During the past hour or so I drank an entire half-gallon of buttermilk and I liked it; if i had another half-gallon on hand I’d go to work on that one too.
Can one have too much of a good thing?
When that thing is buttermilk, I say no, no indeed!
I’m right there with you, Louis.
I honestly have a hard time stopping at just one (or even two) glasses. I have to restrain myself from polishing off a half gallon.
mmm
Isn’t buttermilk just milk with a dash of vinegar? Must admit it doesn’t sound all that appealing…
I like leftover cornbread crumbled into mine, but yeah, pass that buttermilk over here.
No… where’d you get that idea? Buttermilk is fermented milk, akin in many ways to sour cream, yogurt, and cheese.
Moooo-ving thread to Cafe Society, from MPSIMS.
Probably cookbooks, which tell you if you don’t have any buttermilk, you can substitute milk + vinegar in recipes.
That is a substitution for baking but not what buttermilk is. The vinegar may be added for acidity.
Thank you dairy much.
mmm
I should really try buttermilk again sometime. I tried it once when I was about 10 years old, and it was horrid! I was led to believe it was going to be buttery, and creamy, and delicious. It tasted like sour milk!
Or, maybe what I tasted was sour?
Yes, it was probably sour. Buttermilk is supposed to be sour.
It is creamy, but it’s also very sour. Buttermilk is cultured milk, like thin yogurt.
Or, if it’s “traditional” buttermilk, that’s the liquid left over after you churn the butter out of cream. That’s a lot thinner, but would also be sour because it’s easier to churn cultured cream than fresh cream. People used to use it in baking because it added a bit more flavor and nutrition than using water. Waste not, want not.
Best thing to do, go to an indian grocery store and get cans of mango pulp. Mix a can with a quart of buttermilk. There you go, mango lassi like you get in Indian Restaurants. No idea if anyone in India drinks anything like that, but it’s super delicious.
I think it’s vile straight, but mixed half and half with plain milk it’s okay.
Cultured buttermilk has almost no butter in it, a little is added for effect, but real buttermilk is nonfat, as it is the milk leftover after butter is made,
I love buttermilk, I can easily drink a quart in one sitting. Some brands are better than others, though.
I love good buttermilk, but find there is a lot of variation in brands. Even within brands. Sometimes it absolutely wonderful and others, it’s chalky, too thick and smooth, or the flavor is just plain wrong. IME, the good stuff is increasingly hard to find.
I hated buttermilk as a kid, but love it as an adult. Is buttermilk mostly an American thing, like peanut butter? I’ve known Europeans who had never heard of it . . . or they just assumed it was milk with butter in it.
Care to give a shout-out? I think I’ve only ever seen Borden and whatever is the generic for whatever grocery store I happen to be standing in … Do you go to specialty shop?
I like buttermilk - can’t stand to drink regular milk, buttermilk is yummy though.
Lassi (Indian) and a similar middle eastern drink (called ayran in Turkey) are much better than the grocery store buttermilks here in the US. Similar, but thinner, a little salty, very refreshing.
I think perhaps it’s more popular in warmer climates, since fermented milk keeps longer without going bad?
That’s what my parents (southerners) told me. I don’t like the stuff, but I don’t like regular milk that much either. I don’t know what they did to it, but whole milk was a lot better when I was a lad.
Buttermilk is called clabber in the southern US (or at least it used to be; perhaps that’s an antiquated term now) and I think it gained popularity in the rest of the country as southerners moved north and west.
I had a similar experience. I tried it once when I was a kid and it was so awful I spit it out on the floor. I’ve never had it since and I don’t intend to again.