Kemps Select
Kemps Select Cultured Lowfat Buttermilk
What it is
This is a dairy beverage made from milk that has been fermented by specific bacteria. The culturing process gives it a characteristic tangy flavor and a thicker consistency than regular milk. It is low in fat, making it a lighter option for cooking and drinking. The fermentation also contributes to its unique properties in baking and cooking applications.
How people cook with it
Buttermilk is a versatile ingredient in many kitchens, prized for its ability to tenderize and add moisture to baked goods. It can also be used in savory dishes.
- Baking cakes and biscuits
- Marinating chicken
- Making pancakes
- Adding tang to dressings
In baking, buttermilk reacts with leavening agents like baking soda to create a tender crumb and a light texture in cakes, muffins, and quick breads. For savory applications, it can be used to marinate meats, adding a subtle tang and helping to tenderize them. It is also a popular base for salad dressings and dips, providing a creamy and slightly acidic element. Some people enjoy drinking it plain or as a base for smoothies.
How it differs from similar foods
Cultured buttermilk differs from regular milk by its tangy flavor and thicker texture, a result of bacterial fermentation. This acidity is key to its leavening properties in baking, unlike the neutral pH of regular milk. It also has a distinct taste profile that regular milk cannot replicate.
Who it is for
Home bakers and cooks who appreciate the unique tenderizing and flavor-enhancing qualities of cultured dairy products often reach for buttermilk.
How to keep the rest
After opening, store the remaining buttermilk in its original container in the refrigerator. Keep it tightly sealed to prevent it from absorbing other odors from the refrigerator. It should be consumed within the recommended timeframe after opening for optimal freshness and flavor.