Buttermilk is a thick dairy liquid that makes your breakfast cakes very fluffy and soft. It used to be the watery part left over when someone made fresh butter from cream. Now stores sell milk with added cultures to make it taste sour and act thick. Using it in your kitchen helps treats stay moist and makes fried food much more tender.
The Traditional Way
Back in the day buttermilk was just the liquid left over after someone churned cream into butter and it would naturally ferment a bit. This old style was thin and a little sour but it was packed with flavor that people loved to use in their daily bread.
Modern Cultured Buttermilk
Most of the stuff you buy at the grocery store today is actually made by adding healthy bacteria to low fat milk. This process makes the milk thick and tangy which is why it looks so different from regular milk when you pour it out.
Why It Is Used
The acid reacts with soda to help your treats rise in the heat. It makes sure your cakes are fluffy instead of flat. It also helps to soften meat by breaking down fibers. This is why it is a popular choice for soaking your raw chicken.
The Lemon Juice Trick
If you are in a middle of a recipe and realize you forgot to buy some you can just add a tablespoon of lemon juice to a cup of milk. Let it sit for about five or ten minutes until it starts to look a bit curdled and thick because that acidity will act just like the real thing.
Using White Vinegar
Adding white vinegar to milk is a smart trick for many bakers. Just use one tablespoon for every cup of milk you have. This makes the milk tangy which helps recipes turn out right. You probably already have the vinegar in your house right now.
The Cream Of Tartar Method
You can make a great substitute by mixing cream of tartar with your flour. This adds the acid needed for your dough. When you pour in regular milk the reaction happens. It helps your bread rise. This simple trick keeps your baking light and soft every time.
Yogurt As A Swap
Plain yogurt can be thinned out with a little milk to help you finish your cooking. You just need it to be runny. This is a great tip because the yogurt provides a sour taste that makes your food light and flavorful for everyone.
Making It From Scratch
Making butter at home is simple if you just keep mixing heavy cream until the fats stick together. A thin cloudy liquid will start to pool at the bottom of your bowl. This is the original buttermilk and it is a very tasty addition to your kitchen.
Storing Your Leftovers
Fresh buttermilk lasts for a while when it is kept cold. When you have extra try freezing it in an ice tray to avoid throwing it away. This method keeps small bits ready for your next recipe which makes baking muffins at home much easier for everyone.
Why Quality Matters
While the home versions work great in a pinch the store bought cultured kind is usually much thicker and more consistent for professional results. If you are making a very delicate cake you might want to stick to the carton for the best texture possible.
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