Buttermilk

Buttermilk

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From
Encyclopedia of Food and Cookery

Traditionally, the thin liquid left after butter has been churned from milk. Nowadays, the term usually refers to a different product, made commercially by adding a culture to skim milk to give a slightly acid-flavoured beverage. Chilled buttermilk is refreshing alone, mixed with equal parts of orange juice or blended with soft fruit such as strawberries. Buttermilk adds lightness and flavour to pancakes, scones, muffins and cakes, and is a good low-kilojoule substitute for oil or cream in salad dressings.

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