I myself would never like to "drink" buttermilk by itself, even though I have tasted it, but using in baking or this type of dish it is quite good.
2 tsp. powdered gelatin
2 tbs. water
1/2 cup half & half plus 1/2 cup milk (or you could use 1 cup of heavy cream instead for a really luxurious pudding).
1/2 cup sugar
1 tsp. vanilla
2 cups buttermilk
Bloom the gelatin in the water. Put the half & half, milk and sugar in a sauce pan and heat until the sugar is dissolved. Remove from heat and add the gelatin stirring until it is dissolved. When the milk mixture has cooled to room temperature add the vanilla and the buttermilk. Mix thoroughly. Pour into small ramekins or Pyrex dessert bowls. Put into the refrigerator until set.
This is a lovely pudding. It is not too sour or too sweet. It has a nice fresh tangy taste and smooth texture. It is also fairly easy to make.