Freedom Hill Farm · 946 ml
Freedom Hill Farm Full Fat Cultured Buttermilk
What it is
This is a dairy product made by fermenting milk with live bacterial cultures. The culturing process gives it a tangy flavor and a thicker consistency than regular milk. It is made from whole milk, so it contains its natural fat content. This cultured buttermilk is a versatile ingredient in many kitchens.
How people cook with it
People use cultured buttermilk in both sweet and savory cooking. Its unique properties can enhance baked goods and marinades.
- For tenderizing meats
- In pancake and waffle batter
- For making biscuits
- As a base for dressings
Cultured buttermilk is often used in baking to create tender and moist results. The acidity in the buttermilk reacts with leavening agents like baking soda, helping baked goods rise. It can also be used to marinate chicken or pork, as the enzymes and acidity help break down tough fibers, making the meat more tender. For a quick sauce or dip, it can be whisked with herbs and spices. It is also a delicious drink on its own.
How it differs from similar foods
Unlike regular milk, cultured buttermilk has a distinct sour or tangy taste due to the fermentation process. It is also typically thicker and has a higher fat content than skim or low-fat milk, contributing to a richer texture in recipes.
Who it is for
Home cooks and bakers who want to add a special touch to their dishes will find this ingredient useful.
How to keep the rest
After opening, keep the remaining cultured buttermilk refrigerated in its original container. Ensure the lid is tightly sealed to maintain freshness. It should be consumed within the recommended timeframe after opening for the best quality.