Buttermilk is not butter and milk mixed together. It used to be a by-product of making butter. Now it is commercially made from milk. It is often used when making baked goods such as biscuits, pancakes, cornbread, muffins….. If you can use buttermilk, I would recommend it. It gives baked goods a much better flavor and consistency while keeping them moist and tender.
Another common use is on fish, poultry, and meat. If you’ve ever heard someone say “this fish is fishy” or “this deer is gamey” they probably didn’t soak the meat in buttermilk to remove some of the harsher flavors. It’s also used for tenderizing meat and good for poultry before frying. Other common uses are in dressings for salads and coleslaw.
Most people only use a small amount at a time and the rest goes bad in the fridge. Yes, buttermilk does go bad even though it is sour milk. It is more expensive than milk, so if you don’t use it all the time there is no reason to buy it to use for just one recipe. So make what you need with common household ingredients.
Out of Buttermilk?
Here’s how to make it:
If you need buttermilk for a recipe and are out an easy alternative is to add 1 Tbs of white distilled vinegar and enough milk to make one cup. Let it sit for 5-10 minutes. It will start to thicken almost immediately and take on the sour smell of buttermilk purchased from the store.
Try these buttermilk pancakes: Pancakes