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Buttermilk Cooking Tips and Hints

Buttermilk makes an effective marinade for meats

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A glass of milk (left) and a glass of buttermilk (right). Buttermilk is thicker and covers the glass
Ukko-wc/Wikimedia Commons

Buttermilk Cooking Tips and Hints

Buttermilk is excellent in baked goods, and also as a soup and salad dressing base. It lends a rich, hearty flavor with fewer calories than milk or cream. The tangy flavor of buttermilk goes well with sweet fruits such as peaches, cherries, and pears, particularly as creme fraiche.

The acidic properties of buttermilk make it an effective and flavorful marinade, particularly with poultry. It is used as an acidic ingredient in baked goods to combat dingy grayish discoloring often caused by the chemical reaction of blueberries, walnuts, and other foods that give off a blue cast. It also promotes browning of baked goods and improves texture.

Many prefer dipping meat, poultry and fish in buttermilk rather than milk before coating for frying and baking.

Unless you feel adventurous and are not concerned about failure, use leavened recipes specifically designed with buttermilk as an ingredient rather than substituting buttermilk for milk.

In savory recipes, this is not such a concern as usually no leavening is involved, but be aware that a slight tangy flavor will be imparted to the food, much like that of sour cream or yogurt.

More about Buttermilk and Buttermilk Recipes:

What is buttermilk? Does it contain butter? FAQ
Buttermilk Cooking Tips and Hints
Buttermilk Storage
Buttermilk Substitutions, Measures, and Equivalents
Buttermilk History
Buttermilk Lore and Legends
Buttermilk Health Benefits
Buttermilk Recipes
 

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