Oh the agony of it all.

I recently received my first delivery from the Oklahoma Food Cooperative system and now I have to think about how to use my food!  In my mind the first thing I knew I had to investigate was the Buttermilk from Wagon Creek Creamery.   I wanted to know if I could bake with it, and how the product would act in a recipe.  My solution?  Have a Buttermilk Biscuit Throwdown and ask my family to judge the results.

Here is the description from their listing on the Coop website:

Our buttermilk is the direct byproduct of our buttermaking process. This buttermilk is not cultured (so it isn’t as thick nor as sour as what you purchase at the supermarket.) We freeze it to keep it fresh. Just thaw and use in your favorite biscuit, pancake, fried chicken, etc. recipes! Packaged in a sealed 8 oz. container. Because it is a by product of the butter making process, it may contain a little salt. Ingredients: buttermilk, salt.

Although I have always been fine using Braum’s Buttermilk, a small voice inside my head said, “Do it.  Order the buttermilk and see what it’s like.”  So I did.  I comes frozen in a plastic pouch.  I set it in my refrigerator on ordering day and noticed the defrosting time was about 48 hours.  This product sells for $1.99, so it’s clearly more expensive than the Braum’s counterpart.

Let’s look at the Braum’s product.  Here is the description of their half-gallon from their website:

Braum’s Grade A Pasteurized Buttermilk is real old fashioned buttermilk! Made with low fat milk fresh from our dairy herd on the Braum Family Farm…you can’t get any fresher than that! Great by the glass or use it as an ingredient in your favorite recipe!

Now for the ingredients: Cultured Grade ‘A’ low fat milk, stabilizer blend (modified tapioca starch, carrageenan, locust bean gum), gelatin, salt.  I’ll refrain from my commentary fighting to erupt out of my fingers right now. Continue reading My Little Victory Garden: Buttermilk Biscuit Throwdown, PLUS Cauliflower Isn’t Cabbage! →