moo with tang, Cultured or Uncultured.

I have since learned that CULTURED Buttermilk is really just MILK with the same culture used in Sour Cream, Buttermilk and Cultured Butter.  it's just milk left at cow temp, cultured, left out for 24 hours in room temp (slightly warmer), and then refrigerated to slow down the culture.

UN cultured buttermilk is the actual left over milk water product that comes from separating heavy cream into BUTTER and "its milk" - that is not cultured.  (they tried it but it doesnt taste the same, so it's not the same as making pancakes and those things).  I am going to make "regular" buttermilk into a separate product.

https://www.cooksillustrated.com/how_tos/6549-conventional-vs-real-buttermilk