Recipes that Use Buttermilk

Tap to Read ➤ Parul Solanki

Buttermilk pancakes and biscuits are two very popular recipes that use buttermilk. They could be made when you want to add a tangy flavor to your breakfast or when you wish to use up leftover buttermilk. Whatever be your reason, this story will tell you how to make buttermilk and also put it to good use.

Originally a drink made out of churning the butter out of cream, buttermilk essentially refers to a fermented milk product. The acidity and tartness of buttermilk is due to the production of lactic acid by the lactic acid bacteria which ferment the lactose present in it. This results in a decrease in the pH of the milk and precipitation of casein which causes the curdling and thickening of it.

Buttermilk is used in a wide range of cooking and baking products. Although buttermilk does have a considerable shelf life, it is best not to keep it for long periods as molds may develop on the walls of the container. Also, three to four weeks old buttermilk may lose the desired bacteria and will thus not work well to make it.

Buttermilk Recipes

It is easy to use buttermilk for baking pancakes and biscuits. Here is a look at two recipes for the same.

Pancakes

Ingredients All-purpose flour, 2 cups Sugar, 3 teaspoons Baking powder, 2 teaspoons Salt, 1 teaspoon Buttermilk, 2 cups Unsalted butter (melted), 2 tablespoons Eggs, lightly beaten, 2

Directions: In a large bowl, stir in the dry ingredients. Now in the center of the mixture, add the buttermilk, butter, and eggs. Start stirring at the center of the mixture and mix the ingredients so that it forms a smooth batter. Refrigerate your pancake mix overnight. Heat the skillet and grease it with some butter.

Transfer the batter into a measuring cup and pour it into the skillet to make six-inch pancakes. Cover and cook till you observe bubbles on the surface. A minute later, flip them over and cook for a minute.

Biscuits

Ingredients Sifted flour, 2 cups Baking powder, 3 teaspoons Salt, 3/4 teaspoons Sugar, 1 teaspoon Cold butter, 5 tablespoons Egg (beaten), 1 Buttermilk, 2/3 cups

Directions Sift the flour, salt, sugar, and baking powder together and add in the cold butter. In the center of the mixture, add the buttermilk and eggs. Create a light but stiff batter and put the dough on a flavored board. Mold it gently into a ball and roll it out to ½ inch thickness. Cut the biscuits and place them on a greased, flavored baking pan. Bake in a preheated oven at 450 degrees Fahrenheit for fifteen minutes and serve it warm with jam or butter.

Here's how to make buttermilk, in case you need help with the procedure. Making cultured buttermilk from milk is a great way of obtaining this dairy product that imparts a creamy taste or texture to your delicious recipes. One way of obtaining buttermilk from milk is by using vinegar. In the absence of vinegar you can add the juice of one lemon or cream of tartar to allow the milk to curdle. Here's how to make buttermilk with vinegar.

Ingredients White vinegar, 1 tablespoon Milk, 1 cup Directions Pour milk in a glass. Add vinegar to it and stir well. Let the mixture stand for fifteen minutes or till it begins to curdle. Once the milk has curdled, stir it well and your buttermilk is ready for use.

Knowing how to make a substitution for buttermilk bought at stores allows you to use it anytime for all your cooking and baking needs. Rich in calcium, proteins, and carbohydrates, this low-fat drink is also a great coolant and can be used in the hot summer months.