Better Get Some Buttermilk

Buttermilk has always been a staple, in addition to butter, sugar, flour (now gluten-free ones as well) and eggs. Our house rarely lacks buttermilk. When I lived on a farm with dairy cows and homemade butter, buttermilk was the real thing: the naturally low-fat, rather thin, acid-y liquid left behind after the butterfat molecules gathered themselves into the glory of the kitchen.

Old folks broke up cornbread into glasses of cold buttermilk for Sunday night supper, or drank a glass of buttermilk to soothe a touchy stomach. I never liked buttermilk straight up, but never could do without it in the kitchen.

The homegrown era ended before I reached middle school. I recapitulated that happiness for a few years recently, when friends in the country milked Jersey cows and we made our own butter, yogurt, cottage/feta/mozzarella cheeses.  

Mostly, though, we rely on the bought buttermilk that is a cultured version of whole milk. It's thicker and richer than the real thing. It's one of the many ways we humans benefit when cows turn grass into food. Kentucky grass, specifically, in the case of JD Country Milk, from Logan County pastures.

Here's my recent buttermilk modification of the classic, excellent Cuisinart Simple Vanilla Ice Cream recipe

4 ounces whole fat cream cheese, softened

1 1/2 cups whole fat buttermilk

3/4 cup organic sugar

3 cups heavy cream

3/4 teaspoon salt

1 Tablespoon vanilla

3 ounces Kentucky maple syrup

Mix together thoroughly, and process in your ice cream freezer. Lovely by itself, or with blackberry or black raspberry topping. 

The Wall Street Journal recently published several intriguing buttermilk recipes. I hope that link works for you! The New York Times also focused on buttermilk production not terribly long ago. 

Good Foods Market carries JD Country Milk buttermilk in Lexington. I buy four quarts at a time, because the green topped bottles are so popular the shelf can empty between deliveries. I need more friends with cows! 


Good Foods Market sponsors Savoring Kentucky. 


Rona RobertsComment