Debi - Thanks for the suggestion. I know I posted detailed instructions for someone, either on this forum or elsewhere, so I will look for that and make a new thread for it.
Alex - Buttermilk is what is left over when cream is churned into butter. Butter is the fat, so buttermilk is very low fat, yet nutritious. I have clabbered buttermilk (allowed it to sit long enough to thicken) from my raw milk/cream, and it seems to thicken much more quickly than skimmed milk does. I generally only clabber skim milk, as I like to use the cream for butter and ice cream making.