My readers have listened to stories about my grandmother â her homemade bread, cow butter, cottage cheese and other things I enjoyed as a child.
I havenât talked yet about buttermilk on the farm, but was reminded of it during a conversation in which a friend said she was turning green when I mentioned it as a key ingredient in one of my cake recipes.
There was an art to making ârealâ buttermilk. You had to know when the cream was just soured enough and not spoiled. For those of you younger than I am, the use of the term sweet cream butter used on commercial packages came from the fact that butter churned on the farm usually used slightly soured or fermented cream.