In Ireland, many dishes are cooked with buttermilk, a type of ribot milk similar to buttermilk. If you’ve never tried it before, don’t be intimidated: this secret ingredient makes for delicious recipes that are a must-try if you’re a gourmet!
Buttermilk is generally obtained during the butter-making process. This is what’s left of the milk after churning. The result is a light, frothy milk with a slightly acidic taste, which is bottled and ready to use.
Generally speaking, buttermilk can be drunk straight from the glass, but it can also be part of a recipe in its own right. Cakes, soups, purées, desserts… The possibilities are endless! Its high fat content makes it an ideal ingredient: by using buttermilk, there’s no need to use butter (since buttermilk is itself a by-product of churning)!
It is generally appreciated for its nutritional qualities (which facilitate digestion), but also for its emulsifying qualities. It aerates a cake, making it moist and flavorful. What’s more, its slightly acidic taste is the perfect balance to any dish!
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