I was just wondering about something

little Bark · August 15, 2008, 10:02:24 AM

Quote from: beenthere on August 14, 2008, 07:54:32 PM
Buttermilk isn't anything like that... ;D ;D ;D

Why would anyone drink what was given to the newborn calves?? That would be colostrum, I'm thinkin.

They would feed the calfs the milk that they could not put in the bulk tank. But when you guys were talking about letting the milk set out to make butter all I could think of was the days that I would feed the calfs the milk that set outside the milking parlor all day.

The next time I'm at the dairy picking up milk I will have to check for buttermilk. I'm sure it would be a treat and looking foward to trying some.

beenthere · August 15, 2008, 10:50:44 AM

Quote from: little Bark on August 15, 2008, 10:02:24 AM
...........But when you guys were talking about letting the milk set out to make butter all I could think of was the days that I would feed the calfs the milk that set outside the milking parlor all day.
.......................

;D ;D ;D couldn't resist the comment about drinking new cows milk.

To be anal about it, just the cream was churned for butter, and had to be warm (50° F if I remember right) in order to churn butter. The buttermilk then being the by-product of the process.
Still seemed to take a long time turning on the churn crank, but once the cream started to separate into the chunks of butter, it was quick and about over.

Jeff · August 15, 2008, 10:54:34 AM

Quote from: beenthere on August 15, 2008, 10:50:44 AM
To be anal about it, just the cream was churned for butter, and had to be warm (50° F if I remember right) in order to churn butter. The buttermilk then being the by-product of the process.
Still seemed to take a long time turning on the churn crank, but once the cream started to separate into the chunks of butter, it was quick and about over.

Your descriptive powers, mostly due to the first quoted sentence, quickly has turned me against buttermilk.

;)

Corley5 · August 15, 2008, 11:56:42 AM

I haven't had buttermilk since I was a kid and then it was the stuff out of a carton. We drank it with some black pepper or paprika in it. Wasn't bad as I recall ;D but not good enough that I drink it now ;D Guess I'm gonna have to get some to try again

ely · August 15, 2008, 04:51:53 PM

i will eat your pancakes and bisquits and most anything made from buttermilk but as far as drinking the stuff i am still out.

Tom · August 15, 2008, 05:02:18 PM

There are many flavors and textures of Buttermilk today, now that cultured buttermilk is pretty much all you can get. Some is considered "Gourmet" and costs a bunch, Some is store brand and thin as water. Some has butter chunks running down the inside of the glass, making streaks on the glass, and some leaves a thin coating of milk hanging there.

Some tastes sweet, some is tart, and some has a bitter flavor.

I think that money spent on buttermilk labeled Gourmet, is a bit of a waste. It is usually judged by how thick it is and might as well be yogurt. Not that I don't like yogurt, but yogurt isn't buttermilk. Gourmet buttermilk is like saying "if you don't like modern art you must not be sophisticated". Thick buttermilk is the same to me as a milkshake that requires a spoon. If I wanted ice cream, I would order ice cream. If I wanted yogurt, I wouldn't buy buttermilk, I'd buy yogurt.

I like store brands mostly. Some is a little thin, but I'll take my chances. It's not usually so thick that you can't drink it. I don't like it bitter, I prefer it sweet, though tart is acceptable. I really like to have it ice cold on a hot day. Buttermilk, unlike most drinks, stays cold all the way down. You don't take a big gulp, you take little sips. You can feel the heat leave your body as the milk trickles down the back of your throat and down your esophagus. A bigger swallow is cool as it hits your stomach. If you want a refreshing drink that you can enjoy while sitting in a yard chair, watching the birds, try a cold glass of buttermilk.

Slabs · August 16, 2008, 07:56:15 PM

Want a good heavy mid-afternoon snack? Crumble up a piece of cracklin bread into a glass and cover it with buttermilk. Wait for a few minutes for it to get a little mushy and imbibe (with a spoon). Supper will not be necessary.

DanG · August 16, 2008, 10:32:49 PM

Slabs, my Granddaddy did exactly that EVERY time my Grandma made butter!

thecfarm · August 17, 2008, 07:52:32 AM

We do make butter at times,like Thankgiving,Christmas.But what is cracklin bread? Stale bread? I myself do not care for buttermilk.Seems like we use to save it for someone.

DanG · August 17, 2008, 10:23:54 AM

Cracklins are the little chips that are left after they render hog fat into lard. They mix the cracklins in the cornbread batter, and it gives the bread a nice porky flavor.

OneWithWood · August 18, 2008, 02:05:43 PM

Wow! I am constantly blown away by the things I learn on this forum

Priceless info most every time :D

Jeff · August 18, 2008, 03:19:54 PM

So then, whats this Cracklin Rosie that Neil Diamond Sings about?

Paul_H · August 18, 2008, 03:27:11 PM

That was from his swine connosouir days.He's trying hard to move on.

crtreedude · August 18, 2008, 03:37:35 PM

Quote from: Jeff on August 13, 2008, 11:40:22 AM
You have a lot of good stuff to eat down there Fred. One of my best memories from our trip is the food. Its inspired much of the way I eat and cook to this day, however the milk products aint included other then the Cheese Martine (sp) made. I would have a hard time believing it if someone sever starved in Costa Rica. If I was ever to be Hhomeless, that's where I want to be homeless. :D

You would be right about that! I was talking with our neighbors and I mentioned that for much of the year, there is no food available - and most food is raised. As you know here, the food is falling off the trees, literally. They, in all seriousness, asked "How does one travel up there if there is no food by the side of the road!?"

One word, McDonalds. :

Life sure is different here. And if you do end up homeless, I am sure we can arrange something for you. We have about 750 acres now, surely I can let you hide somewhere in there... :D

crtreedude · August 18, 2008, 03:38:35 PM

Quote from: DanG on August 17, 2008, 10:23:54 AM
Cracklins are the little chips that are left after they render hog fat into lard. They mix the cracklins in the cornbread batter, and it gives the bread a nice porky flavor.

Down here they are called chicharrones and man are they good!