Traditional old-fashioned buttermilk was the by-product produced when cream was churned into butter, then allowed to ferment. The ready-to-use buttermilk we buy today is similar, but is made by adding bacteria cultures to cow’s milk.
Did you know you can make buttermilk at home? The easiest way is to simply add 1 T fresh lemon juice or vinegar (white, apple cider or rice vinegar) to a cup of milk and stir. Allow it to stand at room temperature for about 10 minutes before using.
For tender, juicy meat, add buttermilk to marinades, or use it plain as a brine (hello, the world’s best fried chicken!). It also adds delicious tang and creaminess to salad dressings, sauces and dips. But that’s not all buttermilk can do – it’s the ultimate ingredient in fluffy, light bakes.
Try these 18 brilliant recipes starring buttermilk…
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