And how did I make that fresh buttermilk? Oh, I was hoping that you would ask that question. Because you see, The Matriarch gave me a Butter Churn for Christmas. She said it was from Santa!! Apparently Santa is a very clever old bugger. He knew just what I needed.
A glorious old butter churn. On the label it reads ‘Guaranteed Highest Quality Elgin for the Modern DairyMan.’ Which is kind of strange as often the kids and women did the milking and almost always did the butter churning. But there you are. DairyMAN indeed. It should read Dairy Family. Elgin made this model in the 1920’s. But no matter how old, the gears are good, and back to work it goes, in the old fashioned Farmy Kitchen.
So, as you can imagine I pounced on it, scattering wrapping paper in all directions, washed it, skimmed the cream off a jug of milk from the cow down the road, and between Our John and I, we cranked that thing until we got some butter. Because the cream was too cold it took a long time. I knew that, but I could not wait.
I washed and patted the butter while talking trifle on the phone, with my sons in NZ, sluicing the buttermilk out. The Buttermilk was put aside for pancakes. Buttermilk is the left over milk. It is thin and slightly acidic. Not to be confused with Cultured Buttermilk which is slightly fermented milk. I will make some of that too.
Johns Buttermilk Pancakes