Buttermilk

BUTTERMILK

In baking soda recipes, buttermilk is often used to activate the baking soda so the product will rise. It also adds a tangy taste.

buttermilk Notes: Despite its name and creamy consistency, buttermilk is relatively low in fat. It's sometimes tolerated by people with lactose intolerance since some of the lactose is fermented by bacteria. Most of the buttermilk found in supermarkets is cultured buttermilk, made by adding a bacterial culture to low-fat or nonfat milk. More authentic and tasty, though, is churn buttermilk, which is the liquid that remains after milk is churned into butter. Since recipes often call for just small amounts of buttermilk, many cooks use reconstituted powdered buttermilk. Substitutes: Combine one cup of milk (or soymilk) plus one tablespoon of lemon juice or vinegar, and allow to stand for ten minutes OR Combine one cup of milk plus two teaspoons cream of tartar, and allow to stand for ten minutes OR Combine two parts plain yogurt plus one part milk OR plain, low-fat yogurt OR sour cream OR molasses (in batters that also call for baking soda) Cooking hints: Churn buttermilk may require longer baking times than ordinary commercial buttermilk. - http://www.foodsubs.com/Cultmilk.html (foodsubs is also the source of the image used)

Buttermilk is a fermented dairy product produced from cow's milk with a characteristically sour taste. There are two ways in which this product is made. Originally, buttermilk was the liquid left over from churning butter from cream. Today, this is called traditional buttermilk. Buttermilk also refers to cultured buttermilk, a product where lactic acid bacteria have been added to milk. - http://en.wikipedia.org/wiki/Buttermilk

IngredientCategory?: Animal Proteins: Lacto-Ovo