Ruth Haffly wrote to Dave Drum <=-

For several years before Steve went into the Army, we bought raw milk
in glass gallon jars from a local farmer. I'd let it sit for a day or
so, let the cream rise to the top and then skim most of it. I'd make butter using either my electric stand mixer or blender. Buttermilk
would go into biscuits and suchlike.

We used to get our milk delivered daily by a local dairy. It was sent
out Pasteurised but not homogenized. My Dad used to spoon some of the
cream off the top for his coffee. There are no local dairies left in
Illinois AFAIK.

Oberweis Dairy is head quartered in North Aurora, IL. They do home
delivery in five states - Illinois, Indiana, Missouri, Michigan, North Carolina, and Wisconsin,

In 2012, Oberweis opened their first quick-service hamburger restaurant,
named That Burger Joint, intended to expand as a chain and compete
directly with Five Guys.

Good Luck with that! says a sceptical UDD.

will show you the butter churn we used. It's made by Kilner in England
and has been in production well over 100 years. You get butter and
"real" buttermilk - not that cultured stuff from the store. Bv)=

I generally don't buy buttermilk. If I need sour milk for something,
I'll add lemon juice or vinegar to regular milk, let it sit for a bit before using.

I do buy "cultured" buttermilk as I do not churn my own butter any more.

I use it as a cooking ingredient and as a summertime "cooling drink". I
don't stock milk generally - so when I have a recipoe calling for milk
or buttermilk I have to trot down to the market anyway. Might as well
buy the ready-made as the do-it-yourself.

I was making buttermilk-brined chicken one fine afternoon and had some buttermilk left over which I used in this side-dish recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buttermilk Smashed Potatoes
Categories: Five, Sides, Potatoes, Dairy, Vegetables
Yield: 6 Servings

2 lb Red potatoes
1/2 c Buttermilk
1 tb Butter
1/4 c Chopped fresh chives
Salt

Place potatoes into a large pot and cover with salted
water; bring to a boil. Reduce heat to medium-low and
simmer until tender, 15 to 20 minutes. Drain water from
pot and mash potatoes with a potato masher or potato
ricer.

Heat buttermilk and butter together in a saucepan over
medium-low heat until butter is melted and mixture is
smooth, about 2 minutes. Stir buttermilk mixture and
chives into potatoes until smooth; season with salt.

Recipe by: Barbara Cortland

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... A politican will double-cross that bridge when he comes to it.
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