Mountain Dairy
Mountain Dairy Cultured Reduced Fat Buttermilk
What it is
This is a cultured dairy beverage made from reduced-fat milk. It has a tangy flavor and a slightly thicker consistency than regular milk. The culturing process involves adding live and active cultures to the milk, which develop its characteristic taste and texture. This version contains 1.5% milkfat, making it a lighter option compared to whole milk buttermilk.
How people cook with it
Buttermilk is a versatile ingredient in many kitchens, prized for its ability to tenderize baked goods and add a unique flavor profile.
- Baking cakes and biscuits
- Marinating poultry
- Making pancakes
- Creating creamy dressings
In baking, buttermilk's acidity reacts with leavening agents like baking soda to create a lighter, more tender crumb in cakes, biscuits, and muffins. It can also be used in marinades for chicken or pork, helping to break down proteins and infuse flavor. For pancakes and waffles, it contributes a pleasant tang and a fluffy texture. It is also a base for many salad dressings, adding a creamy richness without being overly heavy.
How it differs from similar foods
Compared to regular milk, cultured buttermilk is tangier and has a smoother texture due to the fermentation process. Its acidity also makes it a better tenderizer in baking than regular milk. This reduced-fat version has less fat than traditional whole milk buttermilk.
Who it is for
Home bakers and cooks who enjoy adding a unique flavor and tender texture to their dishes.
How to keep the rest
Keep this buttermilk refrigerated at all times. Once opened, it should be consumed within the recommended timeframe on the packaging, typically within a few days, to maintain its freshness and quality. Ensure the container is tightly sealed after each use.