Buttermilk is widely used for enhancing the texture of baked goods and other recipes. When stored in the fridge, it can separate into liquid and solids due to fermentation, which increases acidity. This separation occurs as casein proteins unravel, forming clumps; however, it does not indicate spoilage unless there is mold or a foul smell. To rescue slightly separated buttermilk, it can be whisked vigorously to return it to a smooth consistency, maintaining its usability in cooking and baking.
Buttermilk is often used in recipes for scones, cakes, and biscuits, improving texture due to its tangy flavor from lactic acid bacteria fermentation.
The separation of buttermilk is due to increased acidity from fermentation, causing casein proteins to unravel and form solid clumps.
A carton of separated buttermilk can often still be used by vigorously whisking it to recombine the solids and liquid.
Buttermilk should be discarded only if it has turned moldy or smells unusually sour, rather than merely because it has separated.
Collection
[
|
...
]