Grocery
Cultured Lowfat Buttermilk
What it is
This is a cultured dairy product made from milk with a reduced fat content. It has a tangy flavor and a thinner consistency than whole milk. The culturing process involves adding specific bacteria to the milk, which ferment the lactose and produce lactic acid. This gives buttermilk its characteristic sour taste and tenderizing qualities when used in baking. It is a staple ingredient for many home cooks and bakers.
How people cook with it
Buttermilk is a versatile ingredient used in both sweet and savory dishes. Its unique properties can enhance the texture and flavor of many recipes.
- Baking pancakes
- Making biscuits
- Marinading chicken
- Creating salad dressings
Buttermilk is often used as a liquid component in batters for pancakes, waffles, and muffins, contributing to a tender crumb. It can also be used to marinate meats, particularly chicken and pork, as the acidity helps to break down proteins, resulting in a more tender and flavorful outcome. In baking, it reacts with leavening agents like baking soda to create a lighter texture. It can also be incorporated into creamy dips and dressings, adding a pleasant tang.
How it differs from similar foods
Compared to regular milk, cultured buttermilk has a distinct sourness due to the fermentation process. Its lower fat content also affects its richness. The acidity is a key difference that impacts its performance in baking and marinades, often leading to a softer texture in baked goods.
Who it is for
Home cooks and bakers who appreciate the tenderizing and flavor-enhancing qualities of cultured dairy.
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 absorption of odors. It is best to consume it within the recommended timeframe after opening for optimal quality.