Buttermilk

I love buttermilk. Recently I bought some and used it to make buttermilk scones and then I used it in place of milk when making coleslaw. It is so good I might start culturing my own.

The acidity of buttermilk also explains its long refrigerator shelf life. Acid is a natural preservative because it inhibits the growth of pathogenic bacteria. This is true for yogurt, sourdough bread, pickles and sauerkraut too.