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5 Billion Reasons To Use Raw Buttermilk

Buttermilk

There are more than 5 Billion Colony Forming Units (CFU) of living bacteria and at least four different probiotic strains in less than a 1/4 teaspoon of our Ripened Raw ButterMilk! Compare that to commercial buttermilk which is a low fat byproduct manufactured by artificial strains of bacteria from industrial laboratories with additives, gums and stabilizers. 

The Florida cold front is giving us good reason to make warm, fermented Sunday Morning PanCakes, the kind all of our Great GrandMothers made from scratch! But to ferment the wholewheat flour (or gluten free Buckwheat flour, see recipes below), first we need real Ripened ButterMilk and we started that process two weeks ago (like our Great GrandMother would have). We ripened raw cream, then churned it into butter which gives us a milky casein liquid known as True ButterMilk, which we then again slowly ripened and added small increments of to whole raw milk. These native cultures start the fermentation process which preserves the milk by souring because it creates a natural strain of lactobacilli transforming the lactose into lactic acid, resulting in a delicate tangy ButterMilk worthy of any Southern Belle’s kitchen! Use it to make tender cakes because it will soften the gluten or loftier biscuits since the acids boost leavening agents like baking soda and powder. Raw ButterMilk makes thicker probiotic salad dressings because the lactic acid gently curdles the proteins smooth or add a mere tablespoon to soaked grains to break down enzymes and neutralize the phytic acid making grains readily absorbable and digestible. A dollop of Raw ButterMilk mixed with raw honey makes the very best, gentlest facial cleaner (local cosmetic surgeons prescribe it-sshh), or simply know that these living CFUs survive in the colon to boost the immune system yet discourage the activity of undesirable bacteria. Ripened Raw ButterMilk will take you to “back when” or at least remind you of “Little House on the Prairie” when Ma Ingalls used this versatile staple in her kitchen like most of us did in America until the late 1970’s.

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