Grocery
Cultured Nonfat Buttermilk
What it is
This is a dairy beverage made from skim milk that has been fermented by beneficial bacteria. The culturing process gives it a tangy flavor and a smooth, creamy texture. It is a low-fat option for those who enjoy the taste and properties of traditional buttermilk. The fermentation also contributes to its characteristic thickness.
How people cook with it
Cultured nonfat buttermilk is a versatile ingredient in both sweet and savory cooking. Its unique properties make it ideal for tenderizing baked goods and adding depth to sauces.
- Baking pancakes
- Making biscuits
- Marinading chicken
- Creating salad dressings
In baking, buttermilk reacts with leavening agents like baking soda to create a lighter, more tender crumb in cakes, muffins, and quick breads. Its acidity helps to break down proteins in meat, making it an excellent choice for marinades, resulting in more succulent poultry and pork. It can also be used as a base for creamy dips, soups, and sauces, adding a pleasant tanginess and smooth consistency without the richness of full-fat dairy.
How it differs from similar foods
Unlike traditional buttermilk, which is a byproduct of butter churning, cultured buttermilk is made by adding a starter culture to milk. This nonfat version has a lower fat content than regular buttermilk, offering a lighter alternative while retaining the signature sour taste and emulsifying qualities.
Who it is for
Home cooks and bakers who want a tangy liquid for their recipes.
How to keep the rest
After opening, store any remaining cultured nonfat buttermilk in its original container in the refrigerator. Ensure the lid is tightly sealed to maintain freshness and prevent the absorption of other odors. It is best consumed before the expiration date printed on the packaging.