Buttermilk adds tang to quick bread
Lauren ChattmanLauren Chattman
Lauren Chattman is a cookbook author, freelance writer and former
Despite its name, buttermilk is not buttery at all. The name refers to its origin as a byproduct of butter making. In olden times, the liquid left over after butter was churned was allowed to stand, becoming thick and sour as airborne bacteria consumed its sugars and produced tasty lactic acids. Today, commercial buttermilk is made by adding a bacterial culture to low- or nonfat milk to produce...