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    Buttermilk: a Savor the South cookbook
    Buttermilk: a Savor the South cookbook
    Buttermilk: a Savor the South cookbook
    Ebook129 pages1 hour

    Buttermilk: a Savor the South cookbook

    By Debbie Moose

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    About this ebook

    Most southern cooks will agree with Debbie Moose when she writes, "Like a full moon on a warm southern night, buttermilk makes something special happen." Buttermilk explores the rich possibilities of this beloved ingredient and offers remarkably wide-ranging recipes for its use in cooking and baking--and drinking, including The Vanderbilt Fugitive, a buttermilk-based cocktail.
    Buttermilk includes fifty recipes--most of which are uniquely southern, with some decidedly cosmopolitan additions--from Fiery Fried Chicken to Lavender Ice Cream to Mango-Spice Lassi. For each recipe, Moose includes background information, snappy anecdotes, and preparation tips. Replete with helpful hints and advice for finding the best quality buttermilk available, this cookbook is indispensable for anyone who wants to learn more about this tangy cooking staple.

    LanguageEnglish
    PublisherThe University of North Carolina Press
    Release dateSep 10, 2012
    ISBN9780807837481
    Buttermilk: a Savor the South cookbook
    Author

    Debbie Moose

    Debbie Moose is an award-winning journalist and author of many cookbooks, including Buttermilk and Southern Holidays.

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      Book preview

      Buttermilk - Debbie Moose

      Introduction

      THE SCIENCE, MYTH, AND MAGIC OF BUTTERMILK, PLUS COOKING TIPS

      Like a full moon on a warm southern night, buttermilk makes something special happen. The magical touch of buttermilk creates fluffy pancakes, sweet cakes, and cooling soups. It’s the special ingredient for tart ice creams and curry chicken marinades. Buttermilk can become Italian or German cheese. It lends a refreshing flavor to Indian beverages. If you’re one of those people who doesn’t like the fishy flavor of fish, you need to keep buttermilk in your refrigerator because it mellows the strong taste.

      Sure, other things, like moonshine and sweet iced tea, may spring to mind more quickly than buttermilk when thinking about iconic southern liquids. But can a shot of Kentucky bourbon do as much in the kitchen as buttermilk? I don’t think so.

      Buttermilk is truly representative of the South—both the traditional South of country farms and the evolving region of creative chefs and international influences. And I believe that buttermilk is an essential ingredient for cooking of all kinds. Without it, there would be no cloud-soft biscuits in which to insert country ham. No silky buttermilk pies. And, heavens, no tender-crispy fried chicken.

      In agrarian times, buttermilk was simply the liquid that remained after the butter had been churned out of fresh cream (using an old wooden butter churn and plenty of arm power). So, in a way, the name is a little confusing—I guess it should have been called no-butter milk, although a little bit of the butterfat remained behind. But there is much more to the process than just the churning, especially in modern dairy production.

      However, the qualities that make buttermilk good for cooking haven’t changed. The best buttermilk starts with the best milk, of course, and the South is lucky to be seeing a growth in small dairies that produce quality milk. Seek them out to find buttermilk that is rich and thick, with a pleasantly sour flavor reminiscent of yogurt. In fact, good-quality buttermilk—that nice and thick kind—can be substituted for yogurt in recipes. Be sure to adjust the recipe to handle the additional liquid so there is no change in the dish’s texture. Yogurt can be a stand-in for buttermilk, too, with the addition of a little liquid.

      Read on and I’ll tell you about ways to create magic with buttermilk in your own kitchen. My recipes will allow you to bring buttermilk into your life all day long, from breakfast through dinner to sweets and snacks. You’ll learn about the history of buttermilk in southern cooking and how today’s food fans continue to explore the ingredient. You’ll get tips on selecting and using buttermilk so that you get the best flavor in your dishes. Not all buttermilks are the same.

      Why Buttermilk?

      Many people have asked me why I wanted to write an entire cookbook about buttermilk. My first encounter with buttermilk was the same as that for many southerners—seeing my father crumble leftover cornbread into a tall glass, then fill it with buttermilk that was left in the refrigerator after making the cornbread. I tried a spoonful from his glass. It tasted really different, with the chunky texture and lip-puckering flavor of the buttermilk, especially for a kid. (Making that snack was also the closest my father ever came to cooking; he could barely heat up canned soup.) Cornbread was one of the few things my mother would take the time to make from scratch, and she always purchased buttermilk for it. So I grew up thinking that it was a rare but sometimes absolutely necessary thing.

      As an adult, after the first time I made buttermilk pancakes for breakfast, there was no going back. Not only did that single ingredient lift average pancakes to a different plane in flavor, but it made them as fluffy and light as a dream. I wanted to know more about that sorcerer buttermilk.

      Also, as fabulous as cornbread and pancakes are, I wanted to help people think beyond them, to answer the question that I’ve been asked so many times while writing this book: What am I supposed to do with the rest of that carton of buttermilk in my refrigerator? There is so much, people, so much you can do. I’ve even talked to some who use it instead of regular milk in their breakfast cereal.

      What Is Buttermilk?

      Let’s start with how the magic happens. What is buttermilk, exactly? The traditional answer is that it’s what’s left after the butter is churned from cream, but the process is more complicated than that. I turned to Lynn G. Turner, emeritus professor of food sciences in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University in Raleigh, for the complete picture.

      The old wooden butter churn uses gravity to separate the butter from cream, and the motion of churning makes the fat globules in the cream come together. As the butter forms, the pH of the liquid drops, meaning that it becomes more acidic. The texture and proteins change, and the butter becomes

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