Traditional Raw Buttermilk Versus Raw Milk

[nobody]

Can anyone refer me to Ray's email? I would like to ask his opinion regarding drinking raw buttermilk (the remaining liquid after churning raw cream into butter) as a replacement for regular raw milk. There doesn't appear to be much easily accessible knowledge online about its macronutrient and micronutrient composition.

 

[GTW]

"Traditional" raw buttermilk would be from cream or milk sitting for a day or more at room temp, fermenting to enhance separation and churning.