Grocery
Fat-Free Buttermilk
What it is
Fat-free buttermilk is a cultured dairy beverage with a tangy flavor and a thinner consistency than regular milk. It is made by fermenting skim milk with specific cultures, which gives it its characteristic sour taste and tenderizing properties. This version contains no fat, making it a lighter option for cooking and drinking.
How people cook with it
This versatile ingredient adds moisture and tenderness to baked goods and can be used in marinades or as a beverage.
- Baking cakes and biscuits
- Marinating poultry
- Making pancakes
- Drinking chilled
In baking, fat-free buttermilk reacts with baking soda to create a lighter, fluffier texture in items like pancakes, biscuits, and cakes. Its acidity helps tenderize meats, making it an excellent choice for marinades, especially for chicken and pork. It can also be used as a base for salad dressings or dips. For a refreshing drink, serve it chilled on its own or mixed with herbs.
How it differs from similar foods
Unlike regular milk, buttermilk has a distinct sourness due to the culturing process. The fat-free version is thinner than traditional buttermilk and lacks the richness that fat provides, making it ideal for recipes where a lighter result is desired or when fat content needs to be minimized.
Who it is for
Home cooks and bakers who want a tenderizing agent or a tangy liquid for their recipes.
How to keep the rest
Keep refrigerated. Once opened, store the remaining buttermilk in its original container or a tightly sealed one. It is best to use it within the expiration date for optimal freshness and flavor.