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Buttermilk is typically a byproduct of producing butter. Raw pasteurised milk and microorganisms are used to make traditional buttermilk. Acidity is a leavening agent that reacts with baking soda to give dishes a frothy but rich texture in normal buttermilk. Both savoury and sweet dishes, including bread, sauces, desserts, and biscuits, can be made using buttermilk.
Also called ‘chaas’ in Hindi, it is a salty milk product that was traditionally obtained as a residual of producing butter at home. The cooling characteristics of its ingredients make it an excellent beverage. Buttermilk was once used to describe the liquid that was produced as a byproduct of the churning process for butter from cultured cream. Nowadays, cultured buttermilk is the most popular drink. Pasteurised milk is curdled with lactic acid and fermented to produce a distinct type of milk. This normally includes less fat than milk and has a thicker viscosity. Also, before you consume store-bought buttermilk, did you know that you can effortlessly prepare it at home with minimal ingredients?
How To Make Buttermilk At Home
Buttermilk can be easily prepared at home with simple kitchen ingredients. Sour cream or thick yoghurt coupled with milk produces a rich, creamy texture, but acidic ingredients such as lemon juice or vinegar swiftly curdle milk into useful buttermilk after a brief resting period. Each approach uses simple materials and little effort to get the desired texture and flavour.
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Leftover buttermilk should never be wasted, whether it is leftover from a recipe or a carton that has reached the end of its shelf life. Making the most of each drop of this ingredient is possible in a variety of inventive and useful ways. Here are 5 creative ways to use leftover buttermilk in your cooking and stop wasting it.
Butter Scones
This Scottish delight is believed to have originated as a teatime sweet bread in the 1500s. While the first ones were originally made with oats, these scones use wheat flour mixed with leftover buttermilk. Since buttermilk contains more acid than regular milk, it slightly affects the leavening process. The flour and buttermilk are kneaded into a dough that is given a round shape, baked to perfection with a drizzle of milk on top.
Buttermilk Dosas
The staple South Indian breakfast that is a hit in many parts of North India, too, the dosa is a desi crepe made with rice flour. This recipe gives a sweet and sour dosa, where buttermilk is added to the soaked rice batter. This is then fermented for a few hours, after which it is poured into a pan and cooked until crisp on both sides. Serve hot with coconut chutney and mint chutney.
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Buttermilk Cookies & Brownies
Buttermilk cookies are drool-worthy cookies that require no less than the essential ingredients. What’s even exciting is that they are sugar-free and made with wheat flour instead of maida. There’s no compromise on the heavenly taste and quality, so don’t worry because they are just as crunchy on the outside with a unique softness on the inside to melt directly in your mouth. So, master the art of making delicious, eggless buttermilk brownies at home in just 30 minutes that have a blast of salty and creamy flavours.
Lemon Buttermilk Cakes
Indulge in the zesty flavours of this lemon buttermilk cake. Begin by creaming butter and sugar together before mixing in beaten eggs, lemon zest, and juice. Add in flour and baking powder, alternating with buttermilk, until a smooth batter forms. Bake until golden and fragrant. Serve with a dollop of whipped cream and a slice of lemon for a refreshing and satisfying dessert.
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Buttermilk Pancakes & Waffles
Leftover buttermilk is your secret ingredient if you adore fluffy pancakes and crunchy waffles. Its acidity reacts with baking soda to produce bubbles, giving the texture a light and airy feel. Furthermore, it imparts a delightful tang that balances the sweetness of the syrup and toppings. Pick up that buttermilk carton the next time you make a batch of pancakes or waffles.
