HOME > Chowhound > Greater Boston Area >
What's your latest food quest? Share your adventure
TELL US

Whole-fat buttermilk?

s
sallyt Apr 23, 2013 01:43 PM

Anyone know where I can find it? Metrowest preferred (Needham, Wellesley, Newton, etc.).

Thanks!

  1. w
    wonderwoman Apr 23, 2013 02:01 PM

    look for kate's in a yellow jug. it's the real thing, which is to say, the by-product of butter making.

    here in somerville, i find it at market basket. here's a link to their mass locations:

    http://www.mydemoulas.net/locations/m...

    2 Replies
    1. re: wonderwoman
      s
      Splendid Spatula Apr 24, 2013 09:17 AM

      You can also find Kate's at Shaw's and the Dark Star on Beacon in Somerville

      1. re: wonderwoman
        s
        sallyt Apr 29, 2013 05:55 PM

        thanks everyone - I got it at Star Market in Dedham.

      2. n
        naughtywaitress Apr 23, 2013 03:44 PM

        Correct me if I am wrong, but my understanding is that buttermilk, by definition, is non-fat. It is the milk left over after butter is made. It is essentially a byproduct of making full-fat butter.

        1. hotoynoodle Apr 23, 2013 04:12 PM

          by its nature traditional buttermilk is very low fat. it's the liquid remaining after butter is made and producers want as much of the fat as possible for the butter.

          that being said, what is sold in supermarkets is not "true" buttermilk anyway, but more like a fermented milk product.

          http://www.heracliteanriver.com/?p=424

          i've used kate's and it's fine.

          1. s
            smtucker Apr 23, 2013 04:18 PM

            No such animal! Buttermilk is what is left after making the butter so it is low fat by definition. Kate's is real buttermilk and in my opinion, far superior to the cultured buttermilk produced by the commercial companies.

            8 Replies
            1. re: smtucker
              Karl S Apr 23, 2013 04:33 PM

              Correct. If you want to add fat to it, add some heavy cream. Generally, that's the easiest way to convert skim or lowfat milk to the fat level you prefer, and long ago on CH I posted a conversion chart that was popular for a while....

              1. re: smtucker
                s
                suepea Apr 23, 2013 04:46 PM

                And yet, right on the Kate's label, it says it is "cultured."** Why is commercial buttermilk cultured? And, other than the real deal not being sour and thick - what is wrong with it being cultured?

                **Even though their own website says, "You might be surprised to learn that many buttermilk products sold in dairy cases today are highly processed, made with skimmed milk, cultures, and other thickening agents." http://www.kateshomemadebutter.com/Ka...

                1. re: suepea
                  hotoynoodle Apr 23, 2013 07:12 PM

                  "Why is commercial buttermilk cultured?"

                  ~~~

                  traditional buttermilk is made from raw milk. very few places allow the sale of that. the stuff sold in supermarkets now is cultured to mimic the flavor of old-timey buttermilk.

                  1. re: hotoynoodle
                    s
                    suepea Apr 24, 2013 02:39 AM

                    I thought true, "old-timey" buttermilk was the liquid left over from making butter. I've made butter - you just take cream and whip it until it separates. The remaining liquid is not thick and it's not sour tasting.

                    Update - I guess old-timey butter involved churning cream that was fermented or cultured.
                    http://en.wikipedia.org/wiki/Buttermilk

                    1. re: suepea
                      Karl S Apr 24, 2013 04:28 AM

                      Well, in the days before refrigeration, dairy would naturally begin to ferment immediately (albeit slowly). Ditto fruit juices.

                      1. re: Karl S
                        paulj Apr 29, 2013 06:08 PM

                        And smaller households would have to skim the cream off the milk over the course of several days before they had enough to churn. By then it would have 'cultured'. Fresh cream butter then is a product of refrigeration and large scale production.

                        I still wonder what is the difference, other than some residual flecks of butter, between Kate's and a decent quality cultured buttermilk (e.g. on without thickeners). For example the stuff I get from Trader Joes just lists cultured milk (1%) and salt.

                2. re: smtucker
                  m
                  marais Apr 25, 2013 04:20 PM

                  I would love to try Kate's buttermilk here in Boston, and I hope that Whole $$ carries it someday here. Being a Southerner, I consider true buttermilk essential to true cornbread, not to mention essential to the Southern ploughboy's lunch (cornbread crumbled in a glass and doused with buttermilk). At times my crave for real buttermilk has been so strong, "Ah cain't hardly staind hit!" Hep a country boi Kate's!

                  1. re: marais
                    Allstonian Apr 25, 2013 06:54 PM

                    No need to wish that Whole Foods will "someday" carry Kate's buttermilk - you can get it at any Shaw's/Star, Stop & Shop, Market Basket, etc. It's very easily obtainable all over Boston.

                3. galleygirl May 2, 2013 07:18 AM

                  Of course, for those who don't mind the thick, cultured stuff, Butterworks Farm in Vermont does one that's so thick and fermented tasting, it seems like kefir...Pricey, tho...

                  Show Hidden Posts