Kim Biegacki Recipe


By Kim Biegacki pistachyoo


For those who love buttermilk and couldn't cook without it: I dedicate this to you.

My Grandpa Campbell loved his buttermilk and would have a glass to drink almost everyday. He would easily trick me when I was a child by saying: "you want a drink of milk"? and I would say yes. Only to find out that it was buttermilk. I eventully learned to look & see if there was a thick film on the glass to know the difference. Also, my Grammie loved baking with it too.

Now I have a new appreciation for buttermilk as I include it in my recipes.

Drop a note below & tell me why you love buttermilk.


person who loves buttermilk

Directions Step-By-Step

A Definition

Buttermilk is the low-fat portion of milk or cream remaining after it has been churned to make butter. Today, buttermilk is not a byproduct of butter-making, but is made from nonfat or low-fat milk that is “cultured” with lactic acid bacteria. Cultured buttermilk is low in fat and calories, but maintains its traditional tangy flavor and creamy texture.
The Facts

Buttermilk was originally produced while making butter. The milk would often be slightly soured by naturally occurring bacteria before and during churning, giving the remaining butter-flecked liquid a rich, tangy flavor that was naturally full of nutrients. Rather than discard the buttermilk, dairy farms used it for drinking, leavening bread and for baked goods. The acid in buttermilk creates a rich, tangy flavor and tender crumb that is often preferred to commercial baking powder by many bakers today.
The Process

Buttermilk is made from pasteurized nonfat or low-fat milk to which a culture of Streptococcus lactis is added in order to produce acid that thickens and flavors the buttermilk. A culture of Leuconostoc citrovorum can be added to enhance the butter flavor (diacetyl). Butter flakes, salt or citric acid may also be added for flavor. Most buttermilk in the market contains 1or 2 percent milkfat or the same fat content as the milk from which it is made.
Storage and Handling
•Store buttermilk in its closed container in the refrigerator, which is typically set at 38?F-40?F.
•Buttermilk containers are stamped with a “sell by” date, which refers to how long the retail store can keep the product for sale on the shelf.
•Buttermilk can separate as it sits, so shake well before using.

Although buttermilk’s rich-sounding name and creamy texture suggest a high fat content, buttermilk is surprisingly low in fat and calories.

Nutrient Content of Buttermilk (per 1-cup serving)*
Low-fat (1% fat) cultured
98 Calories, 2(g) Milkfat, 8(g) Protein, 12 (g)Carbohydrates, 284 (mg) Calcium, 0.4 (mg) Riboflavin, 10 (mg) Cholesterol

* Nutrient Data Laboratory Home Page,
Cooking with Buttermilk

The acid in buttermilk, when combined with baking soda, produces light baked goods and adds extra tenderness, moisture and flavor. This acid also acts as a tenderizer when combined with seasonings in marinades for meat and poultry. Buttermilk adds low-fat creaminess and flavor to soups, salad dressings and sauces and can be substituted for yogurt or mayonnaise in some recipes. Buttermilk is an essential ingredient for Southern favorites such as buttermilk biscuits, buttermilk pie and Southern cornbread. Because of its low fat and high protein content, buttermilk can curdle when heated to near boiling. When using in hot food, add the buttermilk as late as possible during preparation, heat gradually and stir gently.
Glossary of Terms

Cultured Buttermilk is made by fermenting nonfat or low-fat milk with lactic acid bacteria. Bulgarian buttermilk is a version of cultured buttermilk in which the cream cultures are supplemented or replaced by yogurt cultures and fermented at higher temperatures for higher acidity. It can be more tart and thicker than cultured buttermilk.

Powdered Buttermilk or “dry buttermilk” is buttermilk from which all the moisture has been removed. It is generally used for baking and if stored unopened, can be kept in a cool, dry place for up to 6 months. Refrigerating opened packages will retain freshness.
Decided to make a cookbook to with some delicious buttermilk recipes. Of course, there are many on Just a Pinch and I could only choose 50 so this is a samplin' of the goods. hehe

About this Recipe

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Marcia Tatar iammarcia
May 10, 2012
In addition to baking with buttermilk, I use it whenever I bread chicken,fish or porkchops. It seals in the juices of the meat and really allows your breading to adhere.
sally clay susiebell9
Mar 24, 2012
You can make a substirute for buttermilk,if you need it for baking. Put two tablespoons of lemon juice or white or cider vinegar in a one cup measuring cup.Add enough milk to make one cup. Let sit for five or ten minutes. Add to your recipe.
Kim Biegacki pistachyoo
Mar 18, 2012
Thanks Gaynel, I appreciate you taking time to share that with us. Great info!!!
gaynel mohler gaynel
Mar 18, 2012
Purchase 6 to 8 ounces of cultured buttermilk for each new quart you make. Be sure the carton says, "active cultures"; some dairies kill the cultures during bottling. You'll also need 3 cups of any kind of store-bought milk you want to use. Since the culturing process will thicken your mixture, if you choose to use whole milk, it will be thicker than store-bought buttermilk -- most commercial buttermilk is make with skim milk.

Pour 3 cups of fresh milk into a clean quart jar (or use the carton that your store-bought milk or buttermilk came in). Add 6 to 8 ounces of cultured buttermilk to the jar.

Shake the jar to mix. Leave it for at least 24 hours at room temperature. Yes, it's OK to do this -- nothing bad will happen to your milk -- in fact, it's necessary for the bacteria cultures to properly do their work. Remember, these are good bacteria, and their activities will not make you ill.

Taste your buttermilk. It should be tart, and thick enough that it clings to the inside of a glass. If you don't think it's tart enough, you may leave it for another 12 hours. If it still is not tart enough, perhaps your buttermilk was old, and the cultures in it have died, or perhaps your buttermilk did not have "active" cultures. But 36 hours should always work with a live cultured buttermilk.

NOTE: I had heard of using the cultures to make your own and found this information to share.
Kim Biegacki pistachyoo
Mar 18, 2012
Awwh thanks Gina, I am so glad you enjoyed the cookbook and hope you do make some new or tried and true dishes with buttermilk again. I learned quite a bit about buttermilk making up this cookbook and with others sharing their comments too. :-)