Buttermilk
A thick, tangy cultured milk, traditionally the liquid left from butter churning and now made by culturing low-fat milk. It pours like thin cream and tastes mildly sour.
| Category | Milk & Cream |
|---|---|
| Maker / Origin | United States |
| Storage | Refrigerate in its sealed carton. Shake before use, as it separates slightly. |
| Shelf life | About 2 to 3 weeks unopened; about 1 to 2 weeks after opening. It thickens and tangs further with age. |
| Best uses | Biscuits, pancakes, cornbread, fried chicken marinades, and ranch dressing. |
| Substitutes | Milk plus lemon juice or vinegar (a tablespoon per cup), or thinned plain yogurt. |
| Pairings | Fried chicken, cornbread, biscuits, and ranch dressing. |
| Last checked | October 18, 2026 |
About it
Real cultured buttermilk is the liquid left from churning cultured cream into butter; nearly all sold today is cultured skim or low-fat milk, tangled with cultures until it thickens. Its acid tenderizes baked goods and reacts with baking soda to lift them.
Storing it
Buttermilk freezes well for up to 3 months; thaw and whisk. Its tang is a feature, but discard it if it smells putrid rather than sour or turns pink or blue.
Using it
Use buttermilk where its acid works for you: tenderizing chicken in a marinade, lifting biscuits and pancakes with baking soda, and sharpening dressings.
Swaps & pairings
A cup of milk soured with lemon juice covers baking. Plain yogurt thinned with milk matches the body for marinades and dressings.
More from this maker: United States