Buttermilk is a necessary component for favorites such as buttermilk biscuits, buttermilk pie and cornbread. For that reason the low fat and high protein content, buttermilk can sour when heated to near boiling. One may add the buttermilk to hot food belatedly during cooking, heat steadily and stir softly.
Buttermilk can also be alternate for whole milk or skim milk in a lot of cooking technique – ranging from baked goods to soups, sauces, puddings, to frozen desserts. In a number of recipes, it is used as a replacement for sour cream. Buttermilk makes an outstanding tenderizing immerse for many meats--and one can marinate unsullied red meat overnight in buttermilk to lessen the meat's burly, gamy taste