Grocery
Grade A Fat-Free Cultured Buttermilk
What it is
This is a cultured dairy beverage made from skim milk. It has a tangy flavor and a thinner consistency than regular milk. The culturing process involves adding live bacteria to the milk, which creates its characteristic sour taste and aroma. It is a good source of calcium and is often used in baking and cooking. This variety is fat-free, meaning it contains very little to no milk fat.
How people cook with it
Cultured buttermilk is a versatile ingredient that adds moisture and tenderness to baked goods. It can also be used as a base for dressings and marinades.
- Baking cakes and biscuits
- Making pancakes and waffles
- Creating creamy salad dressings
- Marinating chicken and pork
In baking, it reacts with leavening agents like baking soda to create a lighter texture. Its acidity helps tenderize meats when used in marinades. For dressings, it provides a tangy base that pairs well with herbs and spices. It can also be enjoyed on its own as a refreshing drink. When substituting for regular milk in recipes, it often imparts a richer flavor and softer crumb in baked items.
How it differs from similar foods
Unlike regular milk, cultured buttermilk has a distinct sour tang due to the fermentation process. Its lower fat content compared to whole milk makes it a lighter option for those seeking to reduce fat intake while still enjoying its unique culinary properties.
Who it is for
Home cooks and bakers who appreciate the unique flavor and tenderizing qualities it brings to their dishes.
How to keep the rest
After opening, store the remaining buttermilk in its original container in the refrigerator. Ensure the container is tightly sealed to maintain freshness. It is best consumed within the recommended date on the packaging for optimal flavor and quality.