Got (butter)milk? It's time to get cookin'

Buttermilk sure helps us live on the lighter side of life.

Buttermilk fried chicken sandwich Source: Adam Liaw

--- The Cook Up with Adam Liaw S2 airs weeknights on SBS at 6pm and Food at 7pm, or stream it free any time on SBS On Demand. Catch Adam Liaw's buttermilk fried chicken sandwich in the country music episode.  ---

 

Buttermilk is one of those often-overlooked ingredients. It tends to be tucked up the back of the dairy cabinet, hiding somewhere between the lactose-free milk and the Yakult. You never even notice it until you get the urge to try buttermilk pancakes and suddenly the hunt is on.

Pancakes are fabulous, of course, but buttermilk is good for so much more. Many people shy away from it simply because the word 'butter' tends to do that to people. Not us, but people.

The irony is that buttermilk was once what was left after the fat was churned from milk to make butter. The thin liquid was full of cultures that developed naturally when the cream was left at room temperature to improve the butter's flavour. Traditional buttermilk is rarely commercially available in Australia but is still common in other parts of the world.

The modern buttermilk we use today is still a fermented dairy product. It's made from water, lactose and casein, with added lactic-acid-producing bacteria cultures. Lactic acid is what gives buttermilk its slightly sour taste, which is a result of the bacteria fermenting lactose, the primary sugar in milk.

Not only is fermented food great for oral and gut health, but buttermilk also packs in plenty of calcium and B vitamins. This is all very positive, but the main reason you'll want to find buttermilk is that it stars in so many brilliant recipes.

So, by all means, make the pancakes, but be sure to use up any leftover buttermilk trying other recipes. Guaranteed you'll be adding this versatile staple to your weekly shopping list in no time.

Pancakes forever

Add this to your list of best-ever breakfast recipes. Source: Petrina Tinslay

Everyone knows that buttermilk makes the lightest, fluffiest pancakes in the world. Especially good with blueberries and maple syrup, but also good with coconut, or orange or even buckwheat...

Cinnamon puff

This version of aebleskiver keeps things simple with cinnamon and a dusting of sugar. Source: Chris Chen

A Danish spin on pancakes, aebleskiver translates as 'apple slices' but recipes rarely contain any apple these days. What they do contain is buttermilk. Without it, there's simply less puff.

Ripper ripple

A full-on cake like this relies on BM to stay on the light side. Source: Alan Benson

A brown-sugar ripple cake served with wine-roasted pears and caramel sauce is every bit as amazing as it sounds. But it would be nothing without buttermilk.

Ginger fluff

Buttermilk adds a little fluff to spicy, dense Jamaican ginger cake. Source: Brett Stevens

Likewise, a rich ginger cake is lifted by buttermilk. The gentle sourness enhances the ginger and other spices beautifully.

Carrot lift

This addictive American Southern-style carrot cake features the works. Source: Poh & Co.

If you've never added buttermilk to your carrot cake, it's time. BM brings its signature light and fluffy moves to what can sometimes be a rather heavy affair.

Shine a light

Buttermilk keeps things moist, which is exactly what you want in your cake. Source: Beth Kirby

It's no surprise that buttermilk also works well in a more gentle recipe. It allows delicate flavours like rosewater, fruit juice and herb de Provence to shine.

Choco-milk

This is a rich, decadent cake that you would be wise to only make every now and then (if you can possibly resist). Source: Alan Benson

Chocoflan is known as 'impossible cake' because the layers of chocolate cake and creamy custard completely swap around during baking. Obviously, the buttermilk in the chocolate cake has a lot to do with this magic.

Checkmate

Thanks to BM, chess pie is sweet, but not sickeningly so. Source: Mark Roper

This chess pie is a great example of the way BM cuts back the saccharine when you're making sweet tarts. That gentle sourness can make all the difference.

Soft twist

Put the soft into a soft pretzel. Source: Feast magazine / Chris Chen

Do you know what makes a really great pretzel? Yup.

Run rings

Marinade your onions in buttermilk to tender effect. Source: Mark Roper

Buttermilk is responsible for that melting softness that is essential in a good onion ring. That way you get maximum contrast between crisp batter and melt-in-your-mouth onion.

Chicken tender

Adam Liaw's buttermilk fried chicken sandwich. Source: Adam Liaw

Yeah, we're starting something. Soaking chicken in buttermilk before frying makes it super tender. You might consider using the buttermilk you soaked your onions in (above) for even more flavour...

Hush now

Hush puppies, a fried dumpling made from cornmeal, are a must-try Carolina specialty. Source: Mark Roper

Fried chicken is not the only Southern American recipe that makes good use of buttermilk. Ever tried hush puppies? You want to, right?

Not-so flatbread

Three types of flour, a little salt and buttermilk make a very tasty bread. Source: Adam Liaw

Vikings knew that buttermilk would give their flatbreads a lift. Especially when accompanied by a giant side of salmon.

Hot buttermilk

Added jalapeño plays to cornbread's spicy side. Source: Savannah van der Niet

Cornbread is a super-tasty, super-moist kind of bread that deserves a place at more tables. It's especially good with Southern and South American food and definitely good in the mornings.

Muffin secret

There’s nothing quite like a good banana muffin. Source: Danielle Abou Karam

It's not just the 'don't over-mix rule that makes for a lighter muffin. The secret is also using buttermilk instead of milk in your recipe. There, it's out.

Duffin jam

Jam duffins are doughnuts made with the ease of a muffin. Source: Chris Middleton

When a muffin meets a doughnut and buttermilk is the chaperone, only good things happen.

Flaky ending

Ironically, perfect when slathered in a ton of butter. Source: SBS VICELAND / It's Suppertime

Whether you call them biscuits or scones, the fact remains that they'll be tastier and fluffier if you make them with buttermilk. Actually, consider that a general rule of cooking.