In the past, buttermilk was churned from cream; today it is made by adding a harmless bacteria to pasteurized milk. When the milk is heated, the bacteria converts lactose (milk sugar) to lactic acid. It is this acid that gives buttermilk its characteristic tangy taste and velvety consistency.
Beyond Biscuits
Most of us have used buttermilk in a specific recipe, only to leave the rest of the carton unused in the refrigerator. But buttermilk is as versatile as many of its cousins in the dairy case. Instead of yogurt, try blending buttermilk into fruit smoothies. Or use buttermilk in place of heavy cream to enrich dressings, sauces, and soups, as in our elegant pureed squash soup.
Buttermilk also makes an ideal marinade for lean meats, particularly chicken and fish, since the lactic acid has a tenderizing effect on proteins. Our baked chicken stays tender and juicy after just an hour of marinating, without any additional fat.
Even pancakes are better — and better for you — when made with buttermilk instead of whole milk. Lower in fat, they are fluffier, too, since the lactic acid reacts with the baking soda in the batter, causing it to rise the way yeast would. So why not whip up a batch? Once you try some of these recipes, you'll appreciate buttermilk anew — for its guilt-free, old-fashioned flavor.
Do You Know?
Originally, buttermilk was the thin liquid that remained when fresh cream was churned to make butter– and that's how it got its name.
The Menu
Whole Wheat Buttermilk Pancakes
