The Forktionary Angle
"The acidic secret to impossibly tender baked goods and crispy fried chicken."
Definition
A fermented dairy product with a distinct tangy flavor and creamy texture, historically the liquid left after churning butter.
Sensory Profile
Technical Metrics
Acidity (pH)
Approximately 4.5
Fat Content
Lower than whole milk
Usage
Reacts with baking soda for leavening
Nutrition Facts
Per 240mlChef’s Secret
Buttermilk's acidity tenderizes meat and reacts with baking soda to create light, fluffy baked goods.
Substitutions
Milk + Lemon Juice/Vinegar
The most common and effective homemade substitute for its acidity and slight curdling.
Plain Yogurt (thinned)
Good for tang and creaminess, adjust consistency for thinner uses.
Kefir
1:1Similar tang and fermentation, but may have a stronger flavor and more probiotics.
Cream of Tartar + Milk
Provides the acidic component for leavening, but without the thick texture.
Buying Guide
Available in liquid or powdered form. Check 'best by' date.