Part 3/11:

Historically, buttermilk developed as a method of preserving excess milk before refrigeration. Traditionally, it was made from the whey leftover after butter was churned, which naturally fermented and turned sour. Modern production, however, involves culturing whole milk with specific bacteria, giving it a thicker consistency and richer flavor. Martha explains that they begin with full-fat milk—specifically 3/8 to 4% fat content—to maximize flavor and baking performance. The milk is cultured at a controlled temperature, allowed to set, and then bottled in quartz containers, maintaining a natural and preservative-free product that can last 50-60 days when stored properly.

Nutritional and Digestive Benefits: