Buttermilk

Buttermilk is a tangy, slightly thick dairy product traditionally made as the liquid left behind after churning butter from cultured cream. Today, most commercially available buttermilk is cultured, produced by adding beneficial bacteria to low-fat milk, which gives it its characteristic sour flavor and creamy consistency. This ingredient is prized in baking for its ability to tenderize gluten, resulting in softer, fluffier baked goods, and for the subtle, pleasant tang it imparts to pancakes, biscuits, cakes, and breads. Buttermilk also works well as a marinade, especially for fried chicken, as its mild acidity helps break down meat fibers, making them extra juicy and tender. Whether you’re whipping up classic Southern dishes or adding a twist to salad dressings and sauces, buttermilk brings a unique flavor and texture that elevates both sweet and savory recipes.

Buttermilk is typically found in the refrigerated dairy section of most grocery stores, often near other milk products, cream, and half-and-half. Look for it in quart or pint containers alongside regular milk, heavy cream, and sometimes yogurt. Buttermilk is usually labeled clearly, sometimes with the word "cultured" on the packaging, which simply means it has been fermented to develop its characteristic tangy flavor. If you can’t find it with the milk, check the area where specialty dairy products like kefir or lactose-free milk are displayed. Some stores may also stock powdered buttermilk in the baking aisle, which can be reconstituted with water as a substitute. If you still have trouble locating buttermilk, ask a store associate for assistance, as it is a common ingredient for baking and cooking and should be readily available.