Buttermilk
Buttermilk is traditionally made from the thin milk reserved from making cultured butter; however, many traditional food lovers are now using a starter culture and making whole-milk buttermilk. Buttermilk’s sour flavor is the result of lactic acid bacteria – particularly streptococcus lactis or lactobacillus bulgaricus. It can be enjoyed in a variety of ways, but it is particularly well suited to baking – granted, that destroys the beneficial bacteria – but it makes a killer bread or cake (check out my soaked flour gingerbread). Or, like Spats, you can drink it plain as was popular until the middle of the 20th century. Take care not ot purchase or use most store-bought buttermilks as even the organic versions often contain fillers instead of pure, cultured milk. Instead, make your own using a starter culture.
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