Grocery
Cultured Lowfat Buttermilk
What it is
This is a fermented dairy product made from skimmed milk. Cultures of lactic acid bacteria are added to the milk, which causes it to thicken and develop a tangy flavor. It has a lower fat content than traditional whole milk buttermilk, making it a lighter option. The fermentation process also contributes to its unique taste and texture.
How people cook with it
Buttermilk is a versatile ingredient that adds moisture and tenderness to baked goods. It can also be used in marinades and dressings.
- Baking cakes and biscuits
- Making pancakes and waffles
- Marinating chicken and pork
- Creating creamy salad dressings
In baking, buttermilk reacts with leavening agents like baking soda to create a lighter, fluffier texture in cakes, muffins, and quick breads. Its acidity tenderizes meat when used as a marinade, resulting in a more succulent final product. It can also be whisked into sauces and dips for a smooth, tangy finish. For a refreshing drink, it can be consumed on its own or blended with fruits.
How it differs from similar foods
Compared to regular milk, buttermilk has a distinct sourness due to fermentation. Its thicker consistency also sets it apart. Lowfat buttermilk offers a similar tangy flavor profile to regular buttermilk but with less fat content, making it a lighter choice for cooking and drinking.
Who it is for
Home cooks and bakers often reach for buttermilk to enhance the flavor and texture of their dishes.
How to keep the rest
After opening, store any unused buttermilk in its original container in the refrigerator. Ensure the lid is tightly sealed to maintain freshness and prevent it from absorbing other odors from the refrigerator. It is best consumed before the expiration date printed on the container.