Chef Vinson’s Buttermilk Recipe

What’s all the buzz on buttermilk?  This new culinary trend is super versatile and user friendly. Not only is buttermilk a staple in classic Southern comfort foods, but it also can be used a number of nuanced ways.  Check out how Chef Vinson Petrillo uses it  to elevate traditional dishes in this exclusive Q&A.  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.

Ready to learn more from Chef Vinson? Check out the schedule for Zero Restaurant’s Cooking School classes to see our award-winning chefs in action and try your own hand at their culinary creations.

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