Michigan buttermilk from Moo-villePosted on
Last year we announced we finally found someone who could supply us with Michigan butter, the Westendorp family at Moo-ville Creamery in Nashville, MI. Today we're using all the Moo-ville butter we can get (about 300 pounds each week) in a variety of our pastries, along side great Wisconsin butter. If you love local, you'll be happy to know that in our pound cake you'll find exclusively Moo-ville butter. As we always say, you really can taste the difference!
There’s a great side benefit to Moo-ville’s butter making – buttermilk. When cream is being churned into butter it separates and the liquid released is referred to as buttermilk. At Moo-ville they estimate this milk to be about 2% milk (most commercial buttermilk is made with less rich milk). The buttermilk goes into a culture tank and is heated and then a culture is added and it sits for 6 hours. It is then agitated and stirred to create what we know as buttermilk. My limited reading suggests that originally buttermilk was naturally soured from the bacteria existing in the milk. The combination of time, no refrigeration and naturally occurring bacteria in the liquid from the butter led to fermentation. Dairy farms are now much cleaner environments and very regulated meaning that the milk doesn't have enough bacteria to ferment on its own so dairies add a culture to the buttermilk to sour it.
Nearly all the buttermilk at the Bakehouse for our pastries, cakes and baking classes comes from Moo-ville (about 18 gallons a week). We're sure to use it first in our buttermilk cake layers because it really makes the cake spectacular in flavor and texture. Stop in and ask for a taste or join us for our bake me a cake class in January at BAKE!