Toft's, Toft Dairy Inc.
Toft's Cultured Buttermilk
What it is
Cultured buttermilk is a dairy product made by fermenting milk with lactic acid bacteria. This process gives it a tangy flavor and a slightly thicker consistency than regular milk. It is a byproduct of butter churning, but modern cultured buttermilk is often made by adding bacterial cultures to skim milk or low-fat milk. The fermentation process creates a distinct sourness that is a hallmark of this ingredient.
How people cook with it
This versatile ingredient adds moisture and a tender crumb to baked goods. It can also be used in marinades and sauces.
- Pancakes and Waffles
- Biscuits and Scones
- Marinades for Poultry
- Creamy Dressings
In baking, cultured buttermilk reacts with leavening agents like baking soda to create a lighter, fluffier texture. Its acidity tenderizes proteins in meat, making it an excellent choice for marinating chicken or pork. It can also be blended into salad dressings and dips to provide a creamy, tangy base. When cooking, it can be used as a liquid component in batters for fried foods, contributing to a crispier exterior. Its unique flavor profile makes it suitable for both sweet and savory applications.
How it differs from similar foods
Unlike regular milk, cultured buttermilk has a pronounced tangy flavor due to the fermentation process. Its slightly thicker texture also contributes to its unique culinary properties, especially in baking where it enhances tenderness and moisture.
Who it is for
Home bakers and cooks who appreciate a tangy flavor and tender results.
How to keep the rest
Keep refrigerated. Once opened, store the remaining cultured buttermilk in its original container or a tightly sealed alternative. It is best used within a week of opening to maintain its fresh, tangy flavor. Ensure it is always kept cold to prevent spoilage.