Grocery
Cultured Lowfat Buttermilk
What it is
This is a dairy beverage made from skim milk that has been fermented with lactic acid bacteria. The culturing process gives it a distinctive tangy flavor and a thicker texture than regular milk. It is low in fat, making it a lighter option for cooking and drinking. The fermentation also contributes to its unique taste profile, which is a hallmark of traditional buttermilk.
How people cook with it
Buttermilk is a versatile ingredient in both sweet and savory cooking. Its acidity helps tenderize meats and activate leavening agents in baked goods.
- Baking cakes and biscuits
- Marinating chicken and pork
- Making pancakes and waffles
- Creating creamy salad dressings
In baking, buttermilk reacts with baking soda to create a lighter, fluffier texture in items like pancakes, biscuits, and cakes. Its tanginess balances sweetness in desserts. For savory dishes, it can be used as a marinade for meats, helping to tenderize them and add a subtle flavor. It also forms the base for many creamy sauces and dips. When making pancakes or waffles, it contributes to a tender crumb and a pleasant, slightly sour note that complements syrup.
How it differs from similar foods
Unlike regular milk, cultured buttermilk has a pronounced tangy flavor due to the fermentation process. It is also typically thicker in consistency. This acidity is key to its leavening properties in baking, which regular milk does not provide on its own.
Who it is for
Home cooks and bakers who appreciate the unique texture and flavor it brings to their recipes.
How to keep the rest
After opening, store any unused cultured buttermilk in its original container in the refrigerator. Keep it tightly sealed to maintain freshness and prevent it from absorbing odors from other foods. It should be consumed within the recommended timeframe after opening for best quality.