The only buttermilk that most of us have ever tasted has nothing to do with butter. The standard grocery store variety starts with milk that is 'cultured' using special bacteria. The resulting product is thick and tangy.
Traditional buttermilk is the liquid that's left over after butter is churned. If you've wondered what it tastes like, now's your chance to find out. Kinley Coulter of Coulter Farms just last week began selling his genuine buttermilk at area farmers markets.
Coulter describes his buttermilk's consistency as relatively thin, more like milk than like commercial cultured buttermilk. He says it's 'tangy-sweet,' with a pale yellow-orange tint that comes from his cows' grassy diet on the farm between State College and Harrisburg, Pa.
He likes the buttermilk in baked goods, but other people like to drink it straight up.
'I don't particularly care for it' that way, he says. 'My children love it.'
Initial customer response has been strong. Coulter has sold out of everything he has brought to market. He'll be bringing more from now on.
Coulter sells the buttermilk at the Old Town Farmers Market in Alexandria and the Silver Spring FreshFarm Market, both on Saturdays. (For market details, see our map.) A quart costs $4.
Coulter says his family uses buttermilk in, of course, pancakes and biscuits. Here are recipe ideas that highlight the ingredient:
Kentucky Buttermilk Cake (left), Buttermilk Chocolate Cake
Buttermilk Scones With Fruit (left), Soft Buttermilk Dinner Rolls
Pumpkin Pecan Buttermilk Tart With Cinnamon Whipped Cream
Buttermilk Cheesecake
Buttermilk Pancakes With Drunken Raspberries
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