Smooth and tangy, buttermilk only sounds decadent. In reality it is just the milk that's left behind after cream is churned into butter. These days, most store-bought buttermilk is made from milk treated (or "cultured") with lactic acid bacteria. The result: a delicious, multi-purpose ingredient that can tenderize meat in marinades and give baked goods a lofty rise. Here are 12 ways to use it.

Use equal parts milk and buttermilk (or all buttermilk) for a rich twist on the classic egg dish.

Blend buttermilk with cucumbers or cooked beets for a cool, refreshing soup.

Let buttermilk stand in for the yogurt in your marinade.

Mix buttermilk and confectioners' sugar for a mildly tart glaze that adds punch to pound cakes and gingerbread.

Add a splash of buttermilk to heavy cream before whipping. It's great with flourless chocolate cakes and fruit tarts.

Swap in buttermilk for milk or yogurt in your morning smoothie.

If it's good in pancakes and waffles, why not French toast? Dip your bread slices in an eggy buttermilk bath for a creamy, custardy breakfast.

Use very cold buttermilk in place of ice water for a light and tender crust.

Mix buttermilk with plain Greek yogurt and Dijon mustard to create a tangy dressing for shaved cabbage, carrots or broccoli. 

Already mastered buttermilk fried chicken? Then try the same technique with squid. Give it a tenderizing soak in buttermilk (add some hot sauce if you like) before breading and frying.

Replace milk with buttermilk and you can even cut back on the butter a bit.