Posted 10 September 2003 - 12:40 PM
Posted 11 September 2003 - 04:57 AM
I grew up on the type of buttermilk you are talking about. I have vivid memories of my mother sitting and churning milk; sweet butter and delicious, tangy, watery buttermilk as the reward.
Today when I want to make cornbread and there is no buttermilk in the fridge, in a pinch I will add a little vinegar to whole milk, set the bowl in a warm place, and let it clabber. That's about as far as I go.
But I am lucky enough to live close to a health food supermarket that sells a good quality cultured buttermilk. However, I yearn for yesteryear's flavor. I envision a new project in the making here.
Posted 11 September 2003 - 01:17 PM
Buttermilk made the old-fashioned way would actually be pretty low fat (the fat having been removed as butter).