This is my favorite buttermilk. I try and buy it when I find it. It does remind me of the buttermilk we used to get years ago.
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For breakfast, my go-to is berries mixed into cottage cheese and a little stevia. I have 50 quarts of strawberries in the freezer to get me through the winter, but any fruit is amazing. Next, I’ll be freeze drying blueberries…no more freezer space! It’s like having cheesecake for breakfast!
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I do berries or fruit from the garden, a little “honey cluster” bulk granola, and either buttermilk or cottage cheese depending what I’ve got on hand. like you say, but it’s a crumble pie for breakfast!
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I just tried my last Drippin’ Honey Asian Pear - cut up with a little heavy whipping cream on it. Fabulous! Not everyone wants all that ‘fat’ . . . but there’s nothin quite like it - to me.
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I’m planning to make some frozen yogurt in the ice cream maker.
I’ll start with 1/2 gallon of lactose free organic whole milk and use Oui vanilla as the culture with some vanilla extract and vanilla sugar… 24 hours in jar in water bath at 115F. Strain in fridge overnight to remove liquid sweeten to taste. Chill to under 35F then run in ice cream maker to desired texture. Mix in plum jam. Transfer to freezer container and freeze overnight.
Hopefully it won’t be rock hard.
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Really brought back some old memories. There was an old couple that lived down the road. I remember their cottage cheese from 50 years ago. Never had anything like it since
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I recently purchased two buttermilk products which were new to me
and this evening we did a taste comparison with my standby favorite (Marburger), which is relatively easily available in this area. I liked the Southern Swiss Dairy (non-homogenized), from Waynesboro, Georgia. It started with a touch of sweetness and followed it up with a mild flavor. My tasting partner thought that the Atlanta Dairies (this one coming out of Slocomb, Alabama) was a little less enjoyable than the other two, calling the flavor cow-like. I placed it at about the same flavor level as the Marburger from Evans City Pennsylvania. I didn’t finish any of the three bottles so I’ll be doing some additional tasting and will report back if I have anything further to offer.
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I have a new challenger to the throne of superiority against my standing favorite buttermilk of Marburger:
I tried this Sealtest whole milk buttermilk for the first time and I was impressed by the flavor. I will need to do a head-to-head in order to determine who wins the Marburger-Sealtest fight, but we have a serious contender.
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I used to use organic whole milk french vanilla yogurt in my cooking, or on a rare occasion sour cream. It’s easy to make homemade buttermilk, although I have never tried to do so myself.
organic whole milk french vanilla yogurt actually makes an awesome banana pudding.
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I’ve used the whey off yogurt to make buttermilk. i add a couple tsp. into 2 qts. of milk. i then throw that in the oven with the light left on for 12hrs or so. voila! you have buttermilk. when my 2 qts. gets low, i top it off with more whole milk and repeat the process, just using the previous batch of buttermilk as the culture. usually about a cup or so left when i top off. when i think of it, i dump some more whey from the yogurt in there to keep the culture strong. it’s been years since i actually bought buttermilk or yogurt.
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What kind of yogurt did you use?
plain whole greek yogurt but ive also used flavored yogurt.
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