Can't find buttermilk at the grocery store that your Thanksgiving recipe demands? Not a problem, because we have a buttermilk recipe for you. Homemade is always more fun, plus you can brag to your friends.

Back in the day, however, buttermilk was a different beast. Based on my reading, it seems the story is this: Raw milk was not churned right away since a certain volume of cream would need to be collected and the milk and cream needed time to sit and separate. Bacteria naturally found in the milk would multiply, the milk would sour, and the "buttermilk" that was left behind after churning was, as a result, not the same as what is left after DIY-ing your own butter from pasteurized and homogenized milk. And neither of these versions is the same as the cultured buttermilk sold commercially at your local grocery today.

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Photo by Molly Sheridan