Kemps Select
Kemps Select 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 bacteria to the milk, which gives it its characteristic taste and thickness. It is a versatile ingredient that can be used in both sweet and savory cooking applications.
How people cook with it
Buttermilk is a staple in many kitchens, prized for its ability to tenderize baked goods and add richness to dishes.
- Baking tender cakes
- Marinating chicken
- Making pancakes
- Whipping up creamy sauces
In baking, buttermilk's acidity reacts with leavening agents like baking soda to create a lighter, more tender crumb in cakes, biscuits, and muffins. It can also be used as a marinade for meats, helping to break down proteins and infuse flavor. For savory dishes, it adds a pleasant tang and creaminess to dressings, dips, and sauces. It is also a popular base for smoothies, adding a subtle complexity.
How it differs from similar foods
Unlike regular milk, cultured buttermilk has a distinct sourness due to the fermentation process. This tanginess is what makes it so effective in baking for tenderizing and adding moisture. Its slightly thicker consistency also sets it apart from standard milk.
Who it is for
Home cooks and bakers who appreciate the unique qualities buttermilk brings to 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 it from absorbing odors from other foods in the refrigerator. It should be consumed within the recommended timeframe after opening.