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.

Watercress and Buttermilk Vichyssoise Serves 8

Watercress and Buttermilk Vichyssoise

A chilled soup goes down just as well in winter as it does in the summer

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!

Cornmeal and Mixed-seed Bread Makes 1 small loaf

Cornmeal and Mixed-seed Bread

This is a very quick and easy loaf, but with lots of varying textures. And don't worry if the sunflower seeds turn green during baking – it actually looks very attractive.

English Gooseberry Cobbler Serves 6

English Gooseberry Cobbler

This is a classic English version of a fruit cobbler, but speeded up with the aid of a food processor – which makes it one of the fastest baked fruit desserts imaginable.

Buttermilk Scones with Cheshire Cheese and Chives Makes 6 scones

Buttermilk Scones with Cheshire Cheese and Chives

Cheese scones can be a bit bland, but here Delia has used tangy Cheshire cheese and peppery chives to add bite and colour. Give them a try - they're perfect for tea!

Traditional Irish Soda Bread 

Traditional Irish Soda Bread

This has a wonderful crust when eaten fresh but the next day it stays beautifully moist and makes excellent toast.




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