Vegetarian Buttermilk Panna Cotta ベジタリアンバターミルクパナコタ

My wife was planning on serving “buttermilk panna cotta” for dessert the night we were having a Hanami celebration with our friends. Then she realized one of the guests was vegetarian so she could not use “gelatin” to make the panna cotta as she usually does. She remembered that in the past we had gotten agar-agar powder to use instead of gelatin for just such a situation. Luckily I was able to locate it quickly in the pantry. She then remembered, that the last time she used it the desert she made was a failure because it did not jell. So she went on the web to see how to use agar as a substitute for gelatin. She discovered that the agar failed the last time because she just treated it like it was gelatin.  From her web search, she discovered that agar is quite different. The quantity of agar can not be directly substituted for gelatin on a one-to-one basis; 1 teaspoon is agar powder typically replaces 1 tablespoon of gelatin. In general agar makes the panna cotta firmer with less melt-in-the-mouth feel than geletin so less agar must be used to make it creamier.  In addition, agar must be completely dissolved, rather than just “bloomed” in cold liquid before heating. Most importantly, it must be heated for considerably more time than gelatin to become activated. My wife found several recipes/instructions on the web and the resulting panna cotta was a complete success. If you were not told you could not tell the difference between the panna cotta made with agar and the one she usually makes with gelatin.

Ingredients:
1 1/2 cups light (or heavy) cream
1 1/2 cups buttermilk
1/2 + 1/8 tsp agar (it has to be completely dissolved in cold liquid)
1/2 cup sugar (or to taste)
1 tbsp vanilla extract 
A pinch of salt

Directions:
Hydrate the agar: In a medium saucepan, whisk the agar powder into the cold cream and let it sit for 5-10 minutes to soften. Heat and Activate: Bring the mixture to a simmer over medium heat, stirring constantly. Once it simmers, continue to boil gently for 1-2 minutes to ensure the agar is fully activated. Remove from the heat and stir in the sugar until dissolved. Allow the mixture to cool slightly (to avoid curdling), then whisk in the vanilla and buttermilk.

This panna cotta was quite a success. There was a bit of a learning curve involved but it was worth it because vegetarian panna cotta is now a viable option for future vegetarian desserts. 

Buttermilk panna cotta バーターミルクパンナコッタ

My wife likes to use buttermilk for many dishes. She even likes to drink it (especially the high-octane kind from Harrisburg farms in Pennsylvania). We have never seen buttermilk in Japan. Originally buttermilk was leftover from churning butter out of cream and as a result had some small chunks of butter floating in it. This type is known as traditional buttermilk. The buttermilk used today is known as cultured buttermilk and is produced from cows milk fermented using one of two species of bacteria; Lactococcus lactis or Lactobacilliu bulgaricus. The fermentation creates lactic acid which is what gives buttermilk its characteristic tart taste.  The fermentation also means it lasts a long time. (My wife found, for example, that buttermilk marked with a due date of Jan 30 was perfectly good in April of the same year). In any case, one day, she decided to make this buttermilk panna cotta (She first called this "pudding" but since there is no egg involved this is more like panna cotta).

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.

Ingredients:
2 tsp. powdered gelatin
2 tbs. water
1/2 cup half and 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

1/2 recipe ingredients:

1 tsp. gelatin

1 Tbs. water

1/4 cup 4% milk

1/4 cup heavy cream

1/4 cup sugar

1/2 tsp. vanilla

1 cup buttermilk 

Directions:
Put the gelatin and water in the top pan of a double boiler. Bloom the gelatin in the water for a few minutes. After it has bloomed heat until the gelatin is melted. Add the half & half, milk and sugar to the melted gelatin in the double boiler. Heat and stir until the sugar is dissolved. Remove from the heat. 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 panna cotta. 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.

Panna cotta from homemade buttermilk 自家製バターミルクでパナコッタ

After my wife made buttermilk using the culture from "The culture for health" we were quite impressed with the quality of the buttermilk. My wife decide to make something using the buttermilk. Since we had some leftover blueberries she decided to use the newly made buttermilk to make panna cotta with blueberry sauce as shown in the first picture.

Ingredients
1 tsp. gelatin
1 1/2 Tbs. water
1 cup 4% milk
1/4 cup sugar
1/2 tsp. vanilla
1 cup buttermilk

For the blueberry sauce:
1 cup of blueberries
1 tsp. Of sugar

Directions:
For blueberry sauce:
Put the blueberries and sugar in a small ceramic dish and cook them at 350 degrees for 30 minutes in the toaster oven until they form a thick type of blueberry jam.

For panna cotta:
Bloom the gelatin in the 1 1/2 Tbs. of water. Put the milk and sugar in a sauce pan and heat until the sugar is melted. Remove from the heat and use several tablespoons of the warm mixture to “temper” the gelatin until it is completely dissolved. Add the tempered gelatin into the rest of the milk mixture and stir completely. Let cool to room temperature. Add the buttermilk and vanilla. Pour the mixture into the containers. Tip the containers using a muffin tin to support them in order to get the beveled appearance. Cool in the refridgerator until the mixture becomes firm. Just before serving spoon in the blueberry mixture on top of the buttermilk mixture to bring the contents of the container even with the top.

This panne cotta turned out well. It was very creamy, slightly tangy and sweet with a vanilla flavor. The blueberries added a nice fresh blueberry flavor that went very well with the vanilla.

Strawberry panna cotta いちごパナコタ

 My wife is into making panna cotta in some small jar we cam across recently. The amount is perfect for us as dessert. This time she made strawberry panna cotta. When we get fresh strawberry, I usually wash the strawberries, hull, cut into small pieces (small one quartered and large ones quartered and then halved). I place the strawberries in a sealable container, add some sugar (depending  on how sweet the strawberries are) and and triple sec  to taste. Then marinate them for a while in the refrigerator. This makes even not-so-good strawberries palatable and we eat as is or add it to the yogurt.  She used these marinated strawberries for panna cotta.

Ingredients:
1 tsp gelatin
1 1/2 Tbs. water
1/2 cup 4 % milk
1/4 cup sugar
1/2 cup strawberry puree (marinated strawberries as described above pureed)
1/2 tsp. vanilla
1 cup buttermilk

Sauce;
Strawberry puree to top off the jars

Directions:
Bloom the gelatin in the water. Warm the milk and sugar in a saucepan until the sugar is dissolved. Use the hot milk mixture to temper the bloomed gelatin until it is completely dissolved then add it back into the warm milk mixing to thoroughly combine. Add the strawberry puree and vanilla to the buttermilk and stir completely. When the milk sugar mixture has cooled to room temperature add the buttermilk mixture. Distribute to the serving jars (or containers). (Fills about 6 of the small jars). Put in the refridgerator until it becomes firm. When it is firm top with the rest of the strawberry puree.

This is a lovely refreshing dessert. The texture is very creamy. The bright slightly sweet strawberry flavor completely infuses the milk mixture and is very nice with the slight tang of the buttermilk. A perfect way to end a meal.

Mint panna cotta ミントパナコタ

 Now that my wife is making buttermilk she has to come up with ways to use it. It is an heirloom culture so it can be used over and over again but it has to be used every week or so to stay healthy. So she is experimenting with different variations of dessert panna cotta. Or as she refers to it “variations on a theme by Paganini*”. No hardship for me. Keep them coming.  

*  This expression refers to a work by Johannes Brahms based on the caprice No. 24 in A minor by Niccolo Paganini. The work consists of two books. Each opens with the theme Paganini’s caprice No. 24 followed by fourteen variations. Hence variations (of panna cotta) based on a theme. 

Ingredients:
1 tsp gelatin
1 1/2 tsp water
1/2 cup 4 % milk
1 cup fresh mint leaves bruised with a meat pounder or torn into pieces (to release more flavor)
1/4 cup sugar
1/2 tsp vanilla
1 1/2 cup buttermilk

Sauce:
1/2 cup water
1 cup fresh mint bruised
1/4 cup sugar

Directions:
Bloom the gelatin in the water. Add the milk and mint to a sauce pan and gently heat to infuse the milk with the mint flavor. Continue gently heating until mint flavor is to taste (as shown in the second picture). Strain the milk mixture and put it back in the pan. Add the sugar and gently heat and stir until the sugar is dissolved. Let the milk mixture cool to room temperature. Add the buttermilk and vanilla. Distribute to the serving jars. Chill in the refridgerator until the mixture is firm.

For the sauce:
Put the water and mint in a sauce pan. Heat until the the water has a mint flavor to taste. Drain and return liquid to the sauce pan. Add the sugar and heat the mixture until the sugar has melted. When it has reached room temperature top off the serving jars with the mint sauce.

Again, this a very nice dessert. It is very creamy in texture. The mint flavor infuses throughout and very refreshing. Another good way to finish a meal.

Buttermilk ice cream バターミルクアイスクリーム

Since my wife started making heirloom buttermilk, she has been exploring recipes to use the buttermilk she makes. One of the reasons is that since this is "heirloom", the prior batch is used to inoculate and make the next batch. She was worried if she does not make the next batch in a reasonable amount of time (few weeks??), the inoculant may get too weak to make the next batch. So she is trying to use the buttermilk at a regular rate. She made several varieties of buttermilk panna cotta. This time, she made buttermilk ice cream.

She topped the ice cream with peach puree. The ice cream was very good with a nice mild buttermilk flavor and the peach puree went well with it. (the original peach was too hard and the puree was much better).

We mentioned our old (then) ice cream maker with a compressor (self-freezing) in a blog in 2017. After that post, we again completely forgot about the ice cream maker until now. We got it out of the basement. I first tested it with just water to see if the compressor still worked. Amazingly, it did! The bottom of the chamber got cold and formed ice in a few minutes. Then, I tested the churner. It worked as well. This machine must be close to 30 years old and we are amazed that it still works. In any case, my wife was “good to go” for making buttermilk ice cream.

Ingredients:
1 cup (200 g) sugar
3 Tbs. (20 g) cornstarch
1/8 tsp. (0.5) Kosher salt
2 large eggs (100 g). I used pasteurized eggs.
1 cup (225 g) heavy cream
1 1/4 cups (285 g) buttermilk

Directions:
In a sauce pan mix together everything except the buttermilk. (I used a double boiler to reduce the risk of having the mixture curdle.) Keep stirring on medium heat until the mixture starts to thicken. According to the instructions, when the mixture starts to bubble keep stirring for at least a minute to neutralize the starch-dissolving enzyme found in egg yolks. Remove from the heat and strain the mixture to remove any lumps that may have formed. When the mixture has cooled to room temperature stir in the buttermilk. Refrigerate the the mixture until it is about 40 degrees. (I used an ice bath to reduce the temperature of the mixture.) Churn the mixture according to the instructions for the ice cream maker. The final product is shown in the following picture.

This was a wonderful ice cream. It was smooth and creamy. It had a nice bright flavor with an interesting tanginess (from the buttermilk ?) that kept it from being cloying or boring. It also had a somewhat vanilla flavor (even though no vanilla was added). Unlike most recipes for buttermilk ice cream, some of which call for as many as 6 egg yolks, this one contained only two whole eggs. The recipe said that the addition of the cornstarch replaced the need for so many egg yolks to achieve its smooth creamy texture. Having replaced the egg yolks with cornstarch we would like to think that this ice cream was better for us than the other egg yolk based recipes. (Although, in all honesty we would have to admit that the amount of heavy cream used may negate whatever “brownie points” we may have gotten in the health department for the reduction in egg yolks.) Even though, as I have mentioned before, in general, I do not like buttermilk, I had absolutely no trouble eating more than my share of this ice cream. And again, I am astounded that the ice cream maker still works. 

Chocolate vanilla panna cotta チョコレート、バニラ パンナコッタ

As I mentioned before, my wife grew up with desserts as the end to a dinner. It was a kind of parental bribe, "eat all your dinner or you won't get dessert." So for a little kid the dessert was almost the goal of the meal. As I also mentioned I did not grow up with desserts so if my wife wants one usually she has to make it. (I, however, am not the least bit averse to helping her eat any dessert she may come up with) She makes a buttermilk panna cotta that we really like. With this success and after cruising several recipes on the internet, she was inspired to try a variation. She came up with this two layer, chocolate and vanilla panna cotta. She served it in a small double walled espresso glass. This makes a nice dainty dessert that is perfect for us. The recipe, however, can be scaled up for larger servings. 

Ingredients:
1 tsp. gelatin
3 Tbs. water
3/4 cup 4% milk
3/4 cup cream
1/4 cup sugar

for flavoring:
1/2 tsp vanilla
3 Tbs. cocoa powder

Directions:
Bloom the gelatin in the water and set it aside for a few minutes. Add the milk, cream and sugar to a sauce pan and heat gently until the sugar melts (don't boil). Take a ladle of the warm milk mixture and add to the gelatin mixture until the gelatin is completely melted into the milk. Add the melted gelatin into the rest of the milk mixture. Divide the milk mixture in half. Add the vanilla to one of the halves. Pour into a glass container that has been tipped on its side. See picture below.

Put into the refrigerator until it becomes firm. Meanwhile put the cocoa powder in a small bowl. Scoop in some of the milk mixture and stir to form a paste. Add back into the milk mixture. Stir to fully incorporate. When the vanilla mixture become firm add the chocolate mixture on top. Put back into the refrigerator until everything becomes firm.

This is a lovely little dessert. The texture is very creamy and smooth with a nice chocolate flavor contrasted with the vanilla. Just a few sweet bites to round out any dinner.

Table of Contents 2026

January 2026
January 1     Happy New Year 2026 明けましておめでとうございます
January 2    “Ozoni” New Year’s Soup お雑煮 2026
January 5    Osechi from Sushi Taro 2026 すし太郎のお節
January 8    Chocolate Brownie Pudding チョコレートブラウニープディング
January 11    Japanese “Kabu” Turnip Simmered in Broth 蕪の煮物
January 14    Japanese Sweet potato Blini さつまいもビィリニ
January 17    Simmered “Satoimo” taro with squid 里芋とイカの煮物
January 19    Grilled Beef Tongue 牛タンの焼肉
January 20    Persimmon in Tofu Dressing 柿の白和え
January 23    Cauliflower-puree Blini カリフラワーピュレー　ビィリニ
January 25    Gingerbread Pancakes with Date Sauce ジンジャーブレッドパンケーキ
January 26    “Bento” Lunch Box 弁当
January 29    Chestnuts and Apple Blini 栗とリンゴ味のビリニ

February 2026
February 1    Warm sake on a cold night 寒夜の燗酒
February 4    Cranberry sauce muffins クランベリーソースマフィン
February 7    Appetizers; one with Shad Roe 酒のつまみ
February 10    Custardy Apple Cake カスタードアップルケーキ 

February 13    Salted “Kabocha” 塩かぼちゃ
February 16    Fried “Renkon” Lotus Root with “Aonori” dried seaw...
February 19    Valentine‘s day sashimi dinner バレンタインデイ刺身ディナー
February 22    Valentine’s day cake バレンタインデイケーキ
February 25    Crispy Cheese Rice Puffs チーズライスパフ
February 28    Persimmon and “Kabu” turnip salad 柿と蕪のマリネ

March 2026
March 3    Peanut butter pancake ピーナッツバターパンケーキ
March 6    Cold Jade Eggplant in broth 茄子の翡翠煮
March 9    Cream Cheese Biscuits クリームチーズビスケット
March 12    Roasted Red Pepper Sauce V2 赤パプリカのソース
March 15    Pan-fried Oyster Mushroom 平茸の洋風ソテー
March 18    English Muffin Loaves イングリシュマフィンローフパン
March 21    Honey Oatmeal Roll 蜂蜜とオートミールのロールパン
March 24    Shrimp and Grits with Poached Egg 温玉のせ海老とグリィツ
March 27    Sweet potato gnocchi さつまいものニョキ
March 30    Japanese Fluffy “Soufflé” Pancake (version 2) 日本風フ...

April 2026
April 2    Hanami 2026 花見2026
April 5    Hanami 2026 #2 and #3 花見2026、二回目、三回目
April 8    Baked Spaghetti (angle hair) Cup with meatballs オー...
April 11   “Atsu-age “ Fried Tofu 厚揚げ
April 14    Mango Crumb Bars マンゴークラムバー
April 17    Vegetarian Buttermilk Panna Cotta ベジタリアンバターミルクパナコタ
April 20    Strawberry Cream Cheese Cupcakes 苺とクリームチーズのカップケーキ