Buttermilk Basics

• Cultured buttermilk sold in supermarkets is similar to liquid yogurt. It is made by adding bacterial cultures to milk and heating it for several hours at a low temperature. The resulting fermentation causes milk to thicken and acquire a slightly tart flavor. Farm-style buttermilk, on the other hand, is the byproduct of churning butter; when left to ferment, the remaining liquid gains a creamy texture and acidic flavor. It is this traditional production process that gave buttermilk its name.

Using Buttermilk

• Buttermilk is used in many baking recipes, from biscuits and cornbread to cakes and cake glazes. Buttermilk also enters into the composition of fluffy pancakes and waffles. It can be used to make ice cream and milkshakes or poured onto cereals. Try it as a marinade and batter for fried chicken. Buttermilk also serves as a base for ranch salad dressing, as well as blue cheese dip.

Condensed Milk Defined

• Condensed milk is made by heating milk until most of its water has evaporated. But unlike simple evaporated milk, sugar is added before canning, giving it the name, sweetened condensed milk. The dense and creamy liquid has an off-white to slightly yellow color and is very sweet. Canned condensed milk doesn't need to be refrigerated and it has an extended shelf life of up to two years.

Using Condensed Milk

• Sweetened condensed milk can be further boiled to make a soft caramel sauce known as dulce de leche, which, in turn, serves as a spread or ice cream topping. Condensed milk is also used as both a sweetener and a creamer in tea, spiced chai and coffee shakes, as well as in alcoholic cocktails, like Irish stout punch or homemade whiskey cream. Blended with cream cheese and lemon juice, condensed milk thickens to form a no-bake cheesecake filling. It can also be blended with lime and egg yolks to make a baked key lime pie.