Our buttermilk is literally the byproduct of making our butter.
When we churn our ripened cream, it separates the butter solids from the liquid buttermilk. The result is a tangy, creamy, thick, dare I say heavenly buttermilk. You might even find a little chunk or two of butter in the jar!
Now, how is this different from your store-bought buttermilk?
Well, there is actually no butter-making involved when it comes to the buttermilk you get in the cartons.
That "buttermilk" is much more like what you would make at home if you had a recipe that called for buttermilk but you didn't have any on hand.
We've all been there.
So what do you do?
You sour some milk.
At home, you would reach for something acidic: vinegar, lemon, cream of tartar.
That's similar to what commercial buttermilk is. Bacterial cultures are added to skim or low-fat milk to ferment it, along with thickening agents and preservatives such as carrageenan, salt, and canola lecithin. Presto! Buttermilk! 🤨
Ours is the real deal and you'll taste the difference.