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Sunday, March 11, 2012

10 Uses for Buttermilk

http://voices.yahoo.com/10-uses-buttermilk-460121.html?cat=22



Most people don't like to drink buttermilk but there are many uses for this thick, creamy dairy product. Lowfat buttermilk can add richness and a creamy texture to all sorts of foods and baked goods without adding lots of calories and fat. Traditionally buttermilk was the milky byproduct of churning butter. Today it's made specifically from skim milk, water, live culture, lactose, and a small amount of butterfat to form a thick, creamy liquid. Try a few of these tips for using buttermilk in your meals.
1) Use it in your baked goods. Buttermilk can replace milk and most of the butter in your baked good such as muffins, scones, pancakes, waffles, and more. Try experimenting and you'll find that you can have rich, tender and moist baked goods without a lot of extra fat.

2) Replace most of the cream and/or whole milk in your favorite ice cream recipes. Buttermilk ice cream is cool, creamy and delicious with added fresh or frozen fruits such as blueberries, strawberries, or peaches. It's similar to frozen yogurt, only with a little more of a tangy flavor.

3) Pour some into your smoothie, using half yogurt and half buttermilk. This gives your smoothies a unique taste and creamier texture than just plain fat free yogurt. Use lots of fruit and ice and less sugar for a healthy snack.

4) Marinate chicken in buttermilk. Stir together buttermilk, salt, pepper, and a little hot sauce. Marinate skinless chicken breasts and thighs in mixture for at least half an hour. You can put the combination in large Ziploc bags for the best results. After they've marinated place the chicken on a baking pan and evenly sprinkle with seasoned bread crumbs and a generous sprinkling of Parmigiano. Bake at 350 until done.

5) Use it in homemade salad dressing. Combine equal amounts light sour cream, light mayo, and buttermilk. Then add your favorite spices/herbs/ cheeses for dressing. You can make blue cheese dressing, Green Goddess, Ranch, etc.

6) Add to soups to thicken and make creamy, such as a roasted tomato cream, or cream of mushroom soup. However make sure the buttermilk is room temperature and add it towards the end of cooking as it can break up. Never boil buttermilk.

7) Add buttermilk to vegetable purees along with some lowfat cream cheese and Parmigiano. They'll taste deliciously creamy and nutty without the fat of heavy cream.

8) When making dishes such as eggplant or chicken parmesan, use buttermilk instead of regular milk. Dredge eggplant or chicken into buttermilk, then breadcrumbs and bake in an oven instead of frying.

9) Add buttermilk to a lowfat b├ęchamel sauce for dishes such as homemade macaroni and cheese, or baked pasta dishes. Use lowfat milk and light butter for the roux, and after the sauce has thickened add a little buttermilk at the end. Its tangy tartness adds depth to the sauce and a pleasant taste to the casserole.

10) When making crab, shrimp, or lobster cakes use some buttermilk as a binder along with egg whites. A little bit goes a long way and adds a distinct yet subtle flavor to the dish.
Hopefully some of these ideas will pique your interest in the delights of using buttermilk in your cooking. It's a deliciously lowfat way to include more dairy and have the rich taste we crave without any of the guilt.

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