Buttermilk

 Buttermilk Key facts Buttermilk is a valuable ingredient in baking as it adds lightness to scones, sponges etc; made from fermented cow's milk it has a slightly sour taste which is an integral element of Irish soda bread; because buttermilk is more easily digested than whole milk, the update of protein and calcium by the body is quicker and easier.
This used to be a by-product of butter-making, hence its name, but now we have specially cultured buttermilk, which is made by adding a culture to skimmed milk. It has the same acidic flavour as the original and is perfect for making extra-light scones, soda bread and American-style pancakes.
 
Related Recipes
Buttermilk Scones with West Country Clotted Cream and Raspberry Butter Makes about 10 scones

Buttermilk Scones with West Country Clotted Cream and Raspberry Butter

What could be a more classic teatime treat than scones fresh from the oven, served with lashings of clotted cream and intensely flavoured raspberry butter. Baking doesn't get any better than this!

 
 
Canadian Buttermilk Pancakes with Maple Syrup Makes about 6

Canadian Buttermilk Pancakes with Maple Syrup

The Canadian bit comes from the maple syrup - that sticky, sweet, caramelly ingredient that lifts pancakes into the realm of the heavenly. Using buttermilk makes pancakes particularly light and moreish.

 
 
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Watercress and Buttermilk Vichyssoise

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Plum and Almond Buttermilk Cobbler Serves 6

Plum and Almond Buttermilk Cobbler

This recipe is a wonderful way to ring the changes from the ubiquitous plum crumble in late summer when plums are at their peak. Serve this with cream or ice cream for real indulgence.

 
 
Marinated Chicken Brochettes with Green Couscous Serves 2

Marinated Chicken Brochettes with Green Couscous

Dieters sometimes feel they draw the short straw when out at barbecues - but this gorgeous recipe has a secret ingredient that makes it low-fat and adds succulence to the chicken!

 
 
 

 

 




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