Food Friday: Buttermilk

10 05 2013


Anytime something has a moist and delectable flavor that I just can’t put my finger on, the answer to the question, “what’s in this?” always comes back “buttermilk.”

Originally, buttermilk was the leftover liquid from churning butter, but now you can find cultured buttermilk in liquid or powdered form. It’s great to provides that tangy flavor profile in baked goods, salad dressings, and sauces.

Since I often buy a carton to use for just one recipe, and then have some leftover, I like to pour it in ice cube trays to freeze individual portions for later.

If you ever find yourself out of buttermilk, you can always make some up by mixing one cup milk with one tablespoon vinegar. Let sit for five minutes while you prepare your other ingredients. Voila! Instant buttermilk. No more excuses on a Saturday morning when you’re craving some fluffy pancakes. Yogurt can also be used in a pinch. In fact, if it’s the healthful probiotics you’re after that have become so popular, buttermilk contains them as well.

But there’s nothing like the real thing. Buttermilk goes great with any kind of berries or fruit and also pairs beautifully with sweets to balance such as honey and sugar.

Southerners love their buttermilk in baked goods, so here’s a great recipe from Martha for Oatmeal-Cherry Biscuit Scones that calls for delicious buttermilk in moist summery scones.




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