I love buttermilk. Really, I drink it.
When I was about 5 years old, I saw my mother drinking a glass of something unusual; it came from a milk carton but the carton was colored green, not like the blue and white carton of my childhood "normal."
She was shaking salt into her glass between sips. What? Why? This was so new to me, and I seriously wondered why I was not included in this degustation. Didn't I eat or drink everything else that crossed our kitchen table? And this was off-limits to me?
"You wouldn't like it," said mom.
Well, can I try?!
OK, sure. She let me have a few sips, and even without the salt (or especially), I knew I loved buttermilk. The rich texture, the sweet tartness, the... oddness! I drink buttermilk!
Most people, I think, take buttermilk as an ingredient. For biscuit dough, or for soaking chicken before frying. And most people don't really get finished with a quart of buttermilk before their recipes peter out.
"It keeps fine in the refrigerator for months," wrote one blogger.
Or: "How can you tell when it's gone bad? It already tastes sour."
Take it from me, the buttermilk drinker. It goes bad after its sell-by date. If you want proof, taste some rotten milk. That's not just sour you're tasting, it's garbage. And so with buttermilk; it's already tart, but rotten buttermilk tastes rotten.
OK, back to fresh buttermilk. I often have a glass of it in the morning; a quick, delicious breakfast.
Sometimes I include fruit, and that's when synergy begins.
You get the taste of creamy dairy and juicy, sweet nature.
You could go farther with this (and I will; I have a dessert I want to tell you about soon), but just buttermilk and fruit is dreamy.
The one I love to drink is Berkeley Farms Bulgarian Cultured Buttermilk. It's local to me, and I've had all the other locals. It's my favorite, so if you can get some, try it.
My point, and I have one, is: Try buttermilk.
It will completely jazz up the taste of fresh fruit in your mouth. It will make fruit popsicles. It will, of course, bathe chicken before breading and frying. And then (yawn) there are all those baking recipes that use a half cup of buttermilk, and you let the rest rot and you try tasting it and you're not sure if that's how it's supposed to taste, and it's NOT.