Buttermilk was often enjoyed by my family as I grew up as a night-time snack with crackers. I have many memories of my dad standing at the end of the kitchen counter drinking the stuff. He would crush a few crackers into the buttermilk and eat them with a spoon. It’s about like eating soup with crushed crackers.
My parents and brothers liked buttermilk, but I never did. I tried it a couple of times, but one taste was all the sour I could stand. Later, when I was married and learning to cook, I discovered great recipes that called for buttermilk like pancakes and puddings (a pudding recipe is coming soon).
A few days ago I came across smittenkitchen.com’s blog with buttermilk as an ingredient. It looked so interesting that I decided I just had to try it out. It’s a strawberry milk recipe, and it is G-O-O-D!
I had just bought strawberries at the farmers market. Of course, I didn’t have any reason to keep buttermilk in my fridge (buttermilk still had not won me over), so I went to the grocery store to get some.
Smittenkitchen.com explains the instructions well. For instance, the recipe clearly indicates that you’re supposed to “mix strawberries and sugar … and let them macerate for at least an hour.” Well, I guess I was too excited to try this interesting recipe that I totally forgot to let the strawberries and sugar “macerate” in a bowl.
I mixed them but then added the milk and buttermilk…
then let it set all night in the refrigerator.
The next morning I fixed omelets for my husband (Mr. Fun) and me and served the special milk/buttermilk strawberry drink. It was incredibly delicious, and Mr. Fun loved it! We especially liked the “dessert” of strawberries at the bottom of the glass after drinking the milk. I had extra milk left and had some that afternoon and the rest of it the next morning for breakfast. I definitely will be making it again.
Here’s my version of Strawberry Milk: