Traditional buttermilk is the low-fat, high-protein liquid left over after churning butter. If the butter-making process begins with cultured (fermented or ripened) cream, sour cream buttermilk is ...

With its delightful tang, subtle richness, and tenderizing capabilities, buttermilk has so many uses in cooking and baking. Blaine Moats This dairy-case staple has so much culinary potential—it ...

As we head into holiday baking and watch grocery prices rise, it’s a good time to pull out nostalgic recipes our grandmothers ...

Many Indians dilute curd with water, calling it buttermilk, but true buttermilk is a fermented liquid left after churning ...

Nick Mancall-Bitel is the editor of the Travel section, oversees regional correspondents across the Eater network, and manages travel-focused sister site, Thrillist. No, it’s not just you: Buttermilk ...

Q. What's to be done with leftover buttermilk? A. Such was my dilemma after I bought a quart of buttermilk and then made a recipe that required less than a cup. So what, exactly, is buttermilk?

Ubiquitous among biscuits, fried chicken, pancakes and salad dressings, buttermilk is a seemingly commonplace ingredient that still manages to mystify many. But what was initially an oft-discarded ...

Traditionally speaking, buttermilk is a liquid by-product of butter-churning. Here's the gist: You start with cream, churn (or food-process) until it separates, and end up with butter and buttermilk.

Hint: It's not lemon juice and milk. Dozens of iconic Southern recipes call for buttermilk, the incomparable cultured milk ...

ASPEN ” The Aspen Skiing Co. is beginning to work on a plan that could eventually add free-market housing or lodging and affordable units for workers at the base of Buttermilk. The Skico is preparing ...