Buttermilk Baths

Buttermilk is a magic ingredient

As a result of having had COVID, where I have to limit my trips to the store to conserve my energy, I don’t always have a bottle of my favorite buttermilk (Kate’s) on hand. Thankfully, there’s an easy fix for that. And I’m using it, having soaked chicken thighs for 24 hours before frying them up tonight.

Buttermilk is the liquid remaining when cream is churned to make butter. The original is thinner and sweeter than what can be found in most stores today. Those of a certain age probably have a disconcerting memory of their grandparents drinking it.

When commercial production began in the 1920’s, the product changed drastically. Today it is created by adding a culture to the milk. Bacteria, the good kind, is activated, and the milk begins to curdle (or clabber), taking on the characteristics of thickness and tanginess. As usual, mass production looks to the least expensive way to create a product, so many of our store-bought versions are manufactured with 2% or skim milk, cultures, and thickening agents. Not Good. Look for one made from cream. Whole milk is an acceptable substitute. 

The home-made option is easy peasy. For every cup of whole milk in a glass measuring cup, simply add 1 tablespoon of lemon juice or distilled white vinegar.  Whisk thoroughly, then let sit at room temperature for 10 minutes.

Don’t worry about the curdled appearance. Your pancakes, cole slaw, chocolate cakes, and buttermilk-brined fried chicken will thank you!

Editor’s Note: Do yourself a favor and grab a bottle of Kate’s next time you’re at the grocery store. It’s a good way to educate your palate to these important taste differences.