In Ireland, it is customary to cook many dishes with buttermilk, a kind of ribot milk close to buttermilk. If you’ve never tasted it before, don’t be intimidated: this secret ingredient makes for delicious recipes that are a must try if you’re a gourmet!
Buttermilk is generally obtained during the manufacture of butter. It is what remains of the milk after churning. The result is a light, frothy milk with a slightly acidic taste that is bottled ready to use.
In general, buttermilk can be one of the components of a recipe. Cakes, cakes, soups, purées, desserts… The possibilities are endless! It must be said that its high fat content makes it an ideal ingredient: when using buttermilk, there is no need to use butter (since buttermilk itself is a churning derivative)!
It is generally appreciated for its nutritional qualities (which facilitate digestion), but also for its qualities as an emulsifier. It is also a good emulsifier. It can be used to aerate a cake and make it soft and tasty. In addition, its slightly acidic taste makes it possible to balance the least of preparations to perfection!