Is this like yogurt with the Bacteria ??? I know I read here a while back that yogurt actually has less carbs than listed because the Bacteria (See Cultured) eats most of the sugar. Is this the case with Cultured Whole Buttermilk also ??? If so, what is the true carb count ??? I was thinking of using it [along with Heavy Cream, Pure Vanilla Extract, and Stevia Extract Powder] to make Ice Cream.