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Just to confirm what Joe said with some sources, the Estonian Dairy Association confirms that Estonian buttermilk or pett is a fermented product. That is, one takes milk and adds a culture of lactic acid bacteria (similar to how yogurt is made, though typically buttermilk is fermented with slightly different bacteria at lower temperatures, resulting in a ...


It sounds like what you're getting is "cultured buttermilk", which as you noted, is not the leftover liquid from having made butter, but is basically runny yogurt. I'm not familiar with Irish buttermilk, but it sounds like it's the older sense of the term "buttermilk". (ie, the milk leftover from making butter)

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