Cooking with Buttermilk

Years ago, buttermilk was the liquid left in the churn after making butter. Today, it’s made by adding a bacteria culture to low-fat milk, which thickens the milk and gives it a slightly tangy flavor. Buttermilk will break when heated to a near boil, so it is used mostly in baking or in cold soups, smoothies, or ice creams.

Buttermilk can be used to substitute for regular milk in baking recipes too. Buttermilk adds a wonderful, slightly tangy flavor to quick breads such as pancakes and muffins. Add 1/2 teaspoon baking soda to the dry ingredients for every cup of buttermilk. The baking soda will react with the buttermilk to lighten and aerate.

In you need to replace buttermilk, replace 1 cup buttermilk with 1/2 cup of plain yoghurt mixed with 1/2 cup milk. Or stir together 1 tablespoon lemon juice or white vinegar and 1 cup milk, and let stand 5 minutes before using. Another option is dry buttermilk powder; it can be added directly to the dry ingredients in a recipe or can be reconstituted by combining 1/4 cup powder with 1 cup water.

Buttermilk is also suitable to enrich soups and dressings. For a thick and velvety texture, use buttermilk in cold soups and salad dressings in place of milk or cream. Taste and add a little sour cream for additional richness if desired.