Buttermilk Pudding with Maple Syrup

buttermilk n maple syrup.blog

This is a delicious snack! I wouldn’t go so far as to serve it as a dessert, but if you like the tang of buttermilk, and the gentle sweetness of genuine maple syrup, you will love this for a wholesome snack that really takes the edge off those hunger pangs!

After wrestling with the inferior buttermilk products that are available, I’ve gone back to making my own. It is really simple, and only complete sloth precludes having a supply on hand at all times.

To make it, heat (I use whole) milk to about 98 degrees. Stir in about three tablespoons of buttermilk and let it sit on the counter until it is clabbered. Then put it into the refrigerator for safekeeping.

This will take longer the first time if you are using commercial buttermilk because of all the things they put in it to keep it “fresh”. I find the commercial kind goes bad pretty quickly, so not sure why they bother with the adulterants.

But after you have your own, keep it going by designating some appropriately-sized jars to keep it in, and just keep a batch going all the time. I use two straight-sided refrigerated salad dressing jars that each hold about twelve ounces, and use out of one while the other clabbers, or is waiting patiently in the refrigerator. When one is empty, I just start up a new one, making sure that there is a good supply for our Special Sunday Pancake Brunches.

So . . . how does all this fit in with the snack shown? Well, that is what the buttermilk looks like when you make it yourself. It isn’t runny and puny; it stands up and fights back. It is almost like a very soft pudding, and is really delicious – rather like a less heavy crème fraîche.

I find myself grabbing a small bowl of it when I am hungry and the next meal is hours (or even minutes!) away.

Of course you can mix herbs with it to make a very low-calorie creamy salad dressing, but it is best to make only the amount you will consume fairly quickly as it separates and doesn’t lend itself to long storage. I haven’t tried adding oil to it for dressing, but that might help it stay coalesced for a longer period of time.


About judilyn

RV'er, foody, caregiver, knowledge seeker
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13 Responses to Buttermilk Pudding with Maple Syrup

  1. gypsy97 says:

    I like buttermilk pancakes and in baked goods, but I’d find it hard to use enough to warrant making it on my own. So I just skip things that call for it.


    • judilyn says:

      It is easier to make it than to find the car keys to go to the grocery store to get it. Pour – stir – ignore – refrigerate. Once you taste it (assuming you like buttermilk to start with), you will NEVER want to go back to the commercial kind. It’s like the difference between the “spongy things” in the bread aisle, and the loaves and buns that come out of your own oven. “Work” time required is about 45 seconds.


  2. Such a velvety/creamy texture!
    This snack reminds me of the Greek Islands, where they simply top homemade thick yogurt with honey. So simple and so tasty! 🙂


  3. cocoryu says:

    I have not tasted buttermilk and that makes me curious on this home made style of yours 🙂


  4. taphian says:

    Looks really refreshing and nice. I drink a lot of buttermilk and use it for muffins. Best regards Mitza

    Liked by 1 person

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