Buttermilk (Quart)
Ran-Lew Dairy buttermilk is great for baking and cooking. Our buttermilk is fermented milk (made the same way you make yogurt) with a little added sea salt. Minimally pasteurized and made with simple ingredients (with no added junk).
Buttermilk's acidity and creaminess are renowned for helping baked goods rise and become more tender. You can use it in pancakes, waffles, biscuits, scones, cakes, brownies, and more.
Beyond baking, buttermilk has lots of other uses! You can use it to tenderize meat with a buttermilk based marinade. It's a delicious ingredient for dressings and dips. You can also add a twist to your staple recipes, using buttermilk in smoothies, mashed potatoes, or mac and cheese.
Beyond baking, buttermilk has lots of other uses! You can use it to tenderize meat with a buttermilk based marinade. It's a delicious ingredient for dressings and dips. You can also add a twist to your staple recipes, using buttermilk in smoothies, mashed potatoes, or mac and cheese.
Ran-Lew Dairy loves and cares for 50 milking cows. Here are some things that make Ran-Lew's dairy unique:
✓ Diverse herd with heritage breeds. Ran-Lew has a mix of cows -- registered Holsteins, Jerseys, Guernseys, and one Milking Shorthorn.
✓ The cows are pasture raised. They spend their days grazing in pastures around the farm as much as the weather allows.
✓ The cows help replenish and restore the land. Cows produce manure, liquid gold when it comes to fertilizer. This is part of a holistic system that naturally replenishes the soil year after year.
✓ The cows aren't given drugs. They're naturally happy and healthy. They aren't given artificial hormones and they are only treated with antibiotics when they are sick, which is rare (and in those cases their milk is not processed).
These practices result in delicious milk (and buttermilk) with a rich flavor and high nutrition.
✓ Diverse herd with heritage breeds. Ran-Lew has a mix of cows -- registered Holsteins, Jerseys, Guernseys, and one Milking Shorthorn.
✓ The cows are pasture raised. They spend their days grazing in pastures around the farm as much as the weather allows.
✓ The cows help replenish and restore the land. Cows produce manure, liquid gold when it comes to fertilizer. This is part of a holistic system that naturally replenishes the soil year after year.
✓ The cows aren't given drugs. They're naturally happy and healthy. They aren't given artificial hormones and they are only treated with antibiotics when they are sick, which is rare (and in those cases their milk is not processed).
These practices result in delicious milk (and buttermilk) with a rich flavor and high nutrition.
Buttermilk is fermented milk. That makes it probiotic (similar to yogurt or kefir). And ours has no fillers or additives. It's old fashioned buttermilk, like in the olden days.
Our milk is pasteurized to the lowest temp allowed, which preserves max nutrition. You won't find those top-quality nutrients and enzymes in milk from the big industrial food companies -- they've been altered by fast, high-temperature, ultra-pasteurization used to gain additional shelf-life.
Our milk is also non-homogenized, leaving the fat globules in their natural state. Some researchers have found that the relatively large, non-homogenized milk-fat globules bind much more readily with the nutrients (like vitamins A & D) found in the liquid portion of milk. The nutrient-carrying globules travel to the stomach and gut where they release the nutrients for use by the body.
Milk fat, in its natural state, can make its way through the human digestive tract. Some people who are lactose intolerant tell us they are able to drink our milk without problems.
Our milk is pasteurized to the lowest temp allowed, which preserves max nutrition. You won't find those top-quality nutrients and enzymes in milk from the big industrial food companies -- they've been altered by fast, high-temperature, ultra-pasteurization used to gain additional shelf-life.
Our milk is also non-homogenized, leaving the fat globules in their natural state. Some researchers have found that the relatively large, non-homogenized milk-fat globules bind much more readily with the nutrients (like vitamins A & D) found in the liquid portion of milk. The nutrient-carrying globules travel to the stomach and gut where they release the nutrients for use by the body.
Milk fat, in its natural state, can make its way through the human digestive tract. Some people who are lactose intolerant tell us they are able to drink our milk without problems.
The buttermilk should last at least 2 weeks after you receive it. There will be a best by date on every jug to help guide you.
Yes, you can freeze buttermilk for up to a year! This allows you to always have some on hand.
Yes, you can freeze buttermilk for up to a year! This allows you to always have some on hand.
