For anyone who’s enjoying a return to real food, true buttermilk remains one of the great undiscovered pleasures. Many people enjoy organic produce, grass-fed meats, artisan breads, but “real” dairy has been slower to reach a wide market. Dairy products have long been pasteurized and homogenized into bland tastelessness, with no regard to where the product came from or how it was made. On Animal Farm, in Orwell, Vermont, butter and buttermilk production is at a new level. This book explains how Diane St. Claird does this, from animal husbandry and land management to creamery processes. Learn how to make your own butter and buttermilk at home, and then enjoy the fabulous ways in the kitchen that buttermilk enhances food flavors and textures. These are practical, but unique recipes for using buttermilk--everything from buttermilk doughnuts dipped in maple syrup, to salmon chowder, buttermilk ricotta gnocchi, and harissa buttermilk salad dressing. Families will love the buttermilk bechamel pizza, the spicy buttermilk gingerbread, and smothered pork chops in buttermilk sauce. Buttermilk is not just for waffles or biscuits anymore—although you'll find the best recipes ever find for these in this book too!