Sat 10 Feb, 2018 06:07 am
could anyone tell me what buttermilk is and what can be used to substitute it.
I live in France and do not think I have ever seen it over here. We live in the depths of the country so do not have access to the things that people who live in Paris have.
Lait fermenté (e.g. Yorik by Yoplait) is in most supermarkets also called lait de beurre, babeurre, lait du leben, lait caillé, lait ribot.
That stuff should be marked with a skull and crossbones.
In America buttermilk biscuits, buttermilk pancakes, and buttermilk waffles are common in southern style cooking.
The only good thing about buttermilk is when you use it to make PAULA DEAN'S SPICY BUTTERMILK FRIED CHICKEN
buttermilk biscuits to accompany the chicken. Buttermilk biscuits are so light that , if you dont keep a towel over the biskit bowl, they will flot to the ceiling.