There’s a distinct difference between the baking shortcut of using vinegar or lemon juice to sour milk and the creamy, tang taste of cultured buttermilk. As I explain this week in my Twice as Tasty column for the Flathead Beacon, the former has its uses. For example, in Loaf-Pan Lemon Cake, the double dose of lemon boosts the citrusy flavor. But in icings and salad dressings, and even baked goods and savory dishes, it’s worth splurging for cultured buttermilk—or making your own.

Homemade buttermilk takes less effort than homemade small-batch yogurt, but it does require a powdered starter culture. That shouldn’t be a deal breaker; buttermilk is an easy way to see just how powdered starters work. Once you try it, you’ll be far more comfortable making your first batch of Dry-Salted Feta or Homemade Fromage Blanc.

Learn more about activating powdered starter and get the complete recipe for Cultured Buttermilk in my column.

Make it, share it.
Tag @twiceastastyblog and #twiceastastyblog

Twice as Tasty

A jar of cultured buttermilk has so many uses that you’ll soon be making a fresh batch. Here are just a few other recipes on the blog that use cultured buttermilk. You can find more in the recipe index.

• Sourdough Cinnamon Rolls with Buttermilk Glaze
• Berry Chocolate Muffins
• Honey-Chili Butter Biscuits
• Corn Kernel Muffins with Sage
• Bagna Cauda-Style Mashed Potatoes
• Chocolate Pudding Cake

You can also use buttermilk in many recipes that call for sour cream, like Sour Cream–Applesauce Coffee Cake.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.