The Forktionary Angle
"The acidic secret to impossibly tender baked goods and crispy fried chicken."
Definition
A fermented dairy drink, traditionally the liquid left after churning butter, now often cultured milk. Known for its tangy flavor and tenderizing properties.
Flavor Profile
The primary flavor notes for Buttermilk are:
Chef’s Secret
Use buttermilk to marinate chicken, especially for frying. The acidity tenderizes the meat without breaking down the proteins too much, resulting in incredibly juicy and flavorful chicken.
Best Substitutes
Milk + Lemon Juice/Vinegar
Yogurt thinned with water
Buying Guide
Choose cultured buttermilk for baking. Check expiry date.