who drinks buttermilk?

[vash]

i buy it primarily as an ingredient. i've taken deep swigs. it is ok, like plain yogurt.

just cant see myself sitting down to a tall frosty glass of buttermilk.. anyone?

apparently, it is pretty good for us, like yogurt.

[john walker's workshop]

my mama drank it and lived to be 92.

[Dottore]

Love it.

2 parts BM and 1 part Bacardi.

[cstreit]

My grandfather used to... Blech!

[enzo1]

Originally Posted by Dottore

Love it.

2 parts BM and 1 part Bacardi.

really??? Dunno, does homemade ranch dressing count?

[masraum]

My grandfather used to drink it. I'm not real big on plain yoghurt. I've also made my own kefir using perpetual, growing grans of kefir and whole milk. It was ok. Now I use the store bought fruit flavored kefir for my vitamin smoothies.

[74-911]

I occasionally drink a small glass when using buttermilk to make cornbread. Definitely something you have to develop a taste for.

My grandmother (born in 1888) used to make and drink clabbered milk and also made buttermilk by adding white vinegar to whole milk..

[fastfredracing]

I have no idea where he ever tasted it, we never have it around the house, but my 5 year old loves the stuff. When I take him to get drinks and the local quickie mart, buttermilk is what he always reaches for

[nynor]

i like buttermilk.

[peppy]

NO...my dad could drink a quart of it.

[wdfifteen]

Real buttermilk isn't too awful. The commercial stuff in the supermarket is some kind of milk-based product that supposedly simulates buttermilk. It IS awful. I knock back a big gulp of kefir right out of the bottle every morning. It's pretty close to buttermilk in taste and texture. Has more of those bugs that are good for my tummy in it though.

[azasadny]

I drink kefir instead, it's much better!

[masraum]

I wonder about the store bought kefir (and yogurt). If it's pasteurized, how does it contain living probiotics? The pasteurization process should kill them all. If the milk is pasteurized before it is fermented, how do they keep the probiotics from eating all of the sugars and making it taste bad?

I made real kefir for a while. It was an acquired taste, to be certain, and not really much like the store bought stuff. It was a very neat process. It's cool that the colonies grow and are essentially, perpetual as long as you keep feeding them.

[vash]

Originally Posted by azasadny

I drink kefir instead, it's much better!

just had some after marinating some chicken with it. taste strong, and kinda thick. like thin yogurt. not bad tho.

[wdfifteen]

Originally Posted by masraum

I wonder about the store bought kefir (and yogurt). If it's pasteurized, how does it contain living probiotics? The pasteurization process should kill them all. If the milk is pasteurized before it is fermented, how do they keep the probiotics from eating all of the sugars and making it taste bad?

I made real kefir for a while. It was an acquired taste, to be certain, and not really much like the store bought stuff. It was a very neat process. It's cool that the colonies grow and are essentially, perpetual as long as you keep feeding them.

There is some available here that is make from pasturized milk that is then inoculated with four or five specific bugs that grow as it is turned into kefir. The tuberculosis (the main reason for pasturization) and other bad stuff is killed in the pasturization process and not reintroduced.

[azasadny]

Yep!

Quote de masraum

I wonder about the store bought kefir (and yogurt). If it's pasteurized, how does it contain living probiotics? The pasteurization process should kill them all. If the milk is pasteurized before it is fermented, how do they keep the probiotics from eating all of the sugars and making it taste bad?



I made real kefir for a while. It was an acquired taste, to be certain, and not really much like the store bought stuff. It was a very neat process. It's cool that the colonies grow and are essentially, perpetual as long as you keep feeding them.

There is some available here that is make from pasturized milk that is then inoculated with four or five specific bugs that grow as it is turned into kefir. The tuberculosis (the main reason for pasturization) and other bad stuff is killed in the pasturization process and not reintroduced.

[Don Plumley]

Blah!!! My dad drinks it. I get nauseous thinking about it. He crumbles saltines into a glass. Once a farmboy, always a farmboy I guess.

[FLYGEEZER]

Buttermilk & pickled pigs feet.......Oh yea!!!!!!!!!

[JR Indy]

My Dad loved the stuff. Anytime I see it at the grocery store, it still reminds me of him. I've never tried it, I"d hate to taste it and think "Why the hell did he drink this stuff".

[sammyg2]

I tried it when I was young, almost wreched.

Now I just use it to soak chicken in overnight before it goes into the seasoning, flour, and hot oil.