What is true buttermilk? + No Sugar Buttermilk Pancake Recipe
I am so grateful to be able to give my children real, nourishing food on a regular basis. You can too!
RECIPE HERE or continue to on to learn about buttermilk.
You’ve heard of buttermilk, yes? Probably in stories or from your great grandma?
Buttermilk has changed over time, but the original buttermilk is the by-product of making butter!
Cream is churned. The butterfat in the cream eventually separates from the buttermilk.
Your results are butter and buttermilk!
After time went on the original buttermilk mentioned above turned into a fermented or cultured milk. To achieve this, you can add a culture to any milk!
It is the culturing part that is crucial to the buttermilk process. Culturing or “souring” is the process of bacteria multiplying to create the acid needed for baking the perfect bread or cooking buttermilk pancakes.
Modern buttermilk from the store is not this simple. Sometimes there are added ingredients like thickening agents, so just be aware.
The best way to achieve true buttermilk is using raw cream. The raw cream contains beneficial bacteria that can culture naturally.
How to get buttermilk??
1) The easiest way is to take a quart of raw fresh cream from a local raw dairy and let it sit out for 1-2 days!
2) Another option is to use pasteurized cream from the store and add a culture to it to make cultured buttermilk. You want a mesophilic starter. I’ve purchased this culture locally and online!
Voola, buttermilk ready to go!
The best part is knowing where this buttermilk came from. That beautiful cow outside is soakin’ up sunshine, rain, and fresh air and turning into a beautiful substance that nurtures my family.
So now what? Well you want to get cooking, yes?
Here’s that delicious buttermilk pancake recipe with NO SUGAR!! Your kids will crave these.
Mine do 😊
Download it here to view or even print!
With love,
Halie