The Basics of Buttermilk (Guest Post for Kelly the Kitchen Kop)

by Sarah Pope / 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.

Click Here to Read the Rest of this Guest Blog at Kelly The Kitchen Kop ….

Sarah, The Healthy Home Economist

Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.