Written By: Vinson Petrillo
What’s all the buzz on buttermilk? Buttermilk, a fermented dairy product, is on the rise as one of the freshest culinary trends. Not only is buttermilk a staple in classic Southern comfort foods, but it also can be used a number of nuanced ways. It is praised for both super versatile in sweet and savory dishes, and also super sustainable! The best part? It’s easy to make!
Follow this simple recipe to make traditional and aerated buttermilk in your own kitchen:
For the buttermilk:
2 cups milk
3 Tblsp lemon juice
1/4 t citric acid
Blend together and set for 1 hour
For the aerated buttermilk, combine:
1 cup of buttermilk
1/2 cup cream cheese
1/4 cup grated fresh horseradish
1 Tblsp salt
Blend till very smooth. Pass through fine metal strainer. Place strained liquid in a whip cream canister and charge twice.
Using an insulated bowl carefully pour 1.5 liters of liquid nitrogen into the bowl. Working quickly dispense the horseradish buttermilk into the liquid nitrogen and crush with a metal whisk. Transfer frozen horseradish buttermilk into a blender and spin on high for 5 seconds or so until the frozen buttermilk turns to “snow”. Transfer snow to a small cooler and keep frozen until ready to use.
Pro-tip: Buttermilk pairs especially well with fatty fish! The acid cuts through the fat and leaves a pleasant flavor in your mouth. Usually smoked, pickled, herbaceous ingredients will accompany the fish leading to very big flavors.
Zero George’s Executive Chef Vinson Petrillo’s passion for natural, local ingredients is matched only by his deft gastronomic artistry. A graduate of Johnson and Wales, Petrillo’s Italian ancestry gave him an early appreciation for festive dining and bold flavors. He honed his culinary skills in some of New York’s finest restaurants, including Caviar Russe and Abe & Arthur’s. Before coming to Zero George, Petrillo served as chef de cuisine at Prospect, a Michelin Bib Gourmand recipient, in Brooklyn. In addition to mastering the kitchen, Petrillo’s talent has also wowed the TV camera, as two-time winner of Food Network’s Chopped and Chopped Champions, and on Bravo’s Top Chef Masters. In 2015, his innovative, technical cuisine won him the regional title at the S.Pellegrino Young Chef competition and a spot in the international competition at the Expo Milano 2015, sharing the stage with the world’s best and brightest young chefs.