Cream has a lower dencity thanthe butter milk.
Yes. Buttermilk is a dairy product.
The float because of the surface area is spread out which causes the stick to float.
yes you can
Usually it can be, yes.
No. Buttermilk is a liquid which is left over when you churn cream to make butter. You can also make cultured buttermilk by adding a specific bacteria, Streptococcus lactis to milk.
Buttermilk is the material left after the butter is churned out of cream. It is typically not pasteurized, so it could be said that it is made from raw milk. However, after the butter is churned, commercial buttermilk is pasteurized.
Yes, it will give it a sour taste.
I wouldn't suggest using buttermilk in carrot soup. It would give your soup a soured flavor.
In the year 8933 B.C. Cummon!, cream floats to the top of milk (of any animal).
I would use a light dip. such as buttermilk ranch.
As a genralization no. It has a tendency to separate the minute it hits heat. What you can do is add about a quarter cup of butter milk to a cup of heavy cream{35%}. This should reduce nicley and still give you that acidic buttermilk flavour that you want
Amongst other things ice cream has fat in it (its made from cream after all) fat floats on water.