Dean's, Dean Foods Company · 263 ml
Dean's Cultured Lowfat Buttermilk
What it is
This is a cultured lowfat dairy beverage. It is made from skim milk that has been fermented by beneficial bacteria. This process gives it a distinct tangy flavor and a thicker consistency than regular milk. It is a lowfat option, meaning it contains less fat than whole milk. The culturing process also contributes to its unique taste profile, making it a versatile ingredient in many recipes.
How people cook with it
Buttermilk is a staple in many kitchens, prized for its ability to tenderize baked goods and add moisture.
- Pancakes and waffles
- Biscuits and scones
- Marinades for chicken
- Smoothies and dips
Buttermilk is often used in baking to create tender and moist results. Its acidity reacts with leavening agents like baking soda, helping baked goods rise. It can also be used in marinades to tenderize meats, especially poultry, before cooking. For a quick and easy dressing or dip, simply whisk it with herbs and spices. It can also be enjoyed on its own or as a base for smoothies, adding a creamy texture and a subtle tang.
How it differs from similar foods
Unlike regular milk, cultured buttermilk has a noticeable tang due to the fermentation process. Its higher acidity also makes it more effective at tenderizing baked goods and meats. The texture is typically thicker and creamier than standard milk.
Who it is for
Home cooks and bakers who want to add moisture and tenderness to their dishes.
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. It is best to consume it within a few days of opening for optimal flavor and quality. Proper storage helps prevent spoilage and preserves its unique characteristics.