Buttermilk, Cultured Raw
This is raw cultured buttermilk from our butter-making process. Great for drinking, marinating meat, or making traditional quickbreads, like buttermilk biscuits, muffins, cornbread, and buttermilk pancakes. In recipes where you use clabbered milk, you can use cultured buttermilk.
Expect some variation in flavor and thickness by the batch. We like the cultured cream to turn out mild and thick. Sometimes it is a little tangier. It can be used like plain yogurt with fruit and nuts for breakfast or dessert. It can also be used in soups and gravies.
A great gravy is meat drippings, a little red or white wine, cultured cream, and nutritional yeast. Season to taste.