Smith Bros. Farms Inc.
Cultured Lowfat Buttermilk
What it is
This is a cultured dairy beverage made from lowfat milk. It has a tangy flavor and a smooth, creamy texture. The culturing process involves adding live and active cultures to the milk, which gives it its characteristic taste and thickness. It is a versatile ingredient commonly used in baking and cooking.
How people cook with it
Buttermilk is a staple in many kitchens, prized for its unique properties in both sweet and savory dishes.
- Baking pancakes
- Marinating chicken
- Making biscuits
- Whipping up creamy dressings
In baking, buttermilk's acidity reacts with leavening agents like baking soda to create a tender and fluffy texture in cakes, muffins, and biscuits. It adds moisture and a subtle tang that complements sweet flavors. For savory applications, it's excellent for marinating meats, tenderizing them and infusing them with flavor. It can also be used as a base for marinades, dips, and sauces, contributing a rich and creamy mouthfeel without being overly heavy.
How it differs from similar foods
Unlike regular milk, cultured buttermilk has a distinctively sour and tangy taste due to the fermentation process. This tanginess is what makes it so effective in baking, reacting with baking soda to produce lift. It is also typically thicker than regular milk.
Who it is for
Home cooks and professional bakers often reach for buttermilk to enhance the texture and flavor of their creations.
How to keep the rest
After opening, keep the remaining buttermilk refrigerated in its original container. Ensure the lid is tightly sealed to maintain freshness and prevent it from absorbing other odors in the refrigerator. It is best consumed before the expiration date printed on the carton.