What is the advantage of using buttermilk in baking?
I would like to know the main advantage of using buttermilk as a hydrator and minor source of fat (1% fat, right?) in baking, over using regular milk or cream.
Since it's a byproduct of producing butter, I would suppose that early peoples developed recipes to use buttermilk solely, instead of remixing it with butter like in most recipes I see online -- though this is just a comment rather than a question, feel free to share any insights.
Backstory is I tried whipping my own butter to use in my cookie recipe. The results were absoutely superior (soft, fragrant cookies), since the butter still has some buttermilk left inside. I was able to produce the same yield whilst holding back one egg from the usual recipe.
Best Answer
Historically, milk was accumulated in the churn until there was enough to be worth making butter. The milk would, of course, ferment. Both the butter and the watery buttermilk took the sour, fermented flavor.
Modern buttermilk is different. It is low fat milk that has been cultured and fermented. It is thicker and creamier but has a similar soured flavor. (I've been told. I've never tasted historically fermented buttermilk.)
Therefore, historical recipes are not going to be the same as modern recipes that call for buttermilk.
The "buttermilk" left in your homemade butter would not have fermented and would not be similar to historical or modern buttermilk. It does have a good amount of sugar and protein, and of course water, that would affect your recipe.
In modern recipes, buttermilk is used to lower the ph, add a tangy flavor and a creamier texture than milk. The added fat is not usually a factor. Creamy buttermilk can be made with skim milk.
As dlb pointed out in a comment, the creaminess and acid allows chemically risen baked goods to be fluffier with the same liquid and fat content as regular milk.
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Quick Answer about "What is the advantage of using buttermilk in baking?"
It has a tangy flavor and thicker consistency than milk and is commonly used to make biscuits, pancakes, waffles, muffins, and cakes. Buttermilk gives baked goods a light, moist texture. Its acidity activates the baking soda in recipes and acts as a raising agent.What purpose does buttermilk serve in baking?
Buttermilk brings a pleasant tang to cakes, breads, biscuits and other family favorites while adding very little fat. Like yogurt and sour cream, this acidic ingredient also helps tenderize gluten, giving baked goods a softer texture and more body. Plus, it helps quick breads rise.What difference does buttermilk make in a recipe?
Buttermilk brings a slightly tangy flavor to recipes and adds fluffiness (think pancakes) and a wonderful rise to baked goods. That's because the lactic acid in buttermilk\u2014a product of fermentation\u2014reacts energetically with baking soda, which is usually included in leavened recipes.What is the difference between using buttermilk and regular milk for baking?
Acidity: Unlike regular milk, buttermilk is naturally acidic. It reacts with leavening agents in recipes such as baking soda and baking powder to produce lighter, fluffier textures and consistencies. Thickness: Buttermilk is thicker than regular milk.Does buttermilk change the taste of cake?
The first and most obvious effect of baking with buttermilk is the taste of the final baked good. Buttermilk, like yogurt, results from the careful fermentation of milk with lactic-acid-producing bacteria. This gives buttermilk its tangy flavor, which adds complexity and depth to the finished baked good.🔵 Truth About Buttermilk - What Is It? How To Substitute?
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Answer 2
The role of buttermilk in most recipes is to provide acid into the reaction with baking soda to cause it to 'rise' more. The thickness helps the batter retain the air pockets that the acid + baking soda creates when heat is applied, resulting in a 'lighter fluffier' outcome.
(Although this question is not a duplicate of How does buttermilk affect a waffle recipe? the answer is the same: https://cooking.stackexchange.com/a/82981/6279)
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