braising in buttermilk?

[ztutz]

OK, so we're finishing this month's batch of butter right now, which means a quart of buttermilk goes into the fridge.

And I'm planning to braise some meat tomorrow...

Carnitas recipes sometimes call for milk. Would the buttermilk make a good braising liquid? I usually use stock and/or citrus juices, but why not?

Any guidance or war stories? Thanks!

[andiesenji]

I have braised turkey legs and pork shanks in buttermilk with good results.

I would advise you first try a small batch of the meat because sometimes the acid in the buttermilk (or yogurt, which I have also tried) will cause the meat to become somewhat mealy.

I ruined a whole chicken this way some years ago in one of my experiments. If the meat is tough or strong, it works much better. I know a Basque family who braises mutton in buttermilk and it turns out very nice. I am not a big fan of lamb and ordinarily won't eat mutton at all but it is very good the way they prepare it.

[ztutz]

I have braised turkey legs and pork shanks in buttermilk with good results.

I would advise you first try a small batch of the meat because sometimes the acid in the buttermilk (or yogurt, which I have also tried) will cause the meat to become somewhat mealy.

I ruined a whole chicken this way some years ago in one of my experiments.  If the meat is tough or strong, it works much better.  I know a Basque family who braises mutton in buttermilk and it turns out very nice.  I am not a big fan of lamb and ordinarily won't eat mutton at all but it is very good the way they prepare it.

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Thanks for the cautionary tale!

I think of many braising liquids as already being pretty acidic? (Wine, orange juice, tomatoes...) I wonder if there is something else going on. Nonetheless, I'll be careful with it, and try it out on a few ribs.

[Peter the eater]

Goat shanks braised in buttermilk is nice -- great for a coconut curry.