I have to start off by saying that I absolutely worship buttermilk. It is my favorite ingredient for baking. Buttermilk gives tang and tenderness to your baked goods. It also promotes browning and improves texture.
Despite its name, buttermilk does not contain butter. It comes from the liquid that is left after churning butter from cream. Buttermilk has little fat, but because of its high acidity, it helps to tenderize baked goods.
Typically, you will see baking soda included in a recipe that contains buttermilk. This is because the acid in buttermilk reacts with the baking soda to create gas bubbles, thus helping the baked goods to rise.
If a recipe calls for buttermilk and you don't have any on hand, there are some ways to substitute ingredients for it. Place 1 T. of white vinegar in 1 cup of low fat milk. Stir and let sit for 5-10 minutes until it starts to slightly thicken. You can also combine 2/3 cup of plain low fat yogurt with 1/2 cup of low fat milk. In my opinion, the best choice is still to use the real thing.
Buttermilk's uses go beyond biscuits and pancakes. I have successfully substituted it in many of my recipes, including cakes, muffins and cookies. You may have to adjust the baking soda when doing this. Buttermilk makes an effective marinade for meats and poultry. It also helps to tame the flavor of wild game.
Don't be afraid to experiment with buttermilk. You will soon see the difference it makes in all of your recipes.
Happy baking,
Pam
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