Buttermilk
Buttermilk is a tangy, slightly thick dairy liquid, traditionally the byproduct of churning butter but more commonly today a cultured product made by fermenting milk. It is used in baking to react with baking soda for leavening, as well as in marinades, dressings, and pancakes for its tang and tenderising acidity. Its acidity also helps tenderise proteins in marinades for fried chicken and similar dishes.
Select an ingredient to see the weight
grams
| Unit | Grams |
|---|---|
| AU cup (250ml) | 245.0 g |
| US cup (240ml) | 235.2 g |
| EU cup (250ml) | 245.0 g |
| AU tablespoon (20ml) | 19.6 g |
| US tablespoon (14.8ml) | 14.5 g |
| Teaspoon (5ml) | 4.9 g |