This is just a guess but since the "buttermilk" that we buy in the grocery store isn't the same as the "buttermilk" that is left over after making butter that it might, just might make a difference in a recipe. But maybe not. One is just thicker than the other so if you substitute the homemade one you might want to use less. This is what I would do. I'm sure that there are webpages out there that talk about this. Maybe, if I have time I will search that out.
Happy times in the kitchen,
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul
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