Buttermilk is traditionally a by-product of butter-making – the liquid that is left over after butter is churned from cream. It is now made commercially by adding a bacterial culture to skimmed milk. It has a slightly sour, acidic taste and is used for making scones and soda breads. It can also be used to replace milk for a healthier milkshake.
Southern-fried buttermilk chicken with tomato salsa
Southern-fried chicken and coleslaw
Irish fish chowder with soda bread
Warm salad of broad bean, mangetout, peas, roasted beetroot and mozzarella
Latvian salad
Roast squash and sweet potato soup with buttermilk blue cheese sauce
Canadian buttermilk pancakes with maple syrup
Gluten-free American buttermilk pancakes
Soda bread
Irish soda bread
Buttermilk scones
Beetroot and chocolate traybake
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