We use buttermilk from time to time in cooking classes and often people do not really know what it is, how to use it or how to make it. You may find this interesting. Some notes on buttermilk.
What is buttermilk
Buttermilk is similar to yoghurt. Originally it was the name given to the liquid, milk from the butter, left over after the cream was churned into butter. These days it is commercially made with the addition of a naturally occurring culture. The slight acidic taste comes from the lactic acid. Acidic ingredients, such as buttermilk, help to break down proteins allowing the other ingredients to penetrate.
Uses of buttermilk
When buttermilk is used in baking with self-raising flour or baking powder, the buttermilk aids the aeration which results in light and fluffy cakes and scones. It also keeps cakes moist and tender.
When used to marinate meat and chicken, the lactic acid in the milk has a tenderising effect.
Buttermilk is also used in the marinade for Southern deep-fried chicken. It keeps the chicken meat tender, and adds a tangy flavour.
Pannacotta: we make a vanilla and buttermilk pannacotta which is very creamy and has a delicious flavour.
Buttermilk is said to aid digestion and also gives relief to indigestion.
How to make a quick buttermilk
250ml milk
1 tbsp white vinegar or lemon juice
Place the white vinegar or lemon juice in a liquid measuring cup and add enough milk to bring the liquid up to the one-cup line.
To make real buttermilk:
Heavy cream (avoid ultra-pasteurized)
Fill a jar halfway with heavy cream and let stand for five minute. Then, screw the lid on firmly (a canning jar works well for this purpose). Start shaking the jar back and forth. After several minutes, the cream will thicken and turn into whipped cream. Keep shaking until the whipped cream is replaced with a yellow glob (butter) and a separate liquid (buttermilk).
Pour the buttermilk out of the jar, and use it in any recipe that calls for buttermilk.
To Use the residual Butter: Knead it under cold water for a couple minutes to remove any remaining buttermilk (it will spoil very quickly, if you don’t). Then, add salt, if desired, and store in the refrigerator until you’re ready to use it.
