Raw liver on a cutting board
For Extra Tender Liver, Make Sure You Include Buttermilk
Liver is almost impossible to find outside of a butcher shop, but is a delicious cut that's full of nutrients. When preparing it, try adding buttermilk for tenderness and flavor.
Cultured buttermilk is made by adding active cultures to milk and then fermenting it. It's acidic with meat-tenderizing properties, making it a great addition to marinades.
The lactic acid in buttermilk will work to break down the liver's tissue and add moisture. It also mellows some of the liver's more sharp and iron-like flavors.
Soak the liver in buttermilk for any time between 30 minutes and three hours before cooking it. You’ll end up with liver that's tender, not tough, with a mellow, balanced flavor.