Meijer, Meijer Inc. · 240 ml
Meijer Cultured Lowfat Buttermilk
What it is
This is a dairy beverage made by fermenting lowfat milk with specific cultures. The culturing process gives it a tangy flavor and a thicker consistency than regular milk. It is a versatile ingredient commonly used in baking and cooking. The lowfat content means it contains less fat than whole milk buttermilk. This product is pasteurized for safety.
How people cook with it
Buttermilk adds moisture and tenderness to baked goods and can be used as a marinade for meats. It also forms the base for many dressings and dips.
- Baking cakes and biscuits
- Marinating chicken
- Making pancakes
- Creating creamy dressings
In baking, buttermilk reacts with leavening agents like baking soda to create a lighter texture in items such as pancakes, muffins, and biscuits. Its acidity helps tenderize meat when used as a marinade, resulting in a more succulent final product. It can also be blended into smoothies for a creamy texture or used as a base for savory dips and sauces. For some recipes, it can be substituted for regular milk to add a subtle tang and improve texture.
How it differs from similar foods
Cultured buttermilk has a distinct tangy flavor and a slightly thicker body compared to regular milk. It also differs from traditional buttermilk, which is the liquid left over after churning butter. This cultured version is specifically produced for its culinary properties.
Who it is for
Home cooks and bakers who want to achieve tender results in their recipes.
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 odor absorption. It is best consumed before the expiration date indicated on the packaging.