2

votes

Buttermilk thoughts?

Answered on August 19, 2014
Created August 23, 2011 at 6:41 AM

So with grass fed butter being a paleo staple and milk being occasionally ok by some, what are your thoughts on buttermilk? Yes I am asking another question in my pursuit of a new pancake reciepe, and yes I really want to use buttermilk! So please let me know the good, the bad and the ugly.

Medium avatar

(10611)

on August 24, 2011
at 07:42 PM

Buttermilk is cultured milk, a lot like yogurt or sour cream. Culturing converts at least some of the lactose sugar to lactic acid, lowering the glycemic response considerably, and making milk easier to store. I'd expect that cultured milk products were more common than fresh milk as foods before refrigeration.

Medium avatar

(10611)

on August 24, 2011
at 07:30 PM

What's paleo about hamburger? That requires a non-paleo tool. Swiss steak for sure though. Pounding meat with a rock passes my test.

8828d5922b47a0e2b82bde2232037746

(616)

on August 24, 2011
at 05:40 PM

OK, re-reading what I wrote may have sounded a bit harsh to some so I probably deserve some criticism. What I'm trying to get across is that it's a good rule of thumb for ease of application to this WOE to ask yourself before eating something, "Could I go outside right now and possible find this food outside?" Neolithic humans have been making ground grains for a few thousand years... not nearly far enough back to change gene expression. So why torment yourself trying to make paleo versions of modern foods? That's all I'm saying. As far as buttermilk goes, how easy would it be to get it?

700e6faa830ce9deaae63203dd288764

(50)

on August 23, 2011
at 08:01 PM

Not to mention that grinding up stuff and cooking it on something hot seems to me to be one of the most primal ways of cooking. Now the fact that I want to see if I can recreate some of my favorite childhood food memories in a more responsible way that fits with my evolving food knowledge seems to be a good thing.

5437163ddf70d4532f196bfb4333753e

(3614)

on August 23, 2011
at 02:48 PM

Not everybody is re-enacting a caveman lifestyle, Rick. Making this thing a puritanical endeavor is only going to limit the movement, which will allow big agra and big pharma to divide and conquer. Who really wants that?!?!

07ca188c8dac3a17f629dd87198d2098

(7970)

on August 23, 2011
at 01:33 PM

And our ancestors had meat grinders for their hamburgers but not burr grinders for nut flours? (BTW, have you heard of a mortar and pestle?)

5266ac5977ec9d80ac8047697dbbe55b

(738)

on August 23, 2011
at 12:38 PM

Not advice or an answer! Chill. Not a religion here dude.

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6 Answers

4
5266ac5977ec9d80ac8047697dbbe55b

(738)

on August 23, 2011
at 12:35 PM

Robb Wolf kept stressing in his seminar this weekend that you must always "ask WHO and WHAT" before asking these "is XYZ okay?" types of questions (which we ALL have!). Who are you, what are your circumstances, what is your background, what are your goals, what do you tolerate, etc. For some reason the importance of asking these simple questions only really just clicked for me in his seminar. If you aren't trying to up your performance in a competitive realm, tolerate dairy, have someone who loves pancakes but wants to make some healthier options, etc., then I say go for it!

1
Ce7e28769d92d5de5533e775b1de966e

on August 24, 2011
at 08:14 PM

So I'm assuming you're eating dairy? You can totally make a workable substitution for buttermilk by using: 1c of whole milk and 1tb of either lemon juice or vinegar and let sit for 5 minutes. Like someone mentioned on the thread, Kefir will work nicely. Also plain yogurt.

I say go for the buttermilk - I use when I make some of my ice creams and a few other desserts and it's tasty stuff. Your pancakes will be tasty cakes :)

1
38a5208d553ee117acb9d36d2f683064

on August 24, 2011
at 07:23 AM

I use kefir for pancakes. Although I have to since there is no thing as buttermilk where I live. Since people are more ok with kefir than other dairy, try it.

1
E5c7f14800c5992831f5c70fa746dc5c

(12857)

on August 23, 2011
at 12:05 PM

If you tolerate all forms of dairy I don't see any problems, especially since the amount you use in a recipe will be pretty insignificant. Just make sure to balance it out with a lot of butter on your pancakes :)

0
Medium avatar

(10611)

on August 24, 2011
at 07:47 PM

Buttermilk is a cultured milk product similar to yogurt and sour cream. Culturing converts at least part of the lactose sugar into lactic acid, reducing the glycemic load considerably. I would expect that the cultured products were used more commonly than fresh milk by early man because they can be stored for longer periods without refrigeration.

-5
8828d5922b47a0e2b82bde2232037746

(616)

on August 23, 2011
at 11:54 AM

Why are you making pancakes? Even if you use coconut and almond flour, I don't think our ancestors had bur grinders. The only paleo food I can think of that's like a pancake is made of meat and goes by the name of "hamburger".

07ca188c8dac3a17f629dd87198d2098

(7970)

on August 23, 2011
at 01:33 PM

And our ancestors had meat grinders for their hamburgers but not burr grinders for nut flours? (BTW, have you heard of a mortar and pestle?)

5266ac5977ec9d80ac8047697dbbe55b

(738)

on August 23, 2011
at 12:38 PM

Not advice or an answer! Chill. Not a religion here dude.

5437163ddf70d4532f196bfb4333753e

(3614)

on August 23, 2011
at 02:48 PM

Not everybody is re-enacting a caveman lifestyle, Rick. Making this thing a puritanical endeavor is only going to limit the movement, which will allow big agra and big pharma to divide and conquer. Who really wants that?!?!

Medium avatar

(10611)

on August 24, 2011
at 07:42 PM

Buttermilk is cultured milk, a lot like yogurt or sour cream. Culturing converts at least some of the lactose sugar to lactic acid, lowering the glycemic response considerably, and making milk easier to store. I'd expect that cultured milk products were more common than fresh milk as foods before refrigeration.

700e6faa830ce9deaae63203dd288764

(50)

on August 23, 2011
at 08:01 PM

Not to mention that grinding up stuff and cooking it on something hot seems to me to be one of the most primal ways of cooking. Now the fact that I want to see if I can recreate some of my favorite childhood food memories in a more responsible way that fits with my evolving food knowledge seems to be a good thing.

8828d5922b47a0e2b82bde2232037746

(616)

on August 24, 2011
at 05:40 PM

OK, re-reading what I wrote may have sounded a bit harsh to some so I probably deserve some criticism. What I'm trying to get across is that it's a good rule of thumb for ease of application to this WOE to ask yourself before eating something, "Could I go outside right now and possible find this food outside?" Neolithic humans have been making ground grains for a few thousand years... not nearly far enough back to change gene expression. So why torment yourself trying to make paleo versions of modern foods? That's all I'm saying. As far as buttermilk goes, how easy would it be to get it?

Medium avatar

(10611)

on August 24, 2011
at 07:30 PM

What's paleo about hamburger? That requires a non-paleo tool. Swiss steak for sure though. Pounding meat with a rock passes my test.

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