The Basics of Buttermilk (Guest Post for Kelly the Kitchen Kop)
| Updated: Oct 09, 2018 | Affiliate links
Americans spend a shocking 90 cents of every dollar on processed foods
. This love affair with all things factory made has caused many of us to no longer be able to distinguish Real Food from the counterfeits at the store.
Case in Point: Buttermilk
Having run Real Food buying clubs of one form or another for almost 9 years, I have found that there is no single product that gets as many questions as buttermilk. When folks get traditional buttermilk
from the farm for the very first time, they immediately discover that it differs from what they have been using at the store. The dissimilarities between the two is where the confusion and questions arise.
Sarah, The Healthy Home Economist
Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah received a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, her work has been covered by USA Today, The New York Times, National Review, ABC, NBC, and many others.
Posted under: Healthy Living