Buttermilk adds tang to quick bread

January 2, 2013 12:16 PM By LAUREN CHATTMAN Special to Newsday

Photo credit: Lauren Chattman | Buttermilk gives this savory quick bread a tender texture and tangy flavor. (Dec. 21, 2012)

Lauren Chattman

Lauren Chattman is a cookbook author, freelance writer and former

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Despite its name, buttermilk is not buttery at all. The name refers to its origin as a byproduct of butter making. In olden times, the liquid left over after butter was churned was allowed to stand, becoming thick and sour as airborne bacteria consumed its sugars and produced tasty lactic acids. Today, commercial buttermilk is made by adding a bacterial culture to low- or nonfat milk to produce...

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