I got it. It took me a second but i got it.

It's all good 55. Just a little confusing at first.

Neither* You seem to be in the same stupid boat.

...did you really just use a hashtag on FML??

Yes yes I did. I'm clearly a sad little tit.

Umm.... I think you may want to ask for your money back for that cooking class...

21: No...you can add two teaspoons of vinegar or lemon juice because the acid will sour it and you can use it in place of buttermilk, but actual buttermilk is what's left over when they separate the milk.

Nope, 21 is right. You can make buttermilk by adding vinegar or lemon juice to milk. I do it all the time with soy milk to make a dairy-free version of buttermilk.

Who uses a substitute for buttermilk?

Ok let me settle this once and for all. Buttermilk is what is left over after butter is churned. Cultured buttermilk is fermented milk that is made by adding lactose-fermenting bacteria to milk. Adding vinegar to milk will simulate the acidity and tartness of buttermilk, but it is not buttermilk. Are we clear now?

Thanks for the clarity, Doc. I've been away, but having spent some time working in the milk industry, these comments peaked my interest. Vinegar in milk is a good substitute for buttermilk if you're baking and don't want to buy a whole container for half a cup.

Those of us who avoid dairy, thank you very much.

No it dose, and pink cows give strawberry milk.