Remember the buttermilk problem I was having? (The one where I couldn’t find it despite the fact that it was right under my nose?) It seems to be worse than I thought.
It turns out that there exists a traditional French product which consists of the fermented liquid left over after churning butter. Sound familiar? Lait ribot has been made in Bretagne for thousands of years, and many people drink it straight or to wash down another regional specialty: sweet crèpes or savory buckwheat galettes.
So now I have two buttermilk products from which to choose for my cooking, baking (and apparently drinking) needs. It’s amazing what you can learn when you start researching something.
Originally published on Croque-Camille.