Buttermilk is a fermented dairy drink that was traditionally the liquid left behind after churning butter out of cultured cream. Today, most modern buttermilk is cultured. Cultured buttermilk was first commercially introduced in the US in the 1920s. Commercially produced buttermilk is milk that has been pasteurized, homogenized, and then inoculated with a culture of Lactococcus lactis to simulate the naturally occurring bacteria in the old-fashioned buttermilk. The tartness of cultured buttermilk is primarily due to lactic acid produced by lactic acid bacteria while fermenting lactose, the primary sugar in milk.
Condensed buttermilk and dried buttermilk are very important in the food industry. Liquid buttermilk is used primarily in the commercial preparation of baked goods and cheese. Buttermilk solids are used in ice cream manufacturing as well as being added to pancake mixes to make buttermilk pancakes.
Buttermilk reacts with the baking soda and powder to give quick breads their rise and tender crumb. The reaction is best at the beginning, you’ll want to get the loaf in the oven right after mixing the wet and dry ingredients. Buttermilk can also be used in marinating meats, especially chicken and pork, because the lactic acid helps to tenderize, retain moisture, and allows added flavors to permeate the meats.
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It’s so easy, but takes a tad bit of planning. Just pop meat in a heavy-duty resealable bag with your favorite marinade in the morning, refrigerate, and later in the day all you have to do is throw flavorful meat on the grill. You’ll be so impressed with yourself that you’ll feel like giving yourself a gold star! Make sure to place the bag in a bowl in the fridge to be safe. Sometimes, when I’m particularly crunched for time, I use classic Italian dressing as my go-to marinade.
Five Things To Marinate In Classic Italian Dressing
Butterflied Leg Of Lamb
Boneless Beef Short Ribs
Most Anything On A Skewer
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved