Buttermilk is a popular marinade ingredient used to tenderize meat and add flavor. As a marinade, buttermilk performs several important functions.
Tenderizes Meat
One of the primary benefits of buttermilk as a marinade is that it helps to tenderize meat. The lactic acid in buttermilk breaks down tough muscle fibers, resulting in a more tender and juicy end product. This makes it an ideal marinade for tougher, cheaper cuts of meat that would otherwise be difficult to cook and chew.
The tenderizing effect happens in two ways:
- The acidity of buttermilk weakens muscle fibers, allowing them to be broken down more easily during cooking.
- Enzymes like cathepsin in buttermilk further break down tough muscle tissue.
Research has shown that buttermilk can increase tenderness in meat comparable to commercial meat tenderizers. The impact is most dramatic with longer marinating times. In one study, beef marinated in buttermilk for 24 hours was significantly more tender than beef marinated for just 6 hours.
Adds Flavor and Moisture
While tenderizing meat, buttermilk also infuses it with subtle flavor. The main contributors are:
- Lactic acid – This adds a tangy, mildly sour taste.
- Milk sugars – Lactose and other milk sugars contribute a slightly sweet, dairy note.
- Trace compounds – Subtle flavors are also imparted by trace compounds like diacetyl, acetoin, and acetaldehyde.
Buttermilk’s thickness enables it to cling to meat surfaces longer than thinner marinades. This allows more thorough flavor infusion.
The thickness also means it forms a moist coating on the meat surface. This helps retain moisture during cooking for a juicier interior.
Enhances Browning
The milk sugars and proteins in buttermilk are excellent browning and caramelization agents. When meat marinated in buttermilk is cooked, especially over high heat like grilling or broiling, these compounds undergo complex reactions that result in richer, deeper browning on the surface.
This browning adds both eye appeal through an appetizing caramelized crust, as well as complex nutty and roasted flavors.
Keeps Meat Moist
In addition to browning on the outside, buttermilk helps keep meat moist on the inside after cooking. It does this in two primary ways:
- Proteins and fats in buttermilk coat the meat, forming a protective barrier that prevents moisture loss.
- Flavors like lactic acid get absorbed into the meat, enhancing juiciness and tenderness.
This moisture retention effect gets stronger the longer the meat marinates. Even after cooking, the meat retains more natural juices and moisture.
Complements Spices and Herbs
Buttermilk has a neutral enough flavor on its own that it pairs well with a wide variety of seasonings. Common additions include:
- Herbs – Oregano, thyme, rosemary, parsley
- Spices – Garlic, onion, paprika, cumin, chili powder
- Salt and pepper
The buttermilk base helps the flavors permeate the meat and form a cohesive, well-rounded marinade. The extra dimensions from spices and herbs also prevent buttermilk alone from imparting too much tang.
Works with Any Meat
While buttermilk can be used as a marinade for any type of meat, it works especially well for:
- Chicken – Keeps chicken extra moist and tender, even breast meat. Great for oven baking, grilling, or frying.
- Pork – Infuses flavor all the way through lean cuts like chops and tenderloin.
- Beef – Tenderizes steaks, roasts, and other cuts. Ideal for cheaper cuts.
- Lamb – Takes away gaminess from lamb.
- Turkey – Prevents dried-out turkey breast.
For each, buttermilk helps improve texture and makes the flavors pop. The results are juicier, more tender meat with lots of flavor, even with quick cooking methods.
Simple to Prepare
One of the best things about buttermilk as a marinade is how easy it is to prepare. There are several simple methods to make a buttermilk marinade:
- Use buttermilk as is. The tangy flavor alone is enough to enhance many meats.
- Mix in desired seasonings like salt, pepper, garlic powder, lemon juice, etc.
- Add chopped aromatics such as onion, garlic, parsley or cilantro.
- Combine with melted butter, olive oil or other fats for added richness and moisture.
- Blend in yogurt, sour cream, or mayonnaise for thicker texture and more flavor.
- Include spices like chili powder, cumin, paprika, curry powder, etc. for bolder seasoning.
Buttermilk takes well to being mixed with other ingredients, while still retaining its meat tenderizing abilities. This flexibility makes preparing a buttermilk marinade as simple or complex as desired.
Improves Marinating Process
Buttermilk provides practical benefits that streamline the meat marinating process:
- No need to dilute with water like some acidic ingredients.
- Contains built-in salt for seasoning and better flavor absorption.
- Thick texture adheres to meat instead of running off.
- Can marinate for long periods safely due to acidity.
- No marinade bags required since buttermilk clings directly to meat.
These useful properties reduce steps and equipment needed for effective marinating. Buttermilk sticks to the meat and penetrates quickly all on its own.
Long Shelf Life
Commercially bought buttermilk has an extended shelf life compared to regular milk. When stored properly, it can last 2-3 weeks past the “best by” date printed on the carton. This gives plenty of time to use up opened buttermilk.
For marinades, buttermilk can be stored in the refrigerator for up to a week before use. The acids help prevent pathogenic bacterial growth.
The longevity of buttermilk is advantageous for preparing marinades in advance. The marinade flavors have time to fully develop before applying to meat.
Budget Friendly
Buttermilk is an affordable ingredient, making it ideal for use in cost-effective marinades. It can be easily obtained for $2-3 per quart from any grocery store.
Other meat tenderizers and marinades often contain special enzymes, acids or compounds that drive up the price. Since buttermilk is a natural dairy product, it provides exceptional marinating ability at a fraction of the cost.
Buttermilk transforms cheap cuts of meat into tender, juicy dishes. With little added cost, it can make lower quality meats taste great.
Keeps Meat Tender After Cooking
Buttermilk’s tenderizing power persists even after the meat is cooked. The weakening of muscle fibers cannot be easily reversed.
This means meats stay tender and moist during storage and reheating. Meat marinated in buttermilk is ideal for meal prepping or cooking barbecue, pot roasts, or other dishes ahead of time.
The same tenderizing effects do not work as well with mechanical tenderizing or enzymes from sources like papaya or pineapple. Buttermilk tenderizing withstands storage and reheating better.
Prevents Contamination
Food safety is an important consideration with raw meat. Buttermilk’s acidic environment helps prevent bacteria like Salmonella or E. coli from growing.
The thickness of buttermilk also limits airborne contamination. It adheres in a protective coating unlike thin marinades that can allow pathogens in.
For best safety practices, it is still important to:
- Use freshly opened buttermilk before the expiration date.
- Marinate meat in the refrigerator at 40°F or below.
- Discard used marinade instead of basting or reusing.
- Wash surfaces and utensils after contact with raw meat.
With reasonable care, buttermilk is a safe choice for marinating raw meats.
Works as Substitute for Milk
In a pinch, buttermilk can be substituted for milk in marinades at a 1:1 ratio. The thicker texture actually performs better than regular milk.
The acidity helps tenderize, while the dairy flavor is not so pronounced as to clash with other seasonings. Buttermilk may slightly thicken a marinade, but this also helps it coat the meat better.
When choosing between milk and buttermilk for marinades, buttermilk is generally the superior option. At the very least, it can be used interchangeably without sacrificing marinade performance if milk is unavailable.
Drawbacks and Considerations
Buttermilk provides great advantages as a marinade, but a few potential drawbacks should be kept in mind:
- Thick texture can be difficult to strain and discard after marinating.
- High acidity can start “cooking” meat at longer marination times or temperatures above 40°F.
- Tangy flavor is not ideal for all recipes and cuisines (e.g. Asian).
- Dairy odor can linger on low-quality buttermilk or when marinating for over 24 hours.
- Not compatible with all meat types (tougher cuts see the most benefit).
Despite these minor limitations, buttermilk remains one of the most useful and foolproof marinade ingredients for home and professional cooking alike.
Frequently Asked Questions
Does buttermilk really make meat more tender?
Yes, the acids in buttermilk significantly break down tough muscle fibers and connective tissue. Research shows noticeable improvements in tenderness compared to no marinade.
Can you marinate meat too long in buttermilk?
Usually 24 hours is sufficient for tenderizing. Excessive marinating for 2-3 days can make the texture overly soft and mushy. The meat can also become too sour-tasting and give off a dairy odor.
What is the best buttermilk to marinade ratio?
A general rule is 1/4 to 1/2 cup buttermilk per 1 pound of meat. Adjust based on thickness of cuts and personal taste. More buttermilk equals faster tenderizing but stronger flavor.
Does buttermilk have to be refrigerated for marinades?
Yes, it is important to marinate meat in buttermilk chilled at 40°F or below. Leaving at room temperature can allow pathogenic bacterial growth.
Can I reuse buttermilk marinade?
Never reuse marinade after soaking raw meat to prevent bacteria transfer. The texture also becomes too thin to adhere properly. Always discard leftover marinade.
Can I make buttermilk if I don’t have any?
Yes, combine 1 tablespoon lemon juice or vinegar with 1 cup milk and let sit 10 minutes. The acidity causes the milk to thicken to buttermilk consistency.
Conclusion
Buttermilk is an exceptional meat marinade that tenderizes, flavors, and protects meat. Its tangy taste and thick texture permeate deep into meats for increased tenderness and moisture after cooking. Buttermilk also improves flavor absorption while promoting beautiful browning.
From its meat-softening abilities to its long shelf life, buttermilk offers many advantages at a low cost. Simple to mix with other ingredients, it performs well as a marinade across all types of meat. With some basic care and precautions, buttermilk can be a tasty secret ingredient for juicy, tender meats.