Buttermilk

Buttermilk is a tangy, fermented dairy product often used in baking and cooking to add richness and a slight acidity to dishes. It is not bound by seasonality and is available year-round. Buttermilk is a staple in Southern American cooking and is also widely used in Indian, Irish, and Eastern European cuisines. It can tenderize meats in marinades, add fluffiness to pancakes, and is the base for dressings and dips.

Buttermilk Synonyms

Cultured buttermilk
sour milk

Buttermilk Substitutes

Eggs

Different Forms/Types of Buttermilk

Liquid

Traditional buttermilk is the slightly sour, residual liquid that remains after butter is churned, used in baking or as a drink.

Cultured

This is the most common form found in stores, where milk is fermented with lactic acid bacteria to produce a thick, tangy cream.

Powdered

Dehydrated buttermilk used for baking; it can be reconstituted with water or added dry to recipes.

How to Choose Buttermilk

When choosing buttermilk, look for cultured buttermilk with a live and active cultures label, ensuring a probiotic content. The freshness can be determined by the sell-by date and the consistency of the liquid; it should be thick and creamy without any separation. If available, opt for organic or locally-sourced buttermilk for the best quality.

Cooking/Prep Tips for Buttermilk

Buttermilk is a tangy, fermented dairy product often used in baking and cooking to add moisture and a slight tang to dishes. For intermediate and expert home cooks, it's important to note that buttermilk's acidity can tenderize meats and react with baking soda to provide lift in baked goods. When using buttermilk in marinades, allow the meat to soak for several hours to tenderize effectively. In baking, ensure that you're pairing it with a leavening agent like baking soda to take advantage of its acidic properties. Buttermilk can curdle at high temperatures, so when using it in sauces or soups, add it towards the end of cooking and heat gently to prevent separation.

Shelf Life of Buttermilk

Buttermilk should be stored in the refrigerator and tightly sealed to prevent absorption of other flavors. Cultured buttermilk typically has a shelf life of about two weeks past the sell-by date if stored properly. Powdered buttermilk should be kept in a cool, dry place and can last much longer. Once opened, it should be transferred to an airtight container to prevent moisture from clumping the powder.

Recommended Brands for Buttermilk

cultured buttermilk: Organic Valley

powdered buttermilk: Saco Cultured Buttermilk for Cooking and Baking

Cooking Techniques for Buttermilk

Baking: Buttermilk is a key ingredient in many baked goods, providing a tender crumb and reacting with leavening agents. It's commonly used in recipes for pancakes, biscuits, and cakes. When substituting for regular milk, adjust the amount of baking soda or powder accordingly.

Marinating: Buttermilk is an excellent marinade base for poultry and other meats due to its acidity, which helps to break down proteins and tenderize the meat. Combine it with herbs and spices for a flavorful marinade.

Dressing and Sauces: Buttermilk can be used to create creamy dressings and sauces. Its tangy flavor pairs well with fresh herbs and spices. To prevent curdling, whisk it in at a lower temperature and avoid boiling.