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Buttermilk is what is left over, when you've churned butter. Usually has little globules of butter floating in it. Ice cold, it is real good. There is a difference between "sweet" and "sour" butter milk, though. In some countries, like here, you let the cream go a little sour before churning...

Curdled milk is a delicacy. Had some for breakfast in the Czech republic, with local honey, last weekend. T'was excellent:)

Sounds like a large polytunnel will be just the thing for you, Jim. I'll post a bunch of pictures when I get my new one, maybe turn you on to trying one out.

Plenty og Giant Hogsweed here. Was introduced more or less by accident 'bout 150 years ago, now we'll never be rid of it. Nasty stuff.