Buttermilk is a fermented dairy product that is made from the liquid leftover after cream is churned into butter. It has a tangy flavor, creamy consistency, and is commonly used in cooking and baking.
Traditionally, buttermilk was made by allowing raw milk to sour over time but modern buttermilk uses live cultures instead. The process of making buttermilk involves adding lactic acid bacteria to milk, which ferments the lactose in the milk and converts it into lactic acid. This fermentation process gives buttermilk its characteristic tangy taste and thick texture.
Buttermilk is a versatile ingredient with numerous uses. It used in baked goods such as pancakes, biscuits, and cakes, where it adds moisture, tenderness, and flavor as well as the natural acidity of the buttermilk interacting with leavening agents such as baking soda to result in a fluffier product. Buttermilk is also a popular base for marinades and brines, as its acidity helps to tenderize meat and infuse it with flavor. It can be used as a creamy dressing or dip when combined with herbs, spices, and other seasonings such as for ranch dressing.
Traditionally, buttermilk was made by allowing raw milk to sour over time but modern buttermilk uses live cultures instead. The process of making buttermilk involves adding lactic acid bacteria to milk, which ferments the lactose in the milk and converts it into lactic acid. This fermentation process gives buttermilk its characteristic tangy taste and thick texture.
Buttermilk is a versatile ingredient with numerous uses. It used in baked goods such as pancakes, biscuits, and cakes, where it adds moisture, tenderness, and flavor as well as the natural acidity of the buttermilk interacting with leavening agents such as baking soda to result in a fluffier product. Buttermilk is also a popular base for marinades and brines, as its acidity helps to tenderize meat and infuse it with flavor. It can be used as a creamy dressing or dip when combined with herbs, spices, and other seasonings such as for ranch dressing.