We've all been in the situation where you have a recipe calling for buttermilk and you end up with half a container sitting in your refrigerator with no big plans. If you've been making your own popsicles or ice cream this summer, buttermilk is the perfect addition or substitute for cream or even milk.
The reason? It's just as thick as cream and satisfies in much the same way (without the high fat content) and it has a smooth, light consistency with a characteristic tartness. Buttermilk desserts are perfect for this time of year because the buttermilk helps balance out the natural sweetness of fruits you may enjoy with it such as peaches, figs, and pears. Lately all around the internet, we've seen some inspiring ideas for using buttermilk in new ways. We think you'll like what you see.
Try a Recipe:
• Lillet Buttermilk Shake - 101 Cookbooks
• Lemon Buttermilk Shake - Culinate
• Buttermilk Ice Cream With Basil and Vanilla - Delicious Days
• Strawberry Buttermilk Popsicles - Round the Table
• Orange, Buttermilk, and Mint Pops - The Los Angeles Times
Related: Blackberry Buttermilk Ice Cream
Image: Delicious Days and Round the Table)
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What is it with you Americans and your views on buttermilk? You know you can just drink it, right? It's delicious. It is not only something to be used in recipes. It's more digestible and has less fat than whole milk. Just MHO.
Sorry Monizuza, I guess I'm subject to American eating norms, but the thought of drinking buttermilk just makes me shudder!
aw shoot ya'll, you don't need to BUY buttermilk for recipes!
Just add 1 tablespoon to any kind of milk and let it curdle. It works great for pancakes, baked goods, sauces, etc!
(and, as a non-dairy girl, it works supremely well with unsweet soymilk for vegan recipes calling for buttermilk)
Discovered by my hubby, buttermilk is great for making good old Jello pudding, yep, the no-cook variety. The sour of the buttermilk cuts through the overly sweet pudding mix and makes something delicious. Freezes well too!