To make more tender cakes, use buttermilk instead of whole milk. Add 1/2 tsp. baking soda for each C. buttermilk. The acidity of buttermilk tenderizes the cake better than plain milk can, and the baking soda balances out that acidity.

For a quick, creamy sauce for cooked fish or chicken, combine 1/4 C. buttermilk with 1/2 C. bottled blue cheese salad dressing.

To create a thick, rich texture in cold soups, sauces, and salad dressing without adding too much fat, use buttermilk in place of some or all of the cream or oil used in your favorite recipe. A spoonful of low-fat sour cream further enriches the texture.

To make a luscious pumpkin pie, mix together 1 1/2 C. canned pumpkin, 2/3 C. buttermilk, 3 egg yolks, 1 C. firmly packed light brown sugar, 1 tsp. ground cinnamon, and 1/2 tsp. ground ginger. Beat 3 egg whites with 1/4 tsp. salt in a small bowl until soft peaks form, 2 to 3 minutes. Fold into the pumpkin mixture. Pour into an unbaked 9-inch pie shell and bake at 375°F until set, about 1 hour.

For quickbreads with a lighter crumb, use a combination of buttermilk and whole milk. Buttermilk works especially well in pancakes, cornbread, and banana bread.

To make fluffier, richer-tasting mashed potatoes, use buttermilk instead of plain milk.