Buttermilk is low in fat. The acidity of buttermilk also explains its long refrigerator shelf life. Slightly sour in taste.

Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk


  • Teaspoons white vinegar, or fresh lemon juice
  • 1 cup milk


  • Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid.
  • Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).


Buttermilk makes tender cakes, quick breads and biscuits, and works with both sweet and savory flavors.

Tender and a little tangy, buttermilk pancakes are a classic for a reason.

It's easy to make a quick ranch dressing or blue cheese dressing if you have buttermilk on hand, and they taste so much better than the bottled stuff.

The tartness of buttermilk makes ice cream and milkshakes even more refreshing.

It's not an every day sort of meal, but this combo is hard to beat and it's a great way to use up extra buttermilk.