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We were at school together http://wordpressatlanta.com/stmap_64kncqzz.html?droxia.levitra.cephalexin iv atenolol When it comes to cooking with buttermilk, there's lots of mixed advice, due to the many different varieties of buttermilk, and their different purposes. The most intensely-flavoured, but by far the most elusive, variety is traditional, artisan-made buttermilk. Darina Allen, founder of Ballymaloe cooking school, explains how buttermilk used to be made on small, Irish dairy farms which didn't produce enough milk to churn butter on a daily basis. "They'd save up the milk over two or three days until they had enough to churn, so by the time the buttermilk was made, it would immediately have a very ripe flavour," she explains. "It was common back then, but it would be considered an acquired taste now."