Grocery
Cultured Nonfat Buttermilk
What it is
This is a dairy beverage made from skimmed milk that has undergone a fermentation process. Cultures of bacteria are added to the milk, which causes it to thicken and develop a tangy flavor. It is a low-fat option, meaning most of the fat has been removed from the milk before culturing. The resulting product is smooth and has a distinct, slightly sour taste.
How people cook with it
Cultured nonfat buttermilk is a versatile ingredient in both sweet and savory cooking. Its unique properties lend themselves to a variety of preparations.
- Baking cakes and biscuits
- Marinating poultry
- Making pancakes and waffles
- Creating creamy salad dressings
In baking, buttermilk reacts with leavening agents like baking soda to create a tender crumb and a light texture in cakes, muffins, and biscuits. Its acidity helps to tenderize meat when used as a marinade for chicken or pork, resulting in a juicy and flavorful outcome. It can also be incorporated into batters for fried foods, adding a subtle tang and helping to create a crispier coating. For sauces and dips, it provides a smooth, creamy base with a pleasant sharpness.
How it differs from similar foods
Unlike regular milk, cultured buttermilk has a thicker consistency and a noticeable sourness due to the bacterial cultures. This tanginess is its defining characteristic and is what makes it so effective in baking and marinades, where it contributes flavor and aids in tenderizing.
Who it is for
Home cooks and professional bakers often reach for this ingredient to enhance 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 spoilage. It is best consumed before the expiration date printed on the packaging.