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

by Sarah Pope MGA Affiliate linksHealthy LivingNo Comments
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

Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.

Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.

Sarah earned 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, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.

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