Originally, buttermilk was the liquid left behind after churning butter out of cream, hence the name Buttermilk.
The fermentation that takes place in traditional buttermilk is accomplished by strains of lactic acid-producing bacteria, sparking a chemical reaction due to the environment. Traditionally, before cream was skimmed from whole milk, it was left to sit for a period of time to allow the cream and milk to separate. During this time, the milk would naturally be fermented by the lactic acid-producing bacteria in the milk. Today, we achieve the same results by adding a culture of lactic acid bacteria to stimulate the naturally occurring bacteria found in the old-fashioned product.
It’s this lactic acid that gives buttermilk its sour taste, and what allows it to have much longer shelf life than other milk.
Many people drink our buttermilk because they love the taste of it, while others will use our buttermilk for baking because it tastes so good in their recipes. Just think of the beautiful aroma of Southern Buttermilk Biscuits right from the oven and let your mind wander to the thoughts of Sunday breakfast on the porch followed by a hot cup of coffee flavored with Hatcher Family Dairy Cream.
If you’re inspired to put on the apron and start mixing, check out our Recipe Page.