Dean's, Dean Foods Company · 240 ml
Dean's Cultured Lowfat Buttermilk
What it is
This is a cultured lowfat dairy beverage. It is made from milk that has been fermented by specific bacteria. This process gives it a tangy flavor and a slightly thicker consistency than regular milk. It is a lowfat version, meaning it contains reduced fat content compared to whole milk buttermilk. The culturing process also contributes to its unique texture and taste.
How people cook with it
Buttermilk is a versatile ingredient in many kitchens. It adds moisture and tenderness to baked goods and can be used in marinades.
- Pancakes and waffles
- Biscuits and scones
- Marinades for poultry
- Dressings and dips
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. Its acidity helps to tenderize meats when used as a marinade, making them more succulent. It can also be incorporated into savory dishes like creamy soups or used as a base for salad dressings and dips, providing a pleasant tanginess and smooth consistency. It is often used in recipes where a moist and tender result is desired.
How it differs from similar foods
Unlike regular milk, cultured buttermilk has a distinct sour or tangy flavor due to the fermentation process. Its acidity also affects how it interacts with other ingredients, particularly leavening agents. The lower fat content in this version makes it a lighter choice compared to traditional whole milk buttermilk.
Who it is for
Home bakers and cooks who enjoy creating tender baked goods and flavorful marinades often reach for buttermilk.
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 absorption of odors from other foods in the refrigerator. It is best consumed before the expiration date printed on the packaging.