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"The key to tender pound cakes, nutty, chewy fudge, and custards with just the right amount of tang? Old-fashioned buttermilk. Check out these five dessert recipes and read on to learn a little more about our new secret weapon in the kitchen. &lt;strong&gt;REAL BUTTERMILK:\u00A0&lt;/strong&gt;Old-fashioned buttermilk is what's left after cream has been turned into butter. Naturally low-fat, it looks like thick milk. (Cultures are added to thicken it further). Look for bottles from local dairies at specialty shops or the farmers' market.\u00A0&lt;strong&gt;SUPERMARKET STANDARD:\u00A0&lt;/strong&gt;Most buttermilk in the dairy aisle starts with low-fat milk and isn't derived from butter. It's interchangeable with traditional buttermilk (hence perfectly suitable for baking), though it lacks the rich flavor and tartness of the real thing. &lt;b&gt;HOW TO USE THE LEFTOVERS:\u00A0&lt;/b&gt;Use any extra buttermilk to make Indian\u00A0&lt;em&gt;lassis&lt;/em&gt;\u00A0or add it to fruit smoothies, stir a little into oatmeal for some creaminess, brine chicken in it, or mix it with yogurt, scallions, and lemon zest to make a quick savory dip.     "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/recipes/desserts/slideshow/buttermilk-dessert-recipes>