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!Alcohol abuse is dangerous for your health. Consume in moderation.