Buttermilk is a tangy, slightly acidic dairy product that's a byproduct of butter making. It boasts a thin, milky texture and a distinct, cultured flavor that adds a subtle richness to baked goods and savory dishes alike. Often described as having a 'sour cream' taste, buttermilk is a versatile ingredient that's pale white and slightly thicker than regular milk. Authentic buttermilk is the liquid remaining after churning butter, but cultured buttermilk is more commonly found in stores, made by adding bacterial cultures to milk. It's a fantastic substitute for milk in many recipes and adds a unique depth of flavor.
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Buttermilk should always be stored in the refrigerator. Ensure the container is tightly sealed to prevent it from absorbing odors and to maintain its freshness. Generally, buttermilk will last for up to two weeks past the printed 'sell-by' or 'use-by' date if stored properly. If you notice any signs of spoilage, such as a sour odor, lumpy texture, or mold, discard it immediately. Buttermilk can also be frozen for longer storage; however, it may separate upon thawing, but it is still suitable for use in baking or cooking.
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