|Confounded by a half-used carton of low-fat buttermilk? Put its creamy, tangy goodness to use in these everyday recipes.|
Banana-Berry Buttermilk Smoothie
Though buttermilk originated as a by-product of butter churning, today's cartons are filled with low-fat milk and active cultures. When these two combine, lactic acid is formed, which reacts with baking soda in baked goods to produce carbon dioxide. We have buttermilk to thank for fluffy pancakes and flaky biscuits—and it adds creaminess and tang to savory dishes as well.
First up is this breakfast smoothie. Strawberries, blueberries, banana, and honey are whirred with buttermilk to create the creamy blend.
View Recipe: Banana-Berry Buttermilk Smoothie
Need a little more buttermilk? Make it yourself! Here’s how to make your own buttermilk substitute.