9 Buttermilk Recipes From 7 Cuisines.

Thin, tangy and acidic, which is what makes it useful. Its acid reacts with baking soda to lift soda bread, biscuits and pancakes, and it tenderises chicken in a marinade better than plain milk because the acidity works slowly without turning the surface mushy. In India it is thinned and salted into a cooling drink; in the Netherlands and Scandinavia it is drunk plain. If you have none, soured milk works, though the texture is looser and the lift weaker.

9 recipes on this route