Uses for Buttermilk

Buttermilk is an acidic derivative of milk that cooks use to add a tart flavor to a number of dishes. Although it was originally the liquid left after butter was churned, it is now typically made by adding bacteria or certain kinds of acid to nonfat milk.

Pancakes

The classic use for buttermilk is in pancakes. A basic recipe for buttermilk pancakes is 1 cup of buttermilk, 1 cup flour, 1 egg, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 2 tbs. melted butter, 1 to 2 tbs. sugar, and salt to taste.

Baking

Most baking recipes that call for milk can have buttermilk substituted. Biscuits, pound cake, cornbread, and other baked goods are all great with buttermilk.

Fried Chicken

For zesty and tender fried chicken, marinate your chicken overnight in buttermilk and whatever spices you want. Dip the chicken in egg and bread crumbs as usual before cooking.

Pastas

Buttermilk adds a great flavor to pasta dishes. Mix buttermilk and wilted arugula into penne with some parmesan cheese, or add buttermilk to baked macaroni and cheese.

Substitution

To make a buttermilk substitute, just add a tbs. of vinegar or lemon juice or two tsp. cream of tartar to a cup of milk and let it sit for ten minutes.

References

• Buttermilk