- March 11, 2015 |
- by Kirstin Uhrenholdt
I love buttermilk! In Denmark we make a dessert soup called “kold skald.” We add lemon rind, vanilla and sugar to ice cold buttermilk, then float a few “kammerjunker” (butter cookies) on top to eat during hot summer days while sitting in the grass under the plum trees.
Buttermilk is very low in fat, only 1-2%. Once upon a time when butter was churned from cream, the remaining “milk” was called buttermilk. Now the process is a little different, but the end result is the same, a low fat dairy product with all the tangy goodness of sour cream or yoghurt.
Add it to mashed potatoes as a low fat alternative to butter or sour cream. Often breads, biscuits and cakes have buttermilk in the recipe. To make a quick substitution, add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes.
Join the Discussion
Comments are closed.