Texas Butter Milk Poll (live, store, gardening)

[KathrynAragon]

That's it, I'm going to make some homemade buttermilk. I already make homemade yogurt and kefir and kefir cheese, so why the heck not!

I like buttermilk in small doses and I LOVE crumpled up cornbread in cold buttermilk. Even better (and even more fattening) if the cornbread is hot water cornbread (fried in thin patties). Now THAT'S some good eating!

My dad adds BLACK EYED PEAS to this mixture, but I can't go that far.

Oh, and I love "sweet milk" too. Just this morning, I had two big frothy cups of Nawlins style cafe latte made with rich, creamy organic "sweet milk." When possible, I buy raw milk, but it's hard to get sometimes. The local supplier runs out the first or second day they get the shipment each week. It is so delicious. I'm thinking that's the best milk to make homemade buttermilk from.

I keep meaning to make butter as well, but I usually end up drinking the raw milk before I can discipline myself enough to actually make some butter from it!

[KathrynAragon]

Originally Posted by car957

I do love a buttermilk pie and I use buttermilk when I make hush puppies, cornbread or biscuits. Otherwise, I stick with 2% fat milk.

OMG I hate to brag but I found (and now make) THE BEST BUTTERMILK PIE RECIPE. It's so easy to make - it's probably the same recipe nearly everyone else uses. It is a family favorite and if I don't bring at least one buttermilk pie for Thanksgiving and Christmas, my name is mud.

Like you, I also use buttermilk in place of "sweet milk" in many recipes and it's delicious.

[Cathy4017]

Originally Posted by lonestar2007

Thanks, Cathy!

Enjoy!

[Cathy4017]

Originally Posted by KathrynAragon

OMG I hate to brag but I found (and now make) THE BEST BUTTERMILK PIE RECIPE. It's so easy to make - it's probably the same recipe nearly everyone else uses. It is a family favorite and if I don't bring at least one buttermilk pie for Thanksgiving and Christmas, my name is mud.

Like you, I also use buttermilk in place of "sweet milk" in many recipes and it's delicious.

I don't remember ever having had buttermilk pie--is it like lemon chess pie?

[Cathy4017]

Originally Posted by KathrynAragon

That's it, I'm going to make some homemade buttermilk. I already make homemade yogurt and kefir and kefir cheese, so why the heck not!

I like buttermilk in small doses and I LOVE crumpled up cornbread in cold buttermilk. Even better (and even more fattening) if the cornbread is hot water cornbread (fried in thin patties). Now THAT'S some good eating!

My dad adds BLACK EYED PEAS to this mixture, but I can't go that far.

Oh, and I love "sweet milk" too. Just this morning, I had two big frothy cups of Nawlins style cafe latte made with rich, creamy organic "sweet milk." When possible, I buy raw milk, but it's hard to get sometimes. The local supplier runs out the first or second day they get the shipment each week. It is so delicious. I'm thinking that's the best milk to make homemade buttermilk from.

I keep meaning to make butter as well, but I usually end up drinking the raw milk before I can discipline myself enough to actually make some butter from it!

Yes. The buttermilk will be better with raw milk--and so would the sour cream, but I can't get either here. I have never been able to find any that's not pasturized or (worse) ultra-pasterized.

If you like sour cream, try that, too--it's better than commercial, and tastes more like creme fraiche or Mexican crema. It's SOOOOO good!

[KathrynAragon]

Originally Posted by Cathy4017

I don't remember ever having had buttermilk pie--is it like lemon chess pie?

Yes, it's very similar to chess pie when it comes to the consistency.

Here's the very simple recipe:
My So-Called (Mommy) Life: Buttermilk Pie




If someone doesn't have any buttermilk on hand, they can add a teaspoon or so of vinegar to the milk and stir - instant mock buttermilk. It works just as well!

[KathrynAragon]

Originally Posted by Cathy4017

Yes. The buttermilk will be better with raw milk--and so would the sour cream, but I can't get either here. I have never been able to find any that's not pasturized or (worse) ultra-pasterized.

If you like sour cream, try that, too--it's better than commercial, and tastes more like creme fraiche or Mexican crema. It's SOOOOO good!

Oh my - I LOVE creme fraiche!

Off topic, but I just ordered some clotted cream from Amazon. I bet I could make that from raw milk as well... Hmmmm....

[Cathy4017]

Originally Posted by KathrynAragon

Yes, it's very similar to chess pie when it comes to the consistency.

Here's the very simple recipe:
My So-Called (Mommy) Life: Buttermilk Pie


If someone doesn't have any buttermilk on hand, they can add a teaspoon or so of vinegar to the milk and stir - instant mock buttermilk. It works just as well!

Hey, thanks! I may twist off and make that sometime.

But baking is a challenge here at higher elevations (cutoff point for most is about 3,000 ft, and I'm way above that). I made some biscuits this morning (supposed to be a Bisquick mix, but I made it from homemade mix). Instructions say 425 for about 8 min.

I had to bake them in cast iron at 450 for 25 min to get them to brown. They were still sort of underdone in the center, so I guess I'll have toasted biscuits for the rest of the week, LOL!

[Cathy4017]

Originally Posted by KathrynAragon

Oh my - I LOVE creme fraiche!

Off topic, but I just ordered some clotted cream from Amazon. I bet I could make that from raw milk as well... Hmmmm....

I've heard of clotted cream, but have never had it.

Yep, you can make that--only problem for me is that it specifically says NOT ultra-pasturized, and that's about all I can get here.

http://www.theculinarylife.com/2011/make-clotted-cream/

There isn't very much that you can't get at Amazon, and with a Prime membership, it's a bargain!

[TexasReb]

Originally Posted by hellpaso View Post

Lol--y'all know of my love for delicious, tangy buttermilk! You can't really get the real stuff anymore, but I do just fine with the 1% cultured--pretty much all that's available. Borden makes a whole milk version, but it's too "much" for me.

Cathy wrote: I know--I really miss the tangy, more acidy buttermilk of my childhood a hundred years ago....

I have often wondered about that too....

Why CAN'T you get the real McCoy (buttermilk as in more than low-fat) today? Is it something akin to why you cannot go to one of the small town private dairy producers and get fresh cow milk?