The pleasures of farm-to-table shopping continue to increase for us in Maine. From local produce, meats and dairy, it’s a veritable cornucopia of selection as we shop farmers’ markets and local stores that stock farm food. My latest quest is “real” buttermilk.
Buttermilk biscuits
We have very good cultured buttermilk mostly made from skimmed milk to which cultures are added. It becomes tangy, sour and thick. But this is not the buttermilk made by 19th century farmers. And I became increasingly curious about this real stuff as I came across recipes—mostly in the books of southern cookbook authors—who refer to the ingredient as “full-fat” buttermilk.
