Try making a dressing for prawn salad by mixing buttermilk, ricotta cheese, chopped fresh tarragon and a little freshly squeezed lemon juice. Season, toss with salad and serve.
Reviewer's Name: Louise
I had never tried buttermilk but read many good things about it in John Seymour's writings. I was very happy to find it here. It has a lovely taste, like very delicate crème fraîche and I enjoyed drinking it as it is, like I would kéfir.
I will get it again, it is beautiful.
Reviewer's Name: G
I love to drink this or use it in cooking, for sauces, or baking, like scones, bread, burger buns. Gives a lovely fluffy delicious texture. This is pretty good quality buttermilk.
Reviewer's Name: GC
Buttermilk is just the milk leftover from the butter making process which itself is very simple to do. Just take double cream or any cream that has fat content over 40% (so not single cream) and shake it continuously in a sealed glass jar for about 15-20 minutes until you hear "plopping". What has now happened is the fat content has glued together into a solid ball and left surrounding thin milk. Drain the milk for drinking later/now and store the butter in a fridge to keep for 7-10 days. Note you don't get much milk from cream so buying small pots wont produce much.
Reviewer's Name: Mike
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