Kemps, Kemps Llc
Kemps Cultured Lowfat Buttermilk
What it is
This is a cultured dairy beverage made from lowfat milk. It has a tangy flavor and a thinner consistency than regular milk. The culturing process involves adding live and active bacteria to the milk, which gives it its characteristic taste and texture. It is a versatile ingredient used in both sweet and savory cooking.
How people cook with it
Buttermilk is a staple in many kitchens for its ability to tenderize baked goods and add moisture. It can also be used as a marinade or a base for dressings.
- Baking cakes and biscuits
- Marinating chicken
- Making pancakes
- Creating salad dressings
In baking, buttermilk's acidity reacts with leavening agents like baking soda to create a lighter, fluffier texture in items such as pancakes, biscuits, and cakes. It can also be used to tenderize meats when used as a marinade, providing a subtle tang that complements many flavors. For dressings, it offers a creamy base with a pleasant sharpness. It is also enjoyed as a beverage on its own.
How it differs from similar foods
Unlike regular milk, cultured buttermilk has a distinct sourness due to the fermentation process. Its lower fat content makes it a lighter option compared to whole milk or cream. The acidity also plays a key role in its culinary applications, particularly in baking.
Who it is for
Home cooks and bakers who enjoy creating tender and flavorful dishes will find this ingredient useful.
How to keep the rest
After opening, store the remaining buttermilk in its original container in the refrigerator. Ensure the lid is tightly sealed to maintain freshness. It is best consumed before the expiration date printed on the carton.