Buttermilk

Buttermilk

The Island of Serendipity is a land filled with magical delights, but sometimes when sunlight dims and surrenders to the night, things take on a mystery that is hard to explain. No less imaginative and no less afraid was a little bunny called Buttermilk. She had played with her friends in a far-away meadow only to discover that the sun was setting low. Buttermilk hurriedly hopped for home and all would have been good save for a bear that suddenly appeared just off the path. Scared nearly out of her wits, she raced quickly up the path. What had been such a pretty path in the noonday sun was now a nightmare of monstrous proportions. Finally, Buttermilk dashed down the hallway and leaped into bed pulling the covers over her head. She would have been hiding there to this very day if her father hadn't shown her fears in the bright light of day when shadows are asleep.

The Manufacture of Casein from Buttermilk Or Skim Milk

The Animal Farm Buttermilk Cookbook

“Through her recipes, devoted entirely to what she describes as the ‘elixir of the human race,’ Diane draws you into the rhythms of life on a farm.” —Thomas Keller, The French Laundry For anyone who’s enjoying a return to real food, true buttermilk remains one of the great, undiscovered pleasures. Many people enjoy organic produce, grass-fed meats, and artisan breads, but “real” dairy has been slower to reach a wide market. In fact, dairy products have long been pasteurized and homogenized into bland tastelessness, with no regard to where the product came from or how it was made. On Animal Farm in Orwell, Vermont, Diane St. Clair takes butter and buttermilk production to a new level. The Animal Farm Buttermilk Cookbook explains her techniques, from animal husbandry and land management, to her creamery processes. Here you’ll learn how to make your own butter and buttermilk at home, and then experiment with the fabulous ways in which buttermilk enhances food flavors and textures. You’ll also find practical but unique recipes for using buttermilk—everything from buttermilk doughnuts dipped in maple syrup, to salmon chowder, buttermilk ricotta gnocchi, and harissa buttermilk salad dressing. Families will love the buttermilk béchamel pizza, the spicy buttermilk gingerbread, and pork chops smothered in buttermilk sauce. Buttermilk is not just for waffles anymore—although the best waffle recipe you’ll ever find is in this book! “This book beautifully shares both her life as a dairy farmer and artisan, and many of her incredible recipes, and will have you seeking out great buttermilk to cook and bake all year round.” —Barbara Lynch, James Beard Award–winning chef