Buttermilk recipes
Buttermilk is traditionally a by-product of butter-making – the liquid that is left over after butter is churned from cream. It is now made commercially by adding a bacterial culture to skimmed milk. It has a slightly sour, acidic taste and is used for making scones and soda breads. It can also be used to replace milk for a healthier milkshake.
Thick, fluffy buttermilk pancakes served the American way with glazed bacon and maple syrup. This easy pancake recipe will save your brunch.
More buttermilk recipes
Preparation
if you don't have a ready supply of buttermilk, you can make a quick substitution for buttermilk by souring some fresh milk. Add 1 tbsp of lemon juice to every 100ml of milk called for in the recipe. Stir the lemon juice into the milk and allow it to sit for 10-15 minutes until the milk has thickened and soured. You can usually also use plain yoghurt as a substitute, but may need to thin it down with some milk so that it is a pourable consistency.
