What is Buttermilk?
In the old days, buttermilk was literally the liquid left over in a churn after butter was made. When this liquid sits out, healthy cultures naturally start to develop, meaning that this healthy liquid won’t spoils as quickly as raw milk does.
The buttermilk we buy today in supermarkets is still a cultured milk – pasturized with cultures.
Buttermilk Taste: rich and creamy, slightly sour
Buttermilk Fun fact: buttermilk, just like regular milk, can be low-fat, non-fat or full-fat.
How to Use Buttermilk in Cooking
You can drink buttermilk. Living in Germany, I was spoiled with the buttermilk drinks you could get everywhere, but being back in the States, I’m surprised at how big our supermarkets are, yet, no lime buttermilk?
Buttermilk makes for a super baking ingredient. When buttermilk is used with baking soda, the buttermilk’s lactic acid reacts with the baking soda and results in giving your pancakes and biscuits a perfect uplift and rise factor.
Buttermilk is an excellent choice for tenderizing meat. I often marinate my chicken breasts in the refridgerator overnight in buttermilk. (it works for every recipe since it does not add any flavor).
Buttermilk is a perfect fried batter companion, the classic one being crispy buttermilk fried (or baked, or air-fried) chicken.
How to make your own buttermilk
Have you ever been in the middle of a recipe and suddenly you realize you are out of buttermilk? Do you have milk? And a lemon? That’s all you need. Find out how to make your own buttermilk here.
