Eggs & dairy · Yoghurt & cultured

Buttermilk

Tangy, slightly thick cultured milk used to tenderise baking and marinades; in South Asia also a salted drink.

Also called: chaas, ayran base

A kind of milk

Photo: Ukko-wc, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Traditionally the thin liquid left after churning butter; today's shop buttermilk is usually low-fat milk cultured with lactic bacteria, so it is pourable, slightly thick and sour. Its acidity reacts with baking soda to leaven scones and soda bread. Indian chaas is a related thinned, spiced yogurt drink rather than the same product.

How it’s used

Soda bread, scones, pancakes and biscuits
Marinating chicken before frying
Ranch-style dressings
Spiced chaas or lassi-style drinks
Moist cakes such as red velvet

Characteristics

Taste: Sour and refreshing, like a thin yogurt.
Texture: Pourable but thicker than milk.
When cooked: Its acid activates baking soda and tenderises gluten and meat proteins. It can separate when boiled, so add to hot sauces off the heat.
Sold as: liquid, powder, fermented
Cooking uses: Usually eaten raw, Suitable for baking, Used for leavening
Common in: Southern US, Irish, British, Indian, Scandinavian

Storage

Refrigerated. Keep chilled and use by the date; it may separate slightly, so shake before use. Freezes for baking, though the texture becomes grainy.

Diet, allergens and safety

Contains Milk.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Contains milk (allergen).

Nutrition per 100 g

Energy: 40 kcal
Protein: 3.31 g
Carbohydrate: 4.79 g
Fat: 1.07 g
Fibre: 0 g
Sugars: 5.36 g

USDA FoodData Central: Milk, buttermilk, fluid, cultured, lowfat.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Milk — Stir 1 tbsp lemon juice or vinegar into 250 ml milk and rest 5–10 minutes; good for baking.
Yogurt — Thin plain yogurt with water or milk to pouring consistency; works in batters and marinades.