[Sca-cooks] Buttermilk

[Pat]

I grew up drinking the buttermilk left over after my Big Mama made butter.  She would allow the whole, raw milk to sit at room temperature overnight (two nights in winter), then skim off the cream for making a tart, delicious butter, nothing like the insipid product made from "sweet" cream.  The buttermilk was very tart, thicker than whole milk, but not as dense as the cream.  The buttermilk was refrigerated as soon as it was skimmed.  Sometimes, if she let it sit longer than usual, it would have a slight fizz.  Never hurt it a bit. 

 


Pat Griffin
Lady Anne du Bosc
known as Mordonna the Cook
www.mordonnasplace.com