Hi All,

Previously, I have been using "cultured" buttermilk by
the quart. Thinking powdered "not" cultured butter milk
would last longer and taste better, I bought a bag of
sweet cream butter milk powder. The usage was for ranch
dressing and coconut pancakes:

https://www.swansonvitamins.com/bobs...wder-24-oz-pkg

Problem: this stuff tasted like very high quality regular milk.
Very nice tasting actually. But it doesn't taste like buttermilk.
Is this because I have never tasted real butter milk before this?
What is going on?

Many thanks,
-T