What To Do With Extra Buttermilk?
Buttermilk, that tangy, slightly thick liquid left over from churning butter, is a culinary goldmine! Instead of letting it go to waste, get creative! It can be used in a variety of recipes from sweet to savory, enhancing the flavor and texture of everything from baked goods to marinades.
Buttermilk: More Than Just Leftover
Buttermilk, despite its name, isn’t actually butter. Traditionally, it was the liquid left behind after churning butter. Nowadays, most commercially available buttermilk is cultured, meaning it’s produced by adding specific bacteria cultures to milk, giving it that characteristic tangy flavor and slightly thickened consistency. This cultured buttermilk offers several benefits:
- Flavor Enhancement: Buttermilk’s acidity adds a unique tang to dishes, balancing sweetness and enriching savory flavors.
- Tenderizing Agent: The lactic acid in buttermilk helps break down proteins, making meats more tender when used in marinades.
- Moisture Retention: In baking, buttermilk helps keep baked goods moist and prevent them from drying out.
- Leavening Boost: Buttermilk reacts with baking soda, creating extra lift in cakes, pancakes, and other baked goods.
Culinary Applications: Beyond Pancakes
Buttermilk isn’t just for breakfast anymore. Its versatility extends far beyond fluffy pancakes. Here are some creative ways to use up that extra buttermilk:
- Baking: Buttermilk is a star ingredient in cakes, biscuits, muffins, scones, and quick breads. It adds moisture, tang, and helps to create a tender crumb.
- Marinades: Use buttermilk as a marinade for chicken, pork, or even fish. The acid tenderizes the meat and imparts a delicious flavor.
- Dressings & Dips: Add buttermilk to homemade salad dressings and dips for a creamy texture and tangy flavor.
- Soups & Sauces: Buttermilk can be used to add richness and tang to creamy soups and sauces. Just be careful not to boil it, as it can curdle.
- Drinks: Buttermilk can be enjoyed as a refreshing drink on its own, or used to make smoothies or lassis.
- Ice Cream & Frozen Desserts: Adding buttermilk to ice cream or other frozen desserts creates a tangy and refreshing treat.
Mastering Buttermilk Baking: Tips and Tricks
Baking with buttermilk requires understanding a few key principles to achieve the best results:
- Room Temperature is Key: For optimal results, ensure your buttermilk and other ingredients are at room temperature. This allows for better emulsification and even baking.
- Don’t Overmix: Overmixing can develop the gluten in the flour, resulting in a tough baked good. Mix just until the ingredients are combined.
- Baking Soda vs. Baking Powder: Buttermilk reacts best with baking soda. If your recipe calls for baking powder only, you may need to adjust the amount of buttermilk or add a pinch of baking soda.
- Measure Accurately: Accurate measurements are crucial in baking. Use measuring cups and spoons to ensure you’re using the correct proportions of ingredients.
Substituting Buttermilk: A Few Options
If you don’t have buttermilk on hand, or need a dairy-free alternative, there are several substitutions you can use:
| Substitution | Method | Notes |
|---|---|---|
| Milk + Lemon Juice/Vinegar | Add 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let sit for 5 minutes. | This creates a similar acidity to buttermilk. |
| Yogurt/Sour Cream | Thin with milk until it reaches a buttermilk-like consistency. | Adjust the amount of liquid based on the thickness of the yogurt or sour cream. |
| Milk + Cream of Tartar | Add 1 3/4 teaspoons of cream of tartar to 1 cup of milk. | This provides a slight tang and thickening effect. |
| Non-Dairy Milk | Use unsweetened non-dairy milk (like soy or almond) and add lemon juice/vinegar. | Be mindful of the flavor profile of the non-dairy milk, as it can affect the final taste of the dish. |
Freezing Buttermilk: Extend Its Shelf Life
One of the best ways to deal with leftover buttermilk is to freeze it for later use. This is how you can do it:
- Portion Control: Pour buttermilk into ice cube trays or small freezer-safe containers. This allows you to thaw only what you need.
- Proper Sealing: Ensure the containers are tightly sealed to prevent freezer burn.
- Labeling: Label the containers with the date so you know when you froze the buttermilk.
- Thawing: Thaw the buttermilk in the refrigerator overnight.
Common Mistakes to Avoid
- Boiling Buttermilk: Heating buttermilk to a boil can cause it to curdle, especially in sauces or soups. Add it at the end of cooking and gently heat through.
- Using Expired Buttermilk: Check the expiration date before using buttermilk. Expired buttermilk can have an off-putting flavor and texture.
- Substituting Sweetened Milk: Do not substitute sweetened milk for buttermilk. The added sugar will alter the flavor and texture of your recipe.
- Ignoring Acidity: Remember that buttermilk is acidic. Adjust the amount of baking soda in your recipe accordingly.
Preservation Techniques: Beyond the Fridge
While freezing is the most common, consider alternative preservation techniques to maintain the taste and nutritional value:
- Dehydration: Dehydrated buttermilk powder is available, which can be rehydrated as needed. It’s ideal for long-term storage.
- Fermentation: Further fermenting buttermilk can create variations like labneh or other cultured dairy products.
Buttermilk Beauty: Unexpected Uses
Beyond the kitchen, buttermilk has found its way into the beauty realm:
- Skin Exfoliant: The lactic acid in buttermilk can act as a mild exfoliant, helping to remove dead skin cells.
- Sunburn Soother: Buttermilk can help soothe sunburned skin due to its cooling and anti-inflammatory properties.
Buttermilk’s Role in Global Cuisine
Buttermilk, in various forms, has a significant presence in different cultures:
- Indian Cuisine: As chaas, a spiced buttermilk drink consumed after meals to aid digestion.
- Eastern European Cuisine: Used in soups and stews, often enriched with herbs and spices.
- Southern US Cuisine: A staple ingredient in fried chicken, biscuits, and cornbread.
Frequently Asked Questions (FAQs)
Can I use frozen buttermilk in all recipes?
While frozen buttermilk can be used in most recipes, the texture may change slightly upon thawing. It’s best used in baking, where the change in texture is less noticeable. Avoid using thawed buttermilk in drinks where a smooth texture is essential.
How long does buttermilk last in the refrigerator?
Unopened buttermilk typically lasts for 1-2 weeks past the “sell-by” date. Once opened, it’s best to use it within 7-10 days. Always check for signs of spoilage, such as a sour smell or lumpy texture.
What’s the difference between cultured buttermilk and old-fashioned buttermilk?
Cultured buttermilk is commercially produced by adding bacteria cultures to milk, while old-fashioned buttermilk is the liquid left over from churning butter. Old-fashioned buttermilk is less common and has a slightly different flavor and texture.
Can I make my own buttermilk at home?
Yes, you can! The simplest method is to add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes to curdle before using.
Is buttermilk lactose-free?
Buttermilk still contains lactose, though often less than regular milk. Individuals with lactose intolerance may still experience symptoms. Lactose-free alternatives, such as almond or soy milk with added lemon juice, are a good option.
Does buttermilk have any nutritional benefits?
Buttermilk is a good source of calcium, protein, and vitamins B12 and riboflavin. It’s also lower in fat than heavy cream.
Can I use buttermilk to make pancakes if I don’t have baking soda?
If you don’t have baking soda, you can still use buttermilk, but you’ll need to rely on baking powder for leavening. You may need to adjust the amount of baking powder to ensure the pancakes rise properly.
What’s the best way to thaw frozen buttermilk?
The best way to thaw frozen buttermilk is in the refrigerator overnight. This allows it to thaw slowly and evenly. You can also thaw it in a bowl of cold water, but be sure to change the water frequently.
Can I use buttermilk in savory dishes other than marinades?
Absolutely! Buttermilk can be used to add tang and richness to soups, sauces, and even mashed potatoes. Just be careful not to boil it.
Why does buttermilk sometimes curdle when heated?
Buttermilk curdles when heated because its proteins coagulate due to the acidity. To prevent curdling, add buttermilk at the end of cooking and heat gently.
Is buttermilk safe for pregnant women?
Yes, pasteurized buttermilk is safe for pregnant women. Always ensure that the buttermilk is properly pasteurized to avoid any potential health risks.
What’s the best way to store leftover buttermilk that’s already been opened?
The best way to store opened buttermilk is in its original container, tightly sealed, in the refrigerator. This helps to prevent it from absorbing odors and flavors from other foods.