It Still Doesn’t Taste Like It Sounds

The New York Times can’t tell if buttermilk is disgusting or not:

In the process, the fat globules are cracked open to release yellow butterfat, which clumps together into butter. The liquid that remains is buttermilk: naturally defatted milk, with microscopic traces of butter that leave a haunting, rich flavor and a creamy mouth feel. Real buttermilk contains natural diacetyl, the same compound that makes melted butter so aromatic and infuses some Chardonnays with buttery flavors.

It’s not disgusting, really, but since the commercial stuff is apparently made from “low-grade rejects from cheese and butter companies” and you only want a quarter cup anyway, just add lemon juice or vinegar to milk, like a (science) boss.

Maybe that’s something everyone already knows, but I kept buying pencil skirts four sizes too big for half a decade because I didn’t know you were supposed to wear them at your natural waist. True story.