I just add a little salt and drink. Delicious!

Thanks PP those twice baked potatoes look sooo good.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Does anyone know where to buy whole milk buttermilk? I'm usually only finding low-fat.

There's no such thing. Buttermilk by definition is low fat.

Not true. We have full fat buttermilk available in Colorado and it is AWESOME! Love baking with it.

There was an article in the Post food section about buttermilk a year or two ago, it might give you some sources.

PP here. I rethink you are confused. Full fat is low fat. Full fat buttermilk is 1% milk fat...that's buttermilk's full fat content, so some manufacturer's label it "full fat" but it's a low fat product.

No, I'm not confused. The buttermilk they sell in grocery stores isn't traditional buttermilk that's a byproduct of the butter making process. It's cultured, so it can have any fat content, including 4% like whole milk. I buy it whenever I'm at the one grocery store in our area that sells it, and it is great in baked goods.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Does anyone know where to buy whole milk buttermilk? I'm usually only finding low-fat.

There's no such thing. Buttermilk by definition is low fat.

Not true. We have full fat buttermilk available in Colorado and it is AWESOME! Love baking with it.

There was an article in the Post food section about buttermilk a year or two ago, it might give you some sources.

PP here. I rethink you are confused. Full fat is low fat. Full fat buttermilk is 1% milk fat...that's buttermilk's full fat content, so some manufacturer's label it "full fat" but it's a low fat product.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Does anyone know where to buy whole milk buttermilk? I'm usually only finding low-fat.

There's no such thing. Buttermilk by definition is low fat.

Not true. We have full fat buttermilk available in Colorado and it is AWESOME! Love baking with it.

There was an article in the Post food section about buttermilk a year or two ago, it might give you some sources.

PP here. I rethink you are confused. Full fat is low fat. Full fat buttermilk is 1% milk fat...that's buttermilk's full fat content, so some manufacturer's label it "full fat" but it's a low fat product.

My family loves Nigella Lawson's buttermilk chicken. I never remember to get maple syrup and substitute honey for it instead.

http://www.foodnetwork.com/recipes/nigella-lawson/buttermilk-roast-chicken-recipe/index.html

Anonymous wrote:I have some muffin recipes that call for buttermilk.

Also, an opened or unopened container of buttermilk stays good just about forever. Since its cultured, like yogurt, its not very receptive to having bad stuff grow in it.

Yep, I think my waffles are better when I use "aged" buttermilk. As long as there are no lumps.

Anonymous wrote:

Anonymous wrote:Does anyone know where to buy whole milk buttermilk? I'm usually only finding low-fat.

There's no such thing. Buttermilk by definition is low fat.

Not true. We have full fat buttermilk available in Colorado and it is AWESOME! Love baking with it.

There was an article in the Post food section about buttermilk a year or two ago, it might give you some sources.

Anonymous wrote:Does anyone know where to buy whole milk buttermilk? I'm usually only finding low-fat.

There's no such thing. Buttermilk by definition is low fat.

Buttermilk smoothies!

Anonymous wrote:I drink buttermilk. Its very refreshing!

Yep! And if you want to mix it up a little - I'm Indian and my parents add a little water, lemon/lime, cilantro, ginger, salt, and chilis for spice if you want. Makes a delicious drink!

I drink buttermilk. Its very refreshing!

Tagliatelle with Poppy Seeds and Prosciutto

http://www.saveur.com/article/Recipes/Tagliatelle-With-Poppy-Seeds


Tex-Mex Twice Baked Potoatoes
serves 2, but can easily be adapted for more
1 medium russet potato, scrubbed clean
1/2 cup buttermilk
1/2-1 chipotle chile in adobo sauce, finely minced
1/2 cup sharp cheddar cheese
3 Tablespoons fresh cilantro, minced
2 Tablespoons sour cream
1-2 Tablespoons unsalted butter
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
Preheat oven to 450. Pierce each potato several times with a fork. Place potato on a baking sheet, and bake 45 minutes to an hour, or until cooked through.

Allow to cool so that the potato is cool enough to handle. Cut in half lengthwise, and carefully scoop out filling, trying to leave the skin intact.

Mash filling with a fork, then mix in buttermilk, cheese (reserve a little for the tops), sour cream, chipotles, cilantro, butter, and salt and pepper. Taste, then adust seasonings. You might need to add more buttermilk to reach your desired consistency. It should be a little more solid than mashed potatoes.

Top with additional cheese, and bake for 15 to 20 minutes, or until filling is heated through and cheese has melted. Sprinkle with additional cilantro, and serve.
http://www.pink-parsley.com/2009/10/tex-mex-twice-baked-potatoes.html

Does anyone know where to buy whole milk buttermilk? I'm usually only finding low-fat.