Kate'S Buttermilk, 32Foz

Kate's Creamery Kate's Buttermilk (32 fl oz) is a small‑creamery style cultured buttermilk you’d find in the refrigerated dairy case alongside milk, cream, cultured yogurts and baking staples like sour cream. Packaged for home use as a one‑quart bottle or carton, it reads like an artisanal farmhouse product: “cultured buttermilk,” active yogurt cultures listed (L. bulgaricus, S. thermophilus), and a claim that cows are not treated with artificial growth hormones (with the FDA disclaimer). It’s pitched to home bakers and cooks who prize real ingredients for weekend baking, pancakes, biscuits, dressings and marinating fried chicken — occasions where tangy dairy adds lift and richness. The brand positions itself as a small‑batch, old‑fashioned Maine creamery: family‑run, farm‑fresh, award‑winning and “not made with preservatives or thickening agents.” Label characteristics lean into a natural/wholesome halo rather than kid‑targeted or organic certification; there’s no USDA organic badge, but the product emphasizes “cultured,” “gluten free,” “pasteurized,” and traditional craftsmanship. In plain terms, this is a minimally processed dairy product: milk/cream pasteurized and cultured to produce buttermilk without added stabilizers. Sensory notes: pourable yet creamy with a silky mouthfeel, bright tang, and a faint buttery richness from being made from cream churns; aroma is fresh and slightly lactic. Ritual uses are simple — measuring into batter, spooning over hotcakes, or whisking into dressings — and the jar/jug is kept in the fridge where it becomes a go‑to ingredient for home cooks seeking authentic dairy flavor in everyday American cooking.