Kitchen tips: Buttermilk in cooking.
Buttermilk is considered an excellent ingredient for baking as well as a salad dressing base. The tangy flavour of buttermilk goes well with sweet fruits while its acidic properties make it a flavourful marinade for poultry.
It is used as an acidic ingredient in baked goods as it also promotes browning and improves texture.
Buttermilk is popularly usedfor dipping meat, poultry and fish before coating them for frying and baking. In savoury recipes, buttermilk provides a slight tangy flavour, similar to sour cream or yoghurt.
Buttermilk lasts up to two weeks due to its high acidity level. However, it should be used within a week for drinking purposes. For baking, it can be used for a little longer than two weeks.
Keep buttermilk refrigerated. Never let it sit on the kitchen table for any length of time.
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