Thanks Abigail. I am constantly looking for new ingredients to try out and since I have several recipes that use buttermilk, I was wondering if I was missing something unique. Going to look for the Borden brand and if not I will try one of the combinations you suggested. Again Thanks.

Hi, Bertye! Yes. I use it all the time. I have zero idea how it got the name Bulgarian. But I like full fat buttermilk.Everything comes out better , moister than just adding more fat. If I can get only low fat buttermilk , I Usually mix in a little half and half to make it a little richer. Usually I buy Borden brand country store buttermilk. It says Bulgarian style buttermilk in smaller print on the label. I wouldn’t worry about whether it says Bulgarian or not. It says cultured buttermilk so as a swap out either mix low fat with a little h&h or cream . Or mix enough full fat yogurt thinned with a little milk and a squeeze of lemon juice as a good substitute . Anyway, Borden country store. Or any full fat buttermilk will work. The Bulgarian part on the label I’ve only seen in the last two years. I think it’s just marketing! Happy Baking!