Pinkie's Farm Cultured Buttermilk

All-natural, single-origin, delicious

From Lipa, Batangas single-origin dairy, Pinkie’s Farm, comes fresh, cultured buttermilk, ready to use for all your cooking and baking needs. All-natural, with milk coming from grass-fed cows, this buttermilk comes in glass bottles to keep it fresher, longer.

What to know
Storage Instructions

TASTING NOTES FROM THE CURATOR

A fermented dairy drink, buttermilk is cultured milk that has been pasteurized and homogenized, giving it a tart, tangy taste. It is thicker and more viscous that plain milk, and contains potassium, vitamins, and calcium. Pinkie’s Farm Cultured Buttermilk comes in glass bottles, that keep it fresher, help it last longer, and avoid BPA-leeching, which usually happens in plastic containers. It is an all-natural product, made with fresh, grass-fed cow milk, and can be used in a wide variety of ways.

PREPARATION AND PAIRINGS

Buttermilk is a popular ingredient in baking cakes, and making pancakes. It gives cakes, muffins, and other baked goods a tender, light, and moist texture.

It’s also used in Buttermilk Fried Chicken, to make it extra crunchy and delicious:

  • Toss your chicken parts in a bowl with buttermilk, salt and pepper. Cover and place in the refrigerator, and let marinate for at least an hour or overnight.
  • In a large resealable bag, mix together flour, salt, and pepper.
  • Heat oil in a large skillet with high sides at medium-high heat.
  • Coat your marinated chicken in the flour mixture (you can place them in the resealable bag, and shake.
  • One at a time, shake off excess flour, and fry the chicken. Make sure to do it in batches, so they don’t stick together. Let cook for 5-15 minutes per side, until golden brown.
  • Once done frying, let fried chicken drain on a rack, and sprinkle with a little more salt. Serve.

For dessert, you can make a Lemon Buttermilk Bundt Cake:

  • Prepare a Bundt pan by buttering and flouring it thoroughly. Whisk together salt, flour, and baking powder in a bowl. In a larger bowl, combine sugar and lemon zest until well-blended.
  • Add butter to the lemon sugar, and beat at high speed, until light and fluffy. Add eggs one at a time until mixture is light and fluffy.
  • On low speed, add dry ingredients, alternating with buttermilk. End with dry ingredients. Make sure not to overbeat.
  • Pour batter into Bundt pan, and bake in a preheated oven at 350F for about an hour, until cake is golden brown and starts to pull away from the sides.
  • Let cool on a wire rack for a few minutes before taking it out of the pan to let cool completely.
  • Make an easy glaze of confectioner’s sugar, lemon juice, and lemon zest.

THE ART OF BUTTERMILK

Buttermilk was originally—in the days before refrigeration, referred to the liquid left over from churning butter. It resulted in a thin, non-fat liquid that was very rich-tasting. It developed healthy and delicious cultures, which usually happens when cream is left at room temperature for a few hours. And because cooling and refrigeration had to yet to exist, it meant buttermilk kept longer than raw milk, and thus, was very popular for cooking.

This milk is all-natural, and contains no preservatives. It must be placed in the refrigerator immediately upon receipt, as heat could accelerate spoilage. It will last 3 weeks, unopened. But once opened, must be consumed within 14 days.

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