Know Your Ingredients – Buttermilk

Growing up my Grandmother used to make the most delicious cookies. They were always in a container in the freezer, so whenever we were there we knew exactly where they were and that they would be soft and tasty. As I grew up I knew that there was something special about the cookies but not until I was older that I understood the role of one key ingredient. And that ingredient is ‘buttermilk’.

In early days, buttermilk was the liquid that was leftover after churning butter and in those days nothing went to waste. So the number of dishes that can be made with buttermilk as an ingredient is pretty extensive. Today it is made commercially from pasteurized skim or low fat milk to which a culture has been added to develop the flavor and acidity, and to produce a heavier consistency and thicker product.

Flavor is the first thing that buttermilk adds to recipes. Some people add buttermilk to their smoothies for a more cultured note.

Proteins that are found in buttermilk, can act as an emulsifier for oil and water. This provides stabilization in salad dressings such as buttermilk coleslaw dressing or buttermilk ranch dressing to ensure a smooth texture without separation.

These same proteins also encase air bubbles for desserts, cakes and pancakes. The French Toast Cupcakes, featured on Taste of Home, is an example of this. Also, the acidity in buttermilk tenderizes the gluten (protein) in flour, plus it works with baking soda better than plain milk by neutralizing the flavor of the soda at the same time it is activating it, providing wonderful leavening properties. Irish Soda bread is an example of this.

The other useful property that buttermilk has is the water binding effect that it possesses. This is especially useful when making soups, custards and bread. That is why there are so many recipes for biscuits and scones that utilize buttermilk, because it provides that structure.

Buttermilk has also been long used to tenderize meats. The most common meat that it is used on has been chicken, although fish can also be used. The acids in the buttermilk begin to break down the protein structure of the meat which then tenderizes it. This gives the meat a tasty, tender feel.

The number one question that I receive in the office, “Is there a substitute for buttermilk?’ The answer is yes, but I will be honest with you I find that if you use buttermilk in a recipe and  then try a substitute you will definitely be able to tell the difference. Buttermilk can be stored for a long time in the refrigerator, purchased in a dry state or you can freeze buttermilk. I have been freezing mine so that I always have enough on hand to whip up a quick batch of Grandma’s cookies.