Buttermilk

Lait ribot

What it is

The thin liquid left in the churn once the butter has come — Brittany calls it lait ribot and drinks it cold with buckwheat galettes. Its acidity reacts with bicarbonate of soda, which is the entire reason soda bread and American pancakes rise.

In the kitchen

It tenderises meat as well as it raises cakes. An overnight soak is the classic before frying chicken.

Goes with

Buckwheat groats Butter Honey Lemon Chives Dill Black pepper Oats

Also used with

Lactic acid Guar gum Baking powder Oxalis Rennet Sorghum syrup

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