Authentic Full Fat Buttermilk?
I am on a quest to find real, authentic full fat buttermilk like the buttermilk I had as a kid. The cultured lowfat buttermilk available in stores here in Southern California (Orange County) is a barely passable substitute but is no where near as good as the real thing that comes from the butter churning process. Can anyone guide me to someone who produces real, full fat buttermilk? In the alternative is there a cultured full fat (whole milk) buttermilk available that you're aware of?
Thank you very much for your help.
sorry this isn't a reply that will help, but i HAD to reply and say i know exactly what you're talking about! i've been searching for a FULL fat buttermilk for about 5 years now. it all started when this recipe called for regular buttermilk (specifically not non/low-fat) and i could NOT find it... every market i've visited since then (from ralphs to whole foods to gelsons) only carries the low/non-fat option. it drove me crazy! i'm looking forward to a response to this post...
I too have been looking for real churned buttermilk without much success. I think Organic Pastures used to make raw(unpasturized) real buttermilk but I dont see it on their website anymore. They were not able to put it in markets in LA for some reason. They usually are at the Santa Monica farmers market on Wed. here is their website.
http://www.organicpastures.com/ they have a contact form on their website, if you find out please post it here. The last time I remember real buttermilk was about 1960 it was Arden and it was in a churn shaped wax coated paper container. I understand some of the Quakers back east still make it. Even though it is cultured I find Alta Dena buttermilk to have a nice tang to it. You can find it in the half gallon size at Fart and Sminal, sorry, Smart and Final. I will keep watching this post and wishing up both luck.
I'm not sure which of the two kinds of buttermilk you are looking for, but either could easily be made by yourself. One kind of buttermilk is cultured buttermilk which when made from full fat milk is thick and will coat the side of a glass. The other kind is the buttermilk that is leftover from making butter and is thin. To make the first kind of buttermilk just mix 1 cup of cultured lowfat buttermilk with 3 cups of high quality full fat milk in a clean jar, stir, seal and leave in warm place for 24 hours at which point it should have thickened and turned into cultured buttermilk. To make the second kind of buttermilk, take some cream (4 cups again if you'd like), add a few tablespoons of low fat cultured buttermilk to it and store it all in a clean jar. Keep the jar at room temperature for 12-24 hours until the cream has rippened (don't let it sit too long or it will turn into sour cream). Then pour the cream into a jar so that it only fills 1/3 of the jar. Close the jar and shake it until you see butter separate from the milk (15 to 30 minutes). Once it separates you can strain out the butter and you are left with buttermilk. To finish the butter, rince it in very cold water or ice water and then work it with your hands (make sure they are clean) to remove the excess liquid and then add a little bit of salt and you'll have some great butter.