Buttermilk
Dairy
Functions
Dietary Info
Allergen Warning
About Buttermilk
Buttermilk is a slightly tangy, fermented dairy product known for its acidic properties, which make it an excellent leavening partner for baking soda. This chemical reaction helps baked goods rise, resulting in a tender, fluffy texture. It also adds moisture, enhancing the taste and crumb of cakes, breads, and pastries. The tanginess of buttermilk imparts a subtle, creamy flavor that balances the sweetness in baked items, making it a preferred choice for recipes like pancakes, biscuits, and muffins.
History
Originally, buttermilk referred to the liquid left after churning butter from cultured cream. This traditional form was common in many households before refrigeration, as the fermentation process extended its shelf life. As home churning diminished, cultured buttermilk, made by adding lactic acid bacteria to milk, became widespread. Its popularity in baking surged in the 20th century, particularly in American Southern cuisine, where it became a staple for its ability to create light, fluffy baked goods. The transition from a byproduct to a sought-after ingredient reflects its valued role in enhancing texture and flavor in baked treats.
Common Uses
