water or buttermilk
Buttermilk is lower in fat than whole milk (typically 0.5–1%) and contains beneficial probiotics from fermentation. It is a good source of protein, calcium, and B vitamins, particularly riboflavin and vitamin B12.
About
Buttermilk is the liquid byproduct that remains after butter is churned from cream or milk. Traditionally, it referred to the tangy, slightly thick liquid left over from butter-making; modern cultured buttermilk is produced by adding lactic acid bacteria to regular milk, which ferments lactose and produces lactic acid, creating a tart flavor and slightly thickened texture. The ingredient has a pale off-white color and a distinctly sour, slightly funky tang with subtle notes of butter and fermentation. Cultured buttermilk typically contains between 0.5–1% fat and maintains a viscosity slightly thicker than whole milk due to the presence of milk solids and casein.
The acidity and fermentation characteristics of buttermilk distinguish it from other dairy liquids, making it a chemical leavening agent in baking as well as a flavor enhancer in savory and sweet applications.
Culinary Uses
Buttermilk is essential in American, Southern, and Irish baking traditions, where its acidity reacts with baking soda to produce carbon dioxide and lighten baked goods such as buttermilk biscuits, pancakes, and cakes. The tang enhances flavor depth in marinades, salad dressings, and marinades for fried chicken, while the fermented character makes it ideal for cold soups (chilled buttermilk soup), dips, and sauces. In Indian and Middle Eastern cuisines, it is valued in lassi, curries, and as a beverage. The slight acidity and creamy mouthfeel complement both sweet (scones, shortcakes) and savory (fried foods, cornbread) applications.