Grocery
Lowfat Cultured Buttermilk
What it is
This is a dairy product made by fermenting milk with specific bacterial cultures. The culturing process gives it a tangy flavor and a slightly thicker consistency than regular milk. It is made from skim milk, so it contains less fat than whole milk buttermilk. The cultures are what give it its characteristic taste and texture, making it a versatile ingredient in both sweet and savory cooking.
How people cook with it
Lowfat cultured buttermilk is a staple in many kitchens, prized for its ability to add moisture and tenderness to baked goods and to create smooth sauces.
- Baking cakes and biscuits
- Marinating chicken
- Making salad dressings
- Thickening soups
In baking, buttermilk reacts with leavening agents like baking soda to create a lighter, fluffier texture in cakes, pancakes, and biscuits. It can also be used as a base for marinades, where its acidity helps to break down proteins, making meats more tender and flavorful. For dressings and dips, it provides a creamy, tangy foundation. It can also be incorporated into sauces to add richness and a subtle tang.
How it differs from similar foods
Compared to regular milk, cultured buttermilk has a noticeably sour taste due to the fermentation process. Its thicker texture also sets it apart. Lowfat versions have less fat content than traditional whole milk buttermilk, offering a lighter option for recipes.
Who it is for
Home cooks and bakers who seek to enhance the texture and flavor of their dishes.
How to keep the rest
After opening, store any remaining lowfat cultured buttermilk in its original container in the refrigerator. Ensure the container is tightly sealed to maintain freshness and prevent it from absorbing odors from other foods. It is best to consume it within the recommended timeframe after opening for optimal quality.