Buttermilk is weird. It does amazing things to baked goods but I can’t stand the smell or the taste of it by itself. Most of the time I substitute soured milk (1 Tbsp vinegar and 1 cup milk) because I can make what I need (even if it looks a bit chunky when it’s poured).
TLDR: I baked cake. I wrote poem.
Full of lumps
Pleasurable when baked
Such a mystery