Real buttermilk, the liquid that’s left after butter is separated from cream, is a rarity. It’s not as thick or as tangy as what’s sold in supermarkets as buttermilk, which is just milk with added cultures.
At Animal Farm in Orwell, Vt., the owner, Diane St. Clair, hand-skims the cream that naturally rises to the top of her Jersey cows’ milk, and cultures and churns it for her butter, which she does not make in hot weather. Now she has started selling the buttermilk that remains, in Vermont and New York. Take out that biscuit recipe, consider pancakes or waffles for the weekend, or plan on fried chicken and coleslaw, for it provides a subtler grace note for cooking and baking than supermarket buttermilk. Before you know it, a quart will be gone, especially if you discover how pleasant it is to drink.
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