Tag Archives: buttermilk


Creme Fraiche

This couldn’t be easier to do and you end up with a tart, thickened cream that melts beautifully into other dishes. I use it to finishes soups, sauces, in panna cotta and ice cream.

Creme Fraiche Ingredients

Creme Fraiche Directions

Warm the cream to about 90 degrees.  This isn’t hot, but warm enough to take the chill off from the refrigerator and it will help the process along. Pour the cream not a bowl and stir in the buttermilk, then cover the bowl. Keep it in a warm place for 12-24 hours, by which time it will have thickened slightly.

Give it a stir, then refrigerate. It will continue to thicken.  Use it where you would use sour cream, and in places you might not – such as stirred into a warm dish where it will dissolve perfectly.  And take heart, because even if your creme fraiche is not thick, it will have a wonderful flavor.

Buttermilk Fried Chicken

This buttermilk fried chicken recipe is a fan favorite that combines flavors of garlic and cayenne to make a succulent meal for the family.

Buttermilk Fried Chicken Ingredients

  • 2 cups
    Kalona SuperNatural 2% Reduced Fat Cultured Buttermilk
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne
  • 3 to 4 pounds chicken, pieces such as thighs, legs or breast
  • 2 to 3 high heat oil such as canola
  • 2 cups flour

Buttermilk Fried Chicken Directions

In a large sealable bag or shallow container, add Kalona SuperNatural™ 2% Reduced Fat Cultured Buttermilk. Whisk in all spices (paprika, black pepper, onion, garlic and cayenne). Add chicken to buttermilk marinade, seal or cover container and place in refrigerator. Marinate overnight if you can, but a minimum of 4 hours for best flavor. Flip chicken in bag or container halfway through marinating. When the chicken is ready, add canola to a large skillet and start heating on medium-high heat. In a large sealable bag, add flour. Place chicken two pieces at a time, seal bag and shake. Make sure chicken is coated well with the flour. Place on a plate and continue coating chicken until each piece is ready. Check oil by dropping a pinch of flour into skillet. If it bubbles, then it’s hot enough. Slowly add chicken to skillet, leaving room to flip the pieces. Fry for 10 to 15 minutes on each side until golden brown. For safety, always check temperature of chicken to be 165F before serving.

You may leave the skin on chicken for crispier chicken or remove for a healthier version. Add enough oil in skillet to have approximately ¼ inch layer before chicken is added.


Cottage Cheese Blueberry Pancakes by Chef Deborah Madison

Spice up your breakfast (or brunch!) routine with these cottage cheese blueberry pancakes. Packed with delicious, antioxidant loaded blueberries and protein-rich organic cottage cheese from Kalona SuperNatural™, these spruced up pancakes are an amazing morning treat.

Cottage Cheese Blueberry Pancake Ingredients

Cottage Cheese Blueberry Pancake Directions

Separate the eggs, putting the yolks in one bowl and the whites in another large enough to whisk in. Add to the yolks the cottage cheese, buttermilk, melted butter sugar and vanilla.  Stir together to blend well with a wooden spoon. Combine the dry ingredients then fold them into the wet ingredients. Add the blueberries. Whisk the whites until they form soft peaks, then fold them into the batter as well to lighten it.

Heat a nonstick pan and melt extra butter.  When sizzling, add the batter in 1/4 cup increments.  The batter won’t spread out because it is so thick, so gently force it out with a knife or spoon.  Cook over medium-low heat until the cakes appear mostly set on top, then work a thin spatula underneath them and turn them over. Cook the second side for about 2 minutes, then ease out of the pan and serve with extra berries and maple syrup.

Makes 12 3-inch cakes


Colorful Buttermilk Coleslaw

Get ready for spring barbeques with this unique take on coleslaw. This rich topping is best served chilled on top of burgers or hot dogs!

Buttermilk Coleslaw Ingredients

  • 1 head cabbage, finely diced
  • 2 to 3 medium carrots, shredded
  • 2 to 3 beets, shredded
  • 1 green apple, peeled and shredded
  • 2 cups Kalona SuperNatural™ Buttermilk
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • ¼ cup sugar
  • 2 teaspoon ground celery seed or celery salt
  • ¼ teaspoon ground coriander seed
  • Salt and pepper to taste

Buttermilk Coleslaw Directions

  • Place cabbage, carrot, beet and apple in a large mixing bowl.
  • In a separate bowl whisk, Kalona SuperNatural™ Buttermilk and mayonnaise together, add lemon juice.
  • Whisk in sugar, celery and coriander.
  • Taste dressing and add salt and pepper to taste. Add more sugar for a sweeter flavor.
  • Fold dressing into vegetable mix.





Buttermilk and Vanilla Panna Cotta by Chef Bret Bannon

This classic Italian dessert is made perfectly with Kalona SuperNatural™ ingredients. A delightful after dinner treat that’s sure to be a hit with the whole family!

Buttermilk and Vanilla Panna Cotta Ingredients

Buttermilk and Vanilla Panna Cotta Directions

  • Take 1/3 cup of Kalona SuperNatural™ Buttermilk and sprinkle gelatin evenly over surface, stirring gently if needed, to combine. Let stand 10 minutes to hydrate gelatin.
  • Meanwhile make an ice bath by placing about 4 cups of ice with 4 cups of water into a large bowl, set aside.
  • Place remaining buttermilk and heavy cream in a medium saucepan. With paring knife, scrape vanilla seeds from pod into cream. Place pod in cream along with sugar and salt. Bring to a simmer for 5 minutes.
  • Remove mixture from heat and add hydrated gelatin. Stir constantly until gelatin has dissolved. Transfer mixture to a medium bowl and set bowl over ice water bath.
  • Stir frequently until thickened to consistency of eggnog and mixture registers 50 degrees on instant-read thermometer, about 10 – 15 minutes. Remove vanilla pod and discard.
  • Place 8 ramekins on baking sheet;  pour mixture evenly among each of the ramekins. Cover baking sheet with plastic wrap, making sure that plastic does not mar surface of cream; refrigerate until just set (mixture should wobble when shaken gently), 4 hours.
  • Un-mold panna cotta from ramekins by placing ramekin in a bowl of hot water for about 30 seconds, being careful not to let custard get wet. Run a knife around edge of custard then tip custard onto dessert plate. Serve immediately. Serves 8,  6 ounce desserts.

SuperNatural Ricotta Cheese

Want to go SuperNatural™ with your recipes that call for ricotta cheese? Making it from scratch is easier than you think, and (of course) we think our organic buttermilk lends an amazing flavor that you won’t get from other recipes that use vinegar to culture the mixture. You will need a fine sieve or cheesecloth to separate the curds from whey – other than that, most home cooks should have everything they need to make this treat!


96oz Kalona SuperNatural Whole Milk

32oz Kalona SuperNatural Half & Half

32oz Kalona SuperNatural Reduced Fat 2% Cultured Buttermilk

1 tsp salt


  1. Add all ingredients to saucepan and heat on medium on stovetop, stirring to prevent the milk from burning.
  2. In about 5 minutes,  the mixture will steam and then curd.  Turn heat down when curds begin to develop and stir for 2 minutes.
  3. Remove and pour mixture into fine sieve, cheesecloth, or a good sized and clean flour sack towel.
  4. Let drain over sink until desired consistency.  (Note: the curding appears subtly, but trust your eye as you notice it’s appearance change).

Use in recipes as desired.  Treat yourself to a preview when the ricotta is still warm (after draining) by spooning a little out and adding a sprinkle of cinnamon, a drizzle of honey, and a few toasted pine nuts on top.

Bonus Recipe: Baked Ricotta

Here’s another incredibly simple way to enjoy the incredibly simple, delicious flavor of homemade ricotta cheese.


4 Cups ricotta cheese

1 handful of your favorite savory herbs (we like marjoram, rosemary, thyme and oregano)

Splash of olive oil


  1. Oil glass ramekin or pie plate and preheat oven to 375F.
  2. Mix drained ricotta with herb of choice and spoon into ramekins.
  3. Bake until the top develops a nice golden color.
  4. Remove from oven, cool just enough to handle and invert onto plate.
  5. Slice into wedges, drizzle with olive oil and serve as an appetizer or as part of a meal spread.