Despite its name and thick consistency, buttermilk is not loaded with butter (or fat). The name merely reflects its butter-making beginnings—it was the milky liquid left over after butter was churned.
Buttermilk brings a pleasant tang to cakes, breads, biscuits and other family favorites while adding very little fat. Because this rich-tasting milk is an acidic ingredient, like yogurt and sour cream, it also helps tenderize the gluten in batter, giving baked goods a softer texture and more body. Plus, it helps quick breads rise.
you can make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Just stir the vinegar into the milk and then let it stand 5 to 10 minutes before using.
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