Raspberry buttermilk cake is a super easy and tender dessert with a hint of tang due to the buttermilk and top sweet crunch ...

In the beginning, buttermilk was merely the liquid left behind after churning cultured butter. Today’s commercial buttermilk is made by adding lactic acid to pasteurized, homogenized milk.

The buttermilk is then removed from the leftover mixture to leave the fat, which is then formed into butter. While butter contains many different nutrients, it is also high in saturated fat.

The reason why butter doesn't spoil in the same way that meat does is because it's pasteurized and is also low in both moisture and protein. This means it doesn't provide an environment conducive ...

It is typically prepared by churning fresh or fermented cream until the fat globules combine and the butterfat separates from the buttermilk. But did you know ... and other vegetable oil spreads, ...

Garlic and herbs add flavour to this simple buttermilk chicken; marinate for several hours, or overnight, then bung it in the oven or on the barbecue. Serve with salad and chips, or boiled or ...

Iconic bread recipes from the new cookbook, "When Southern Women Cook" — Dollywood cinnamon bread, buttermilk biscuits, and ...

"The milk and the buttermilk together ... he advised patting it dry, adding butter or any additional seasonings — and then roasting it or grilling it. 1. In a large pot, bring milk to a simmer.