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I made this pudding using the buttermilk substitute by doing the milk+vinegar thing, and it worked out well! It tasted really great.
Yum! I made this for my mother and she loved it — and so did I. Since I’m trying to cut back on the amount of sugar in my diet, I’ve tried a few modifications. Cutting the sugar to 1/8 cup and adding 2 tiny scoops of Stevia Extract* makes the pudding sweet enough for me, especially with some fresh fruit on top.
* Trader Joe’s Organic 100% Pure Stevia Extract (where one bottle is 1 oz and has 622 servings in it!)
So, pudding has been made and is now firming up in the fridge. I’m making a blackberry lemon compote to serve with it. We’ll see how it goes!
Will adding more gelatin to make it firmer change the flavor at all?
This is extraordinary. I used 1/4 cup agave nectar instead of the sugar, and reduced the cream by 1/4 cup. I’m so happy to have this in my life now. Thank you for posting the recipe!
This pudding is great – it’s my top crave this summer. Greetings from Poland – where buttermilk is really popular for drinking straight up or mixed with fruit. I personally love it with strawberries and I topped this pudding with them.
I also blogged this recipe in Polish, only changing the way I deal with gelatin and it amount (+ half a teaspoonful) – I put it in freshly boiled water (50 ml) and whisk vigorously, then I add cream and sugar and heat the mixture delicately, without boiling, as it would ruin the gelatin.
Would one be able to use artificial sweetener instead of sugar in this recipe?
I suppose. I encourage you to give it a try and let us know your results in the comments. =) ~Garrett
This was delicious, thanks for the recipe. The tartness of this reminds me of some indian desserts. It was good to make it according to this simple recipe the first time around, but I think it would be yummy to put in some chopped pistachios and cardamom next time. Also I think it would be interesting to modify this to make buttermilk chocolate pudding. And it will be a great thing to have on hand in the summer to serve with berries.
This sounds like pannacotta a tad healthier! Can imagine how deliciously smooth it is. Leftover buttermilk can be enjoyed by puree-ing your favourite (frozen) berries and a teaspoon of powdered sugar into it – a yumsome health drink if ever I tried one!
Late comment, but..
This is delicious. Made it up for dinner tonight and managed to finish the whole batch between three people. This one is a keeper.
You can order culture from New England Cheesemaking and make your own buttermilk. It is much better than store bought.
I tried this with 1/8 cup cocoa powder to make it chocolate. It was really good. I also used half & half instead of cream.
Nifty idea, did it drown out the buttermilk flavor or was it still there? I may try this myself. =) ~Garrett
Cant wait to try this pudding recipe. Below is the only recipe I have using buttermilk. Serve over ice cream, waffles, or pancakes:
1/2 cup sugar
3/4 cup buttermilk
1 stick butter
2 Tbsp. light corn syrup
1 tsp. baking soda
Bring to a boil and boil for 7 minutes. Remove from heat and add 1 tsp. vanilla.
I am Russian so drinking buttermilk doesnt seem strange to me at all. I made this using American Buttermilk and it turned out very well. It tasted exactly how I expected though. I would like to try this recipe with fruit flavored buttermilk, but I am wondering if I should then omit the vanilla? And is buttermilk the same as Kefir?
Buttermilk is a byproduct of the butter making process. Kefir is fermented milk using keifr grains. As for the fruit and vanilla, it’s up to you and what you like. ~Garrett
This pudding was absolutely lovely. The first time I made it I had half & half so I used that instead of cream. I also wanted to use it up so the ratio to buttermilk was closer to 1 to 1. It was really good & drinking buttermilk straight literally makes me gag (I tried it once).
In Denmark it’s called kærnemælk and is drunk straight from the glass.
I can’t wait to make this- it sounds so good!
We live in Finland, and we’re not big fans of piimä (Finnish for buttermilk) as a drink, but this was delicious. It was a perfect thing for dessert on a summer night.
This recipe was delicious. We have a milk cow and make our own butter, so I used some of our fresh buttermilk. Not sure if this changed the taste; it was probably not quite as tangy as it would have been with store-bought.
I topped it with sweetened balsamic strawberries which added a nice tartness to the creaminess of the pudding. I’m sure that I’ll be making it again.
Mmmm, I made this recipe the other day, but I didn’t use buttermilk. I used raw milk that had soured a bit too much for drinking (raw milk that has cultured on it’s own is still edible, just not “naturally” sweet anymore because the probiotic lactobacillus have consumed the lactose and changed the flavor, unlike pasteurized milk, which actually spoils [putrifies] as it ages). I added the milk after heating the cream so as to not kill off the good bacteria in the milk. The pudding was very good, and my 10 yo son enjoyed it very much with sliced bananas on top for an after school snack and again for breakfast.
I made the recipe with kefir, which I make at home. Delicious, if I do say. I got a little separation, though, with a clear gel on the bottom. I think I hurried the recipe and didn’t let it cool to room temp before adding the kefir and refrigerating. Suggestions?
Don’t use kefir and let it cool. ~Garrett