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</a>  Different cuisines have focused on different properties of this magical ingredient. In the Deep South, buttermilk is used to tenderise chicken before frying. In India, it's mixed with spices and served as 'chaas' - a drink which cools the palette and aids digestion. And in Ireland, the acidity of buttermilk is used to react with bicarbonate of soda and cause soda bread to rise without the need for yeast.