Overdue happy thing

[browngirl]

I totally forgot to post about the buttermilk!

Wolf made butter out of cream (we have a dairy cookbook, and we're all foodies by avocation) and Tigerlily brought me a glass of the resultant buttermilk to consult on why it wasn't acidic. I discussed how it wasn't fermented (it's bacterial fermentation, not butter removal, that makes buttermilk acidic) and tasted it, and it was GOOD. It had the flavor of cream, but was very light, with a body like 2% milk. I drained the glass.

Now I know why people used to drink buttermilk.

Maybe I'll just append today's good thing to this, once I pick it.

Comments

[claudia603.livejournal.com]

WheN I think of buttermilk, I think of buttermilk pancakes, and I would so love some right now, thanks!:)

[browngirl.livejournal.com]

*laugh* I'm sorry for making you hungry.

[marydell.livejournal.com]

I tried drinking buttermilk once and it was GROSS. You should totally have put a TMI cut on this* ;)

When I was a wee thing I also tried eating crisco, because there was a picture of pie on the label. It was also GROSS.

*ETA: possibly I am biased by my massive dairy allergy.

[browngirl.livejournal.com]

Sorry. :) The thing is, there are two things called buttermilk:

1) What's left over after butter is removed from cream. That's what my post is about.
2) Sour cultured milk. That is SO NASTY by itself, I tried drinking it too.

And yeah, the dairy issues likely did not help.