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EDF Loves Buttermilk

Everyday Food, October 2012

In the past, buttermilk referred to the liquid that was left behind after churning butter. What we find in supermarkets today is actually nonfat or low-fat milk to which cultures have been added, rendering it thick and tangy. We consider buttermilk a dairy-aisle superstar: Its tenderizing capabilities produce perfect baked goods and must-try marinated meats. A natural emulsifier and thickener, it creates a creamy texture in soups , smoothies, and salad dressings.

Store It
Keep buttermilk up to 2 weeks in the fridge, or freeze it up to 3 months. Use thawed buttermilk for baking.

Recipes

Blueberry-Flax Buttermilk Pancakes
Coconut-Buttermilk Pound Cake
Pasta Salad with Buttermilk Dressing
Buttermilk Roast Chicken

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