Here’s your public service announcement to start using more buttermilk! While it can certainly be enjoyed as a beverage on its own, buttermilk is incredibly useful in a magnitude of ways. In baked goods, buttermilk kicks off a delicious chemical reaction when lactic acid in the milk combines with baking soda to create rise in doughs and batters. It can also be used as a marinade to help break down proteins and tenderize meats. Look for buttermilk in health stores and most chain grocery stores.
Flavor and Texture of Buttermilk
Think about the texture of buttermilk as similar to thinned out greek yogurt, creamy, rich, and coats the back of a spoon. The conversion of milk sugars into lactic acid during the fermentation process gives this luscious dairy product a tangy acidity that’s delicious in cooked dishes or baked goods. Despite having a rich and creamy mouthfeel, buttermilk has a lower fat content than most milk, which means it is more likely to curdle. So to keep the curds away, warm buttermilk over medium low heat before adding to hot liquids.
Storage and Usage of Buttermilk
Buttermilk can last up to a week past the sell by date when stored in the refrigerator. Just be sure to give the bottle a good shake before using as the milk solids might have separated while sitting. To stretch your buttermilk’s shelf life even further, freeze it for up to three months and thaw in the refrigerator. To make your own version of buttermilk when you’re out of it at home, add one tablespoon of white vinegar or lemon juice to one cup of milk.
Give buttermilk a try in soup with our creamy Buttermilk Corn Soup with Charred Tomatoes. Bring some tangy flavor and lightness to your baking with our Banana Bread and Red Velvet Cake. Or add it to jalapeno cornbread for an extra spark of richness that compliments the heat!