Kemps
Kemps Cultured Lowfat Buttermilk
What it is
This is a cultured dairy beverage made from lowfat milk. It has a tangy flavor and a smooth texture. The culturing process involves adding live and active bacteria to the milk, which gives it its characteristic taste and helps with its thickening properties. It is a staple in many kitchens for both baking and cooking.
How people cook with it
Buttermilk is a versatile ingredient that adds moisture and tenderness to baked goods. It also provides a unique flavor profile to savory dishes.
- Baking cakes and biscuits
- Marinating chicken
- Making pancakes
- Creating salad dressings
In baking, buttermilk reacts with baking soda to create a lighter, fluffier texture in items like pancakes, biscuits, and cakes. For savory applications, it can be used as a marinade for meats, particularly chicken and pork, helping to break down proteins and add a subtle tang. It is also a base for creamy dressings and dips, providing a rich yet light consistency. You can also drink it plain for a refreshing beverage.
How it differs from similar foods
Unlike regular milk, cultured buttermilk has a lower pH due to the fermentation process. This acidity is key to its leavening power in baking. It also has a thicker consistency and a more pronounced, pleasant sourness compared to regular milk.
Who it is for
Home cooks and bakers who want to add moisture and a unique flavor to their recipes.
How to keep the rest
Keep refrigerated. Once opened, store the remaining buttermilk in its original container with the lid tightly sealed. It is best to consume it within a few days of opening to maintain its freshness and quality.