The Dairy Blog

For many people, drinking Buttermilk is a learned trait.  My job included tasting every vat of Buttermilk and approving it for packaging.  I soon became a Buttermilk lover.  Originally, Buttermilk was the by-product of churning butter.  Today, we simply add pure strains of cultures to pasteurized low-fat or whole milk.  We incubate the milk at 70 – 72 º F for 14 – 18 hours until the lactic acid and Buttermilk flavor develops just right.  Many old-timers say the best Buttermilk cultures were lost in the 1950’s as cows were treated with penicillin.  Today’s cultures are much improved from the 1970’s, and our Buttermilk is the best I can remember.

Many people use Buttermilk for baking.  Buttermilk contributes water, fat, proteins, lactose and lactic acid to a recipe.  Water adds moisture.  Fat gives mouthfeel and enhances the flavor.  Protein is going to set or coagulate to give structure.  More protein will cause bread to rise higher.  Protein also stabilizes fat emulsions.  Lactose undergoes caramelization to help bread brown.  Lactic acid adds tender crumb.  Thus, Buttermilk is a key ingredient for not only cornbread but biscuits and breads.  It offers the perfect balance of flavor, browning, structural support and moistness to yield tender, fluffy and tasty bread.   

Mayfield Dairy has two Buttermilks:  Whole (3.25% butterfat) in a paper half gallon and Reduced Fat (1.5% butterfat) offered in a variety of sizes:  plastic gallon, half gallon, quart and pint.