It may seem an unlikely analogy, but mothers and buttermilk have a lot in common. While both can be a little sour, both can also give you a lift and make things better. The only difference being that in the case of mothers, the lift usually results in a better emotional state while in the case of buttermilk the lift takes the form of lighter, fluffier pancakes and biscuits.
My own mother has developed a fondness for old-fashioned buttermilk. Today’s buttermilk is made by adding an acid to low fat milk. The stuff she loves is more like the original that was merely the liquid left behind after churning butter. (That liquid looks like skimmed milk. In the olden days it tasted sour because ripe cream was used to make butter.) My mom drinks buttermilk as part of her daily routine not just because she likes the taste, but because she’s seen an improvement in her Crohn’s disease symptoms since she started.
For me, buttermilk isn’t a drink but an ingredient, so I developed this recipe as a compromise that will make both of us happy this Mother’s Day. This surprisingly yummy drink is one that my mom and I can share. It contains lots of buttermilk (which will make her happy) but the buttermilk is an ingredient among others (and that makes me happy).
Buttermilk Lemonade
(Or, if that sounds too weird for you: Lemony Buttermilk Nog)
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) water
1-1/2 cups (375 mL) lemon juice
1-1/2 cups (375 mL) buttermilk
Combine the sugar and water in a saucepan set over medium-high heat. Cook, stirring, until sugar is completely dissolved. Cool completely. Stir in the lemon juice. Stir in the buttermilk. Chill completely. Serve over ice.
Note: This lemonade just loves vodka and it’s on rather friendly terms with gin as well.
What are you going to eat or drink to commemorate Mother’s Day this weekend?
