Buttermilk Substitute For Cream

Buttermilk has always been a victim of its name, which suggests high calories: In fact, it has always been far lower in fat and calories than cream. Recently, I began using buttermilk in place of cream when I wanted the same richness without the fat.

Today’s buttermilk is not the buttermilk of my childhood. Buttermilk used to be made from the slightly sour liquid that is left when butter is churned. Now it is cultured from skim milk, and because it has no actual contact with butter, certain bacteria are added to produce a butterlike flavor.

Like milk, buttermilk comes in three strengths: full fat, low fat and nonfat. Both low-fat and nonfat buttermilk work equally well; just combine them with a little cornstarch to thicken and keep them from separating when heated. In mashed potatoes or a pasta sauce, buttermilk adds a slight tang that is quite appealing.