Buttermilk

Half and half is used in scone recipes to give a lightness of crumb and additional richness, both which are induced by the high fat levels in half-and-half (since it's half milk, half double cream).

Milk (particularly whole milk) would be a better replacement for half and half in a scone recipe than buttermilk. Buttermilk is very much like plain yogurt; when it's used in recipes which do not require a slight acidity, the resulting baked good will have a peculiar taste. (It's great in recipes which use bicarbonate of soda as the only raising agent, as buttermilk reacts to neutralise it and give extra lift. But this is not the leavening process used in scones).

Half and half (being half milk, half double cream) does not have anywhere near the same acidity as plain yogurt or buttermilk, making whole milk a better option (correct taste and higher fat content than buttermilk, making it more "similar" to half and half).

Never. Boiling anything like cardboard or plastic lets out precancerous chemicals.

mix buttermilk and milk and u let it sit for a hour

Buttermilk is often used as a marinade or as a tenderizing agent for chicken. Personally, I like to fry chicken using buttermilk instead of egg. I love the taste, its much crunchier, I find it so superior to an egg batter in every way.

You have removed the butter from the buttermilk. So you have very good quality of proteins to consume. The bad effects of butter are not there in buttermilk. It also gives taste to your food.

you can, but the resulting muffin will not have as fluffy nor as moist a texture... the buttermilk's acidity is higher than that of regular milk, too, so the flavor will be a little different.

so all in all, major differences after baking would be first and foremost texture, and second, flavor.

Acidic

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In my opinion,yes,it's made out of sour milk and tastes like sour cream!

Yes, you can use buttermilk in seafood chowder to add a tangy flavor and creamy texture. However, it's best to add it towards the end of cooking to prevent curdling. Keep in mind that buttermilk may alter the traditional taste, so consider balancing it with other flavors in the chowder.

It depends very much on the recipe in which the substitution is made. Buttermilk has a different acidity than whole milk, as well as less fat. Additional baking soda will need to be added and perhaps a bit of oil or butter, if buttermilk is substituted for whole milk.

No, your cake will have a strange texture. You can substitute mayo or apple sauce for oil though. You could even use butter, but I am guessing you are trying to get a low fat recipe?

raNCH

You need to weigh the buttermilk bar. Donuts average about 130 to 150 calories per ounce. Buttermilk bars are likely near the 150/ounce end due to the buttermilk and larger surface area for soaking up the frying oil. So a typical bar that weighs 6 oz. is about 900 calories, but oh so worth it!