Other
Buttermilk
Milk cultured until it thickens and turns tangy, or the liquid left after churning butter. The cultured kind is what most cartons contain. The acidity reacts with bicarbonate to lift a batter.
Origin
A dairy product of butter-making, and now a cultured milk.
Flavour
Sour, creamy, and slightly thick.
How to use it
Drink it, marinade chicken in it, or use it in pancakes and soda bread.
Storage
Refrigerate and use it by the date. It separates a little. Shake it.
Recipes using it
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