Until now. Many creameries are starting to bottle their own buttermilk and sell it to some grocery stores and higher-end restaurants. This buttermilk is what remains in the churn after the butter comes together. It often has little chunks of butter actually floating in it, and boasts a tart yet light flavor. It's not seen as a by-product any longer, but as a sought-after ingredient in sweet and savory recipes that more and more U.S. chefs are starting to recognize and demand.
If you have a local dairy you like or folks that sell cheese and butter at your local farmers market, you could begin by asking them about real buttermilk. As the demand and curiosity grows, so too, eventually, will the supply.
→ Read More: How to Find (or Make) Real Buttermilk at The New York Times
Related: What is Bulgarian Buttermilk?
(Image: Megan Gordon)