This is a collection of tasty sweet and savory buttermilk recipes for you to enjoy. Also, this article will teach you more about what buttermilk is and how to bake with it.
How to bake with buttermilk
I get many questions about the ingredients I use in the recipes. Some of these questions relate to how to bake with buttermilk, so I thought it would be a good idea to write an article and help you, my readers, figure out how to use this magical ingredient.
I will also teach you how to replace it when you don't have access to it, so you can still enjoy your favorite recipes.
What is buttermilk?
Buttermilk is a by-product of butter churning. It is the thin liquid left behind after the butter is produced.
This is how the buttermilk used to be made in the past, at the farms. Many families had a milk cow, and the butter they made was sold to provide a small income.
When butter started to be produced on a larger scale, dairies sold off the buttermilk cheaply, profiting from selling what would otherwise be discarded.
Modern buttermilk is made by adding lactic acid bacteria to pasteurized milk.
Is buttermilk the same as sour milk?
Many people think that buttermilk is the same as sour milk, but they are different. As I told you, buttermilk is the liquid left behind after the butter is churned. Sour milk is raw, fermented milk.
Is sour milk the same as spoiled milk?
No. Spoiled milk is pasteurized milk that went bad, the kind you forget on the table for three days. You should throw it away because it is unsafe to drink or use. Sour milk is a raw milk that starts to ferment.
Why buttermilk?
Somehow people figured out in the past that sour milk or buttermilk can be used as a rising ingredient in baking. Therefore, because of the milder tart taste, buttermilk is used in many baking recipes.
From savory bread to cakes, biscuits, and scones, buttermilk is used extensively to add softness and lightness to the baked final product.
Usually, when a recipe asks for buttermilk, it also asks for baking soda. As you probably already know, baking is an art that relies heavily on chemical reactions.
Buttermilk is acidic. In combination with baking soda, buttermilk produces carbon dioxide gas, which is why pancakes get fluffy, biscuits get rich and flaky, and the cake gets moist and delicious.
It is, in many ways, a magical ingredient that has the ability to improve muffins, quick breads, scones, and everything in between.
A little bit sour, milder than lemon juice or vinegar, buttermilk adds a pleasing taste to the baked goods.
How long does buttermilk last in the refrigerator?
Because buttermilk is acidic, it will inhibit bacterial growth. Therefore, it can last in the fridge for three to four weeks. When it goes bad, the texture will change, and the smell will be off.
Any time you use the buttermilk, shake the carton, as the solids tend to settle at the bottom of the box.
Can I freeze buttermilk?
While I am not a fan of freezing buttermilk, you can do it if you have more than you think you will use. It will be ok for up to six months.
Remember, though, that the texture will not be the same when buttermilk is thawed, even after mixing it.
Buttermilk substitutes
- Milk and lemon juice or vinegar - mix 8 fl oz whole milk with one tablespoon of lemon juice or white vinegar and let it stand for 5-10 minutes until it is slightly curdled. It will look disgusting, but congratulations, you are now the proud owner of some sour milk, which you can use in any recipe that calls for sour milk or buttermilk.
- Natural yogurt - make up a 3:1 mixture of yogurt and water(and also try this recipe of cheese pie if you have leftovers)
- Sour cream - make up a 3:1 mixture of sour cream and water
- Kefir- thin the kefir with water or milk until it has the consistency of buttermilk
- Buttermilk powder- follow the instructions on the package
For ideas on how to bake with buttermilk, see the recipes below.
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