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Can only find lowfat buttermilk?

Do they not make full fat buttermilk anymore? All I can find in Genuardi's and Acme is reduced fat buttermilk. Does anyone know if another grocery carries it?

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  1. Maybe Whole Foods? These would both only carry cultured buttermilk though. If you want the real deal you might have to go somewhere like Hendrick's Farm and Dairy in Telford.

    1. Merrymead Dairy makes good whole milk buttermilk. Weavers Way Co-op carries it.

      1. They definitely sell it at Trader Joe's and Whole Foods.

        1. Whole Foods does have it, so does the Fair Food Farmstand at the Reading Terminal Market. Both are cultured whole milk, not actual buttermilk.

          3 Replies
          1. re: Buckethead

            That's interesting. What's the difference between cultured whole milk and real buttermilk?

            1. re: Den

              I found this very interesting article from the University of Cincinnati about making cultured buttermilk yourself.

              I think I'll try it!


              1. re: Carole

                Thanks, Carole. That is a great website for all questions dairy. Fantastic find!

            2. Anyone know where to get actual buttermilk, without driving out to the country? I don't believe I've ever had it.

              1 Reply
              1. re: Buckethead

                I think that Lancaster Dairy Market at the Reading Terminal might carry it (sometimes?).

                Real (not cultured) buttermilk has a completely different texture. Thinner. My mom and I used to drink it by the gallon when I was a youngster.

              2. I was just at the Ardmore Trader Joe's and they said they only ever carry the reduced fat version. They didn't know about the other stores, though.

                That's the buttermilk I usually buy and I like its flavor. I keeps absolutely forever it seems!

                1 Reply
                1. re: Carole

                  That's true! No matter how long it sits in the back of my fridge, the buttermilk is always in good shape when I finally get an urge to make biscuits.

                  I should stock my secret underground bomb shelter with buttermilk. I'll weather the nuclear winter with great pancakes.

                2. Isn't "real" buttermilk lo-fat, since it consists of the residue liquid left over from making butter(hence the term butter milk)? Isn't full fat "buttermilk" just regular milk to which someone has added bacteria or a souring agent to start the fermentation process?

                  2 Replies
                  1. re: danbee1

                    That's true, but the second product you describe already has a name, it's 'cultured' buttermilk. And it's available in full fat and low fat (probably non-fat too, though I've never seen it) versions.

                    1. re: danbee1

                      Yes, you're right. "Real" buttermilk is naturally low-fat (due to the process you described). All full-fat buttermilk is "cultured".

                      Just wondering .... I wonder if the full-fat buttermilk was popular in the early days of culturing buttermilk. Low-fat and skim milk weren't very popular 20-30+ years ago. Most people drank regular milk so that's what they used to make the "cultured" buttermilk. Now, however, that's all changed and now regular milk tends to be the odd man out. As far as baking goes, I haven't noticed any difference using the low-fat vs. full-fat "cultured" buttermilk. I have noticed a difference when using "real" buttermilk. It only seems to work best in my very oldest recipes (like from my Mom ages ago). It's so much runnier - the ending texture is very different.

                    2. Speaking of baking, has anyone used the powdered buttermilk that comes in a can?  Seems like the can in our fridge has been there since I was a boy (maybe a little less) and my wife the baker swears by it. 

                      1 Reply
                      1. re: danbee1

                        Yes, it's really good to have on hand! (I sure wouldn't make a glass of milk out of it to drink, though!)

                      2. I just saw it at the Fresh Grocer in Drexel Hill- in a glass bottle.

                        1. I recently contacted a local dairy distributor to find this answer. My mother has a cookie recipe that requires buttermilk, and the low fat buttermilk does not allow the cookies to rise properly. The dairy (Anderson-Ericson) gave me the following response:

                          "As people changed their preferences in milk drinking, buttermilk was changed to a lower butterfat. You could compensate for this change by adding a small amount of AE Heavy Cream to your recipe. If you added 3 oz of AE Heavy Whipping Cream to 32 oz of AE Buttermilk the end product would be slightly more butterfat than whole milk. That would be an appropriate change to the recipe to accommodate the change in butterfat."

                          I hope this helps you. Its nice to know there are others out there who have experienced the same problem we have. Have a Great Day, and Merry Christmas.

                          1. From what I understand, buttermilk was originally low-fat; it was made from the liquid leftover from churning butter, so the idea was to get all of the fat out (for butter), leaving only a tiny bit of butter left (yellow flecks, and not intentionally) which left in just a tiny bit of fat. So although buttermilk is no longer made the traditional way (except Kate's brand), it is made low-fat intentionally to be most similar to traditional buttermilk which was naturally low-fat. Hope that helps :)