Is it normal for raw buttermilk to separate? This does not happen to me all the time but occasionally after I make cultured butter and buttermilk the buttermilk will separate. By this I mean that there will be a clear liquid on the bottom and then a thicker opaque liquid on top. This does not happen all the time that is why I’m wondering if it is safe to use. The last time it happened I didn’t want to risk using it. But as it has happened again I thought I would ask. The cream that I used was really thick (sour cream) not sure if this would make a difference not. The cream did not taste bad nor smell bad either.

Thanks for your help.