Dean's, Dean Foods Company · 240 ml
Dean's Cultured Lowfat Buttermilk
What it is
This is a lowfat cultured dairy beverage. It is made by adding a starter culture to skim milk, which causes it to thicken and develop a tangy flavor. The culturing process also creates lactic acid, giving buttermilk its characteristic sour taste. This product is pasteurized and homogenized for safety and consistency. It is a liquid that is ready to use in various culinary applications.
How people cook with it
Buttermilk is a versatile ingredient often used in baking and cooking. Its unique properties can enhance the texture and flavor of many dishes.
- For tender pancakes
- In moist cakes
- For crispy fried chicken
- As a marinade
Buttermilk is commonly used in baking to create tender and moist baked goods. Its acidity reacts with baking soda, helping to leaven cakes, biscuits, and pancakes. Some people enjoy drinking it straight, while others use it as a base for salad dressings or dips. When cooking, it can be incorporated directly into batters or sauces.
How it differs from similar foods
Unlike regular milk, cultured buttermilk has a distinctively sour and tangy flavor due to the fermentation process. Its thicker consistency also sets it apart. This acidity makes it a superior leavening agent when combined with baking soda in baked goods, resulting in a lighter texture.
Who it is for
Home cooks and bakers who want to achieve tender results in their recipes.
How to keep the rest
After opening, store the remaining buttermilk in its original container in the refrigerator. Keep it tightly sealed to maintain freshness and prevent it from absorbing odors from other foods. Consume within the recommended timeframe after opening for the best quality.