Published on 18th October, 2023

Welcome back to another delightful adventure into the world of baking. Today, we're diving into an ingredient that has been a staple in kitchens around the globe for generations. Yes, its time to explore the magic of buttermilk.

Contrary to its name, buttermilk is not made from butter. It is the liquid that remains after churning butter from cream. Buttermilk is lower in fat than regular milk and adds a tangy flavour that adds depth to many dishes.

Types of Buttermilk

1. Traditional Buttermilk

It is the obtained by allowing cream to naturally ferment, creating a slightly sour and tangy taste.

2. Cultured Buttermilk 

The most common found in the grocery stores today. It is made by adding lactic acid bacteria to milk creating a tangy and thicker consistency.

Buttermilk in Baking

The Chemistry in Leavening

Buttermilk increases the leavening power in baked goods due to its acidic content which reacts with baking soda to create a frothy carbondioxide-rich environment. This reaction generates the lift necessary for light and fluffy waffles, pancakes and biscuits.

Achieving Moisture and Tenderness

No one wants to eat dry cake. Every time you visit a bakery, you always ask if the bread or cakes are made fresh. Right?

Buttermilk's high water content keeps your baked goods moist without compromising structure. This is especially noticeable in cakes where the contrast between the soft crumb and the juicy fruit filling is nothing short of delicious.

Balancing Act

In recipes where the fat content is crucial, buttermilk steps in as a virtuous substitue. By providing a subtle richness without the heartiness of cream, it imports a luxurious taste to cakes, muffins and quickbreads.

This delicate balance is distinct in recipes like Red Velvet Cake where the buttermilk's contribution is essential for achieving its signature texture and flavour.

Buttermilk FAQs

1. What is buttermilk? 

Buttermilk is quite simply, fermented milk.

2. How long can I store buttermilk?

Store buttermilk in an airtight container in the refrigerator. It typically lasts 1 to 2 weeks.

3. Can we drink buttermilk daily?

Yes, you may drink buttermilk excessively, but not excessively. 1 to 2 cups should suffice.

4. Who shouldn't drink buttermilk?

If you are lactose intolerant or allergic to milk, avoid drinking buttermilk. This is because those who are lactose intolerant have difficulty digesting lactose which is found in milk and milk products.

5. Can I use expired milk in baking?

I wouldn't recommend this. If it smells sour or off, it's better to discard.