Why do i have to use buttermilk in baking recipes?

Question

Why do some recipes call for buttermilk..whats the difference, cant i use milk/water etc..? will it affect the texture, moisture, taste or lengthen the time of the product?

Answer 1

The acidic properties of buttermilk make it an effective and flavorful marinade, particularly with poultry. It is used as an acidic ingredient in baked goods to combat dingy grayish discoloring often caused by the chemical reaction of blueberries, walnuts and other foods that give off a blue cast. It also promotes browning of baked goods and improves texture. Many prefer dipping meat, poultry and fish in buttermilk rather than milk before coating for frying and baking.

When it was discovered that the acid in buttermilk reacts with baking soda (bicarbonate of soda) to produce bubbles of carbon dioxide, buttermilk became the preferred liquid of many cooks for making light, tender, highest-rising biscuits, scones, soda breads and other quick breads, pancakes, waffles, muffins, and cakes.

Buttermilk can also be substituted for whole milk or skim milk in many recipes, from baked goods to soups, sauces, puddings, and frozen desserts. In some recipes, it can also be used as a substitute for sour cream. Buttermilk makes an excellent tenderizing marinade for many meats--and you can soak fresh venison overnight in buttermilk to reduce the meat's strong, gamy taste.

Despite its fat-sounding name, buttermilk is low in calories (about eighty calories per eight-ounce serving, if made from skim milk). It has the same amount of protein and vitamins as the milk it is made from and is an excellent source of calcium. For that reason, buttermilk is a boon to dieters.

The flavor of buttermilk is reminiscent of yogurt and most people prefer it well-chilled. You'll find it is slightly thicker in texture than regular milk but not as heavy as cream. It takes one gallon of milk to yield one-half pint of true buttermilk.

Answer 2

Buttermilk For Baking

Answer 3

Recipes That Call For Buttermilk

Answer 4

I made some spinach pancakes last night that called for buttermilk. All the stores were out, but I found somewhere a reference to substituting natural yoghurt mixed with a bit of milk. I used that, and the recipe turned out really well.

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

Keep the baking powder the same, but add 1/2 teaspoon of baking soda per cup of buttermilk.

Answer 7

Mainly buttermilk will impart a tangy taste and fluffy texture but it is never mandatory to use it-milk will do fine.

Answer 8

Acidity. It gives food a tangy taste. Definitely use it.

If you don't have it, substitute 1 cup of milk and add 1tbsp of lemon juice. Add the two together, and let them sit for a few minutes until it becomes thicker... then add them to the recipe in the quanity you need!

Enjoy!

Answer 9

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RE:
Why do i have to use buttermilk in baking recipes?
Why do some recipes call for buttermilk..whats the difference, cant i use milk/water etc..? will it affect the texture, moisture, taste or lengthen the time of the product?

Answer 10

i was wondering that too! :)