Grocery
Cultured Buttermilk
What it is
This is a cultured dairy product made from milk. It has a tangy flavor and a slightly thicker consistency than regular milk. The culturing process involves adding live bacteria to milk, which ferments it and creates its characteristic taste and texture. It is a versatile ingredient often used in baking and cooking.
How people cook with it
Buttermilk adds moisture and tenderness to baked goods. It can also be used as a marinade for meats.
- Baking cakes and biscuits
- Marinating chicken
- Making pancakes
- Creating salad dressings
In baking, buttermilk reacts with leavening agents like baking soda to create a lighter, fluffier texture in items such as pancakes, biscuits, and cakes. Its acidity helps to tenderize meat when used as a marinade, making it ideal for chicken or pork before cooking. It can also be incorporated into savory dishes like mashed potatoes or used as a base for creamy salad dressings and dips, adding a subtle tang.
How it differs from similar foods
Unlike regular milk, buttermilk has a distinct sourness due to the fermentation process. This tanginess is key to its leavening properties in baking and its ability to tenderize proteins. Its thicker consistency also contributes to a richer mouthfeel in certain applications.
Who it is for
Home cooks and bakers often reach for buttermilk to enhance the texture and flavor of their recipes.
How to keep the rest
After opening, store any remaining buttermilk in its original container in the refrigerator. Ensure the container is tightly sealed to maintain freshness and prevent it from absorbing odors from other foods. It should be consumed before the expiration date.