[Cheese] Buttermilk

[Corina]

Hi everyone,

I have noticed that when I make buttermilk it gets really thick 
initially, but then after a few days it gets a lot more liquid and 
eventually separates. When I buy buttermilk at the store it seems to 
get thicker the longer I keep it (sometimes 10-14 days). I use the 
store buttermilk to culture the home made stuff. Does anyone know why 
mine gets watery or what to do about it?

Thanks,
Corina