Milk is so common that you can find it in every drugstore, corner store and gas station, but good luck finding buttermilk. As the name suggests, buttermilk is the leftover liquid from the butter-making process. Slightly fermented milk was traditionally used to make cultured butter, which gives buttermilk its signature tang. The leftover liquid is high in protein and probiotics and low in fat, but today’s buttermilk uses skim milk with added bacterial enzymes to emulate fermentation.

While most people are not tempted to chug a carton of buttermilk at the gas station, we certainly don’t mind adding it to many recipes. Buttermilk is especially beneficial when baking. The acidic milk breaks down gluten and proteins, keeping baked goods tender and moist. It also makes a terrific brine for chicken or pork and is the secret ingredient to turning ordinary cream into the luxurious crème fraîche. These recipes pair tart buttermilk and crème fraîche with grassy and earthy spring produce for pops of colour and flavour.

Crème fraîche
To make crème fraîche, add 2 cups of whipping cream and 1 tablespoon of buttermilk in a clean jar and mix well. Place a lid on the jar and wrap the jar in a towel. Keep the jar at in a warm spot (about 72 F) for 24 hours. After that time, place the jar in the refrigerator until completely chilled.

The thinner whipping cream has now turned into a very thick cream. Use it as you would sour cream or a thick yogurt.