Earlier this week the New York Times ran a story on buttermilk, and as a result received a flood of inquiries about where to buy the stuff. This piece is a simple how-to for finding quality buttermilk, and also includes a recipe for making it yourself. We're going to give it a shot here, and you should do the same if you're craving some tasty buttermilk:

Some supermarkets carry a product called “whole milk buttermilk” from big dairies like Gustafson’s in Florida and Marburger Farm in Pennsylvania. it is a richer milk than true buttermilk, with cultures added that move the flavor in the rich, tangy direction of sour cream. But, be aware that it can also contain additives for flavor, color and thickness.

“You can get much more depth of flavor from the cultured milks than from buttermilk made from sweet cream,” said Anne Mendelson, a food historian and the author of “Milk: The Surprising Story of Milk through the Ages.” She said that “ripening” the cream first, letting it age naturally, was key for developing rich taste.

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Photo by Garuna bor-bor