Buttermilk

Mention buttermilk and comfort food such as biscuits and pancakes come to mind. In the days when butter was churned at home, buttermilk was an important by-product that didn't go to waste. The slightly sour, rich milk added much to baked goods, which is still the case today.

The basics: Buttermilk is not a milk with butter in it, but rather was named because of the way it was made -- from milk left over after butter was churned. Today, commercial buttermilk is made by adding a lactic acid bacteria culture to already pasteurized skim or low-fat milk. Thus, most buttermilk available in the dairy section is labeled "cultured" buttermilk.

Because of its slightly thicker consistency, buttermilk is often thought to be high in fat like cream. But that creaminess is derived from the fermentation process. Buttermilk actually contains on average 2 to 3 grams of fat per serving. It is high in potassium, vitamin B12 and calcium. Buttermilk is good for those with digestive problems, as it is more quickly digested than regular milk.

Selecting: Fresh buttermilk is packaged in cartons or bottles and sold alongside other milk products, generally by the pint or quart. Powdered buttermilk is also available, usually near baking ingredients such as flour and sugar. Powdered buttermilk is generally used for baking rather than drinking. A guide to use is included on containers, but in general, 1 cup of fresh buttermilk is equal to 4 tablespoons of powdered buttermilk and 1 cup of water.

Storing: Fresh buttermilk will last several weeks refrigerated because of its high acid level. Powdered buttermilk also has a very long shelf life and doesn't need refrigeration.

Use: Buttermilk has been long used in baked goods such as biscuits, pancakes, scones, muffins, cakes and breads. Some prefer it over regular milk to dip poultry and fish in before coating and frying. Buttermilk also goes well in mashed potatoes, creamy soups and salad dressings, or use it in recipes in place of sour cream.

Where to buy: Buttermilk is easily found in most supermarkets. Prices range from $1 to $3 depending on quantity.

Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com

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