Monday, June 7, 2010


Once considered a poor man's milk derived from the liquid that remains after butter is churned, buttermilk is now a kitchen staple to love!

1) Take your Meemaw's advice and pour it in a glass to dip cornbread in, then drink.

2) Use it as a tenderizer: The acid in buttermilk makes it a great meat tenderizer -- that's one of the reasons you see it called for in so many fried chicken recipes. Its thick consistency also helps bread crumbs stick for perfect frying.

3) Use it in salad dressings: Buttermilk can serve as a stand-in for some or all of the mayonnaise in dressings, coleslaw and potato salad. Just remember, due to its natural acidity, you may need a bit less lemon juice in your recipe.

4) Use it in baking: Buttermilk is known to make great pancakes, cakes, biscuits and muffins. Experiment with replacing the cream or milk in your favorite cakes with buttermilk and you'll love the flavor, moisture and texture.

5) Use it as an acid medium to soak grains: Using whole grains in your cooking/baking is the first and one of the most significant steps you can take towards improving nutrition. The only drawback to using whole grains is that they can be difficult for your body to digest: enter soaking. There are many benefits to soaking grains before using them, and buttermilk is a perfect acid medium to use that also enhances flavor!

Still not inspired? Never fear, trusty old Martha Stewart is featuring Buttermilk in the Fresh Southern Cooking section of her webpage where she teaches you how to make buttermilk cheeses, pies, and cakes galore!

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