Buttermilk
Buttermilk is a tangy, slightly thick cultured dairy product; historically the liquid left over from churning butter, it's now almost always made by culturing low-fat milk with lactic acid bacteria.
How to buy
Buy cultured buttermilk from the refrigerated dairy case and check the date; it should be thick enough to coat a spoon and have a clear, distinct tang. Powdered buttermilk is a shelf-stable option useful for baking when fresh buttermilk isn't on hand.
How to store
Refrigerate and use within 1-2 weeks of opening. It can be frozen for a few months for baking purposes, though it may separate and needs a good shake or stir once thawed.
Culinary profile
- Flavor
- Distinctly tangy and faintly salty, less rich than yogurt or sour cream, with a clean cultured sourness that balances sweetness in baked goods and tenderizes marinated meats.
- Texture
- Thin and pourable but noticeably thicker than regular milk, sometimes with small flecks of curd visible.
- Aroma
- A mildly sour, fresh dairy smell from lactic acid fermentation.
How to prepare
- Marinade base — Used to soak chicken before frying, where its acidity tenderizes the meat and flavors it throughout.
- Baking liquid — Mixed into batters for pancakes, biscuits, and cakes, reacting with baking soda for extra lift.
- Dressing base — Blended into ranch and other creamy dressings for tang and a lighter body than mayonnaise alone.
- Soured dairy swap — Used in place of some milk in cornbread or waffles for a tangier, more tender crumb.
Classic dishes
American
- Buttermilk fried chicken — Chicken marinated in buttermilk before breading and frying for a tender, tangy crust.
- Buttermilk biscuits — Flaky Southern biscuits leavened with the reaction between buttermilk and baking soda.
- Buttermilk pancakes — Pancakes made tender and tangy by buttermilk in the batter.
- Buttermilk ranch dressing — A creamy herb dressing built on a buttermilk base.
- Buttermilk pie — A Southern custard pie that gets its tang and silky set from buttermilk.
- Red velvet cake — A cocoa cake made tender by buttermilk, balancing the sweetness of its cream cheese frosting.
- Buttermilk cornbread — Cornbread baked moist and tangy with buttermilk in the batter.
- Buttermilk waffles — Waffles with a tender crumb and tang from buttermilk, crisped in a waffle iron.
- Buttermilk mashed potatoes — Mashed potatoes loosened and brightened with buttermilk instead of plain milk.
- Buttermilk panna cotta — A lighter, tangier take on panna cotta using buttermilk alongside cream.
- Buttermilk-marinated roast chicken — A whole chicken soaked in buttermilk before roasting for extra-tender, well-seasoned meat.
- Chess pie — A simple Southern custard pie, with the buttermilk variant adding tang to its sweet filling.
- Buttermilk coleslaw dressing — A creamy, tangy dressing for coleslaw built on buttermilk and mayonnaise.
Indian
- Moru curry (buttermilk curry) — A Kerala-style curry made by gently cooking spiced buttermilk, often with vegetables.
- Chaas — A spiced, chilled buttermilk drink seasoned with cumin, ginger, and curry leaves.
British & Irish
- Soda bread — A quick Irish bread leavened by the reaction of buttermilk and baking soda, no yeast required.
- Buttermilk scones — Scones made tender and slightly tangy with buttermilk in the dough.
Substitutions
- Plain Yogurt — Thin plain yogurt with a little water or milk to approximate buttermilk's tang and pourable consistency.
- Sour Cream — Thin with milk until pourable for a close substitute in baking and marinades.