The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy
Diane St. Clair
Format: PDF / Kindle (mobi) / ePub
The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy offers 100 recipes, from sweet to savory, designed to showcase the best that buttermilk can contribute to food, all set in the context of what it is like to live and work on a small Vermont artisanal dairy.
“Since I met Diane over a decade ago, she has shown an unwavering dedication to her family, to her farm and livestock, and most important to the quality of butter she produces on a daily basis. And over the years, she has given me a new understanding of, and appreciation for, commitment. As with anything she undertakes, The Animal Farm Buttermilk Cookbook is a product of thought and care.Through her recipes, devoted entirely to what she describes as the ‘elixir of the human race,’ Diane draws you into the rhythms of life on a farm. It is all at once introspective and celebratory. It is a lifefilled with respect.”
—Thomas Keller, The French Laundry
“The first time I tasted Diane’s butter, I was blown away. And when I later sampled her buttermilk, it was a revelation: gorgeous globs of that golden butter suspended in creamy, tangy buttermilk. Of course I wanted to put it in everything! From the moment I met Diane, I’ve been in awe of her vision, passion, and dedication. Milking cows at dawn during those Vermont winters is not for the faint of heart! She set out to do something her way—making farmstead butter and real buttermilk—and has succeeded brilliantly. I’ve been lucky enough to not only know Diane, but to have visited her farm and have her cook for me—an absolute treat. She claims the dishes are simple, but those meals have become some of my favorite food memories and I always find myself eating long after becoming full at her table because everything is so delicious. This book beautifully shares both her life as a dairy farmer and artisan, and many of her incredible recipes, and will have you seeking out great buttermilk to cook and bake all year round.”
—Barbara Lynch, chef/founder, Barbara Lynch Gruppo
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, and artisan breads, but “real”
dairy has been slower to reach a wide market. In fact, 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, Diane St. Clair takes butter and buttermilk production to a new level. The Animal Farm Buttermilk Cookbook explains her techniques, from animal husbandry and land management, to her creamery processes. Here you’ll learn how to make your own butter and buttermilk at home, and then experiment with the fabulous ways in which buttermilk enhances food flavors and textures.
You’ll also find 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 béchamel pizza, the spicy buttermilk gingerbread, and pork chops smothered in buttermilk sauce. Buttermilk is not just for waffles anymore—although
the best waffle recipe you’ll ever find is in this book!
the many things you can do with real buttermilk—the elixir of the human race! You will learn how to make your own buttermilk and how adding it to any number of foods can enhance their flavor and texture. And finally, as my farm has its own “taste of place,” which is contained in all of the dairy products we make, so too does it have its own unique sense of place. Through stories about the people, animals, and traditions of the farm, you will get to know this small slice of Vermont, and my small
pepper Toss the cabbage, scallions, jalapeño, and cilantro in a large bowl. Pour the dressing over all and toss to coat well. Season with salt and pepper to taste, and add a little extra cilantro if desired. The slaw will give off some liquid as it sits, so be sure to stir to blend everything together before serving. green bean and potato salad with buttermilk dressing The mustard, lemon juice, and buttermilk blend together here to make a vibrant combo that really dresses up a bowl of
slightly unusual raita contains yogurt, buttermilk, chopped cooked spinach, golden raisins, and spices. Spooned next to the sliced meat, it looks as good as it tastes. makes 6 to 8 servings 6 cups buttermilk 6 garlic cloves, smashed Salt and freshly ground black pepper 1 (6- to 7-pound) bone-in leg of goat raita ½ cup chopped cooked spinach ½ cup plain nonfat Greek yogurt 6 tablespoons buttermilk 2 tablespoons golden raisins 1 small garlic clove, minced 1 teaspoon ground cumin ½
soups or smoothies). 3 Gather the cheesecloth or towel and let the curds continue to drip for an additional 30 minutes, or until they are thick but not totally dry. (You can hang the towel over your kitchen sink or tie the ends around a wooden spoon and suspend it over a deep pot.) 4 Turn the cheese out of the cheesecloth and into a bowl. Add a liberal amount of salt. (Salt enhances the flavor of cheese and also helps the cheese to shed its moisture.) Make sure to mix well when salting. Store
cups boiling water 1 teaspoon vanilla extract ¼ teaspoon salt 1 Preheat the oven to 350°F. Grease a 9-inch square baking pan. 2 To make the cake, in a medium bowl, stir the flour with the brown sugar, cocoa, baking powder, baking soda, and salt. Stir in the buttermilk, melted butter, and vanilla. Then stir in the chocolate chips and hazelnuts. Spoon the batter into the prepared pan, and don’t be worried about spreading it right out to the edges. 3 To make the sauce, put the brown sugar and