Glossary
Buttermilk
Buttermilk is fermented milk. Traditionally, it was the liquid left behind after churning butter out of cultured cream, but most modern buttermilk is cultured. It is common in warm climates where unrefrigerated fresh milk sours quickly. Some recipes allow a substitute; others don’t (see buttermilk substitute).
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Buttermilk substitute
In some recipes, buttermilk provides an acid, usually to activate baking soda for leavening. In those cases you can use a substitute (milk and vinegar or milk and lemon juice). Other recipes call for real buttermilk. It’s usually a bad idea to replace buttermilk with milk.
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