Home Forums Hunting & Shooting Food, Cooking, and Game Preparation buttermilk?

Yesterday while shopping I picked up some buttermilk.

Used to drink it as a kid, and hadn't had any in about 50 years so I decided to give it a try.

Pretty darn good! Sure brought back memories! Mom also used it in pancakes.

Anyone else drink it? Virgil B.

Some, but of course the cultured is different from the real thing.

use in cheese making

Soak chicken in it before cooking

For cooking/baking, not for drinking.

Like most kids, I had to try it, and like most kids hated that first sip. I was expecting "buttery" milk. Boy, what a shock!

Today, though, I love the stuff. I don't think I've ever had any but cultured, though. I don't know where or how I'd find the real stuff.

try the Bulgarian cultured, its kind of Jamie lee Curtis

Love it, nothing for me to chug a cold quart.
Garnish it with salt and pepper when drinking it from a glass.
My grandmother was Slovak, buttermilk over mashed potatoes was a favorite meal at her house.

Mine was Czech. I honestly can't remember if she made or used buttermilk, even though they ran Jersey dairy cows. I do remember the fresh whole milk they gave was super creamy.

The Irish pour buttermilk over their oatmeal (steel-cut, of course) and I've tried that to my satisfaction.

My elder daughter gave me a bottle of buttermilk syrup for Christmas. It's nothing like actual buttermilk, unfortunately. It's supposedly for pancakes and such. Not sure if I'll try it again, it was disappointing.

^^^^THIS^^^^

Nope.

Roger loves that schit.

Had another small glass of buttermilk with my Breakfast this AM.

Looks like I'm re-acquiring my taste for this stuff!.

Not sure if I'm drinking cultured? It's made by a local dairy. (Dairy Gold)

Virgil B.

From what I recall, if it's thick, it's cultures skim milk.
Lactic acid if I remember correctly, one of the acids that make corn silage keep.

If it's thinner, it's the real buttermilk.

I like to keep some powder buttermilk on hand.

[img]http://en.wikipedia.org/wiki/Buttermilk[/img]

Pretty much all dairy is pasteurized today. Hence the addition of lactobacillus. The stuff that was there is dead, so they add in new cultures.

I do like it for cooking but instead of buying it will mix sour cream or plain yogurt in regular milk.

Grandpa’s favorite snack was buttermilk and burnt toast. Never developed an affinity for either one.

I’ll drink it if we have it. Don’t often have it though.

To me, it’s very similar to plain yogurt.

We used to go for a ‘ride’ on Sundays. Double scoops of ice cream at the dairy farm store and a gallon glass bottle of buttermilk with flecks of real butter in it.
Kind of tastes like sour cream on mashed potatoes, only better.

When all else failed, I read the label on my buttermilk...(grin!)

It's cultured. Will have to do a search and see if I can find some non-cultured buttermilk locally, to compare the two.

I remember my Mom telling me that buttermilk was good for digestion. Not sure if this is true, or she was just trying to get me to drink it.

Virgil B.

Add me to this column....

Mothers are some of the most unapologetic liars on the planet.

I keep it all the time for cooking. It will keep for months

I like it like my Dad, with a chunk of cornbread crumbled up in it and eat with a spoon. I'll also drink it while cooking breakfast.

I don't recall ever trying to drink it. Often have it in the refrigerator. Mostly for making salad dressing. Equal parts mayo and buttermilk. Add Hidden Valley Ranch seasoning, or blue cheese, or fresh garlic and dill.
On rare occasion have used it in cornbread or coating fried chicken.

My Mother and Dad always hat two kinds in the fridge. Regular buttermilk for cooking and Bulgarian for drinking and pouring over cornbread. Way back my Grandmother used clabbered milk for cooking from our own cows. I used regular milk on cornbread but did drink the Bulgarian at times. miles

I'm here to tell ya' buttermik gravy don't make good gravy.