BYU creamery
BYU Creamery Cultured Buttermilk
What it is
This is a dairy product made by fermenting milk with specific bacterial cultures. The culturing process gives it a tangy flavor and a slightly thicker consistency than regular milk. It is a versatile ingredient commonly found in many kitchens. The culturing process also contributes to its unique taste profile.
How people cook with it
Cultured buttermilk is a popular ingredient in baking and cooking. Its unique properties make it ideal for a variety of applications.
- Pancake batter
- Biscuit dough
- Marinades
- Salad dressings
In baking, cultured buttermilk reacts with leavening agents like baking soda to create a tender crumb and a light texture in cakes, biscuits, and pancakes. Its acidity helps to tenderize meats when used as a marinade, resulting in a more succulent final dish. It can also be whisked into salad dressings for a creamy, tangy base. The lactic acid in buttermilk contributes to its effectiveness in these culinary roles.
How it differs from similar foods
Unlike regular milk, cultured buttermilk has a distinct sour or tangy flavor due to the fermentation process. It is also typically thicker than regular milk. This tanginess is its defining characteristic and what makes it a preferred choice for certain recipes.
Who it is for
Home cooks and bakers who enjoy creating classic recipes and experimenting with flavorful ingredients will find this product useful.
How to keep the rest
Keep refrigerated. After opening, store the remaining buttermilk in its original container or a tightly sealed container in the refrigerator. It is best to use it within the recommended timeframe for optimal freshness and flavor.