Buttermilk Cream.
This product also was devised by the Wisconsin Experiment Station.[17] By controlling the temperature in heating the buttermilk and not allowing it to go above 100° F., a compound is made which after draining has the consistency of a very thick cream. It is claimed by the station investigators that this “cream” is suitable for eating on bread in place of butter.
The recipes on pages [34] and [35] suggest ways of making a salad dressing out of buttermilk cream.