by J.M. Hirsch in How-to, March 19th, 2012
by Alex Guarnaschelli in Food Network Chef, How-to, September 13th, 2011
The problem with buttermilk is there isn’t a lot of real buttermilk around.
The good news is that the newfangled buttermilk available at most grocers isn’t all that bad. Better yet, it’s easy to make the real stuff yourself.
But first, a buttermilk primer.
As its name suggests, buttermilk is the tangy milk-like liquid left behind when cultured cream is churned to make butter. At least that’s how they made it in the old days. Today, it’s usually commercially produce by adding cultures (think yogurt) to low-fat or fat-free milk. Either way, you end up with an acidic, thick milky liquid. But why is this off the beaten aisle? After all, we’ve all had buttermilk pancakes and waffles.
Because what most people don’t realize is just how versatile an ingredient buttermilk is. And it belongs on the dinner table as much as at breakfast.
Every week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.
As a lover of all things dairy, I especially like sour cream, yogurt, crème fraiche and buttermilk because they add “tang” to my cooking. They get their base flavor from friendly bacterial cultures that actively convert the natural sugars in milk lactic acid through fermentation. So if each of these four tangy dairy variants gets its signature acid zip the same way, what makes them different?
Sour Cream: Take cream, add those miraculous cultures, allow fermentation to partially run its course, and voila. It’s has such a thick texture, it can stand on its own. A dollop of sour cream on a baked Idaho or sweet potato is just delicious. I love adding sour cream to blue cheese dressing instead of mayonnaise. Hot blueberry pancakes topped with cold sour cream? It’s so creamy against the fruit.
Yogurt, crème fraiche and buttermilk »