Schneiders
Old Fashioned Cultured Vitamin D Whole Buttermilk
What it is
This is a cultured dairy product made from milk that has had beneficial bacteria added to it. These bacteria ferment the milk, creating a tangy flavor and a thicker consistency than regular milk. The whole milk base means it contains the natural fat content of milk.
How people cook with it
Buttermilk is a versatile ingredient in many kitchens, often used in baking and cooking.
- Baking pancakes
- Making biscuits
- Marinading chicken
- Creating salad dressings
In baking, buttermilk reacts with leavening agents like baking soda to create a tender crumb and a light texture in cakes, muffins, and quick breads. Its acidity also helps to tenderize meats when used as a marinade. It can be used in place of regular milk in many recipes to add a subtle tang and richness. It is also a popular base for creamy salad dressings and dips, providing a smooth and flavorful foundation.
How it differs from similar foods
Cultured buttermilk has a distinct tangy flavor and a slightly thicker texture compared to regular milk. This tanginess comes from the fermentation process. Unlike regular milk, it is often preferred for its ability to tenderize baked goods and marinades due to its acidic nature.
Who it is for
Home cooks and bakers who appreciate the unique texture and flavor buttermilk brings to their dishes.
How to keep the rest
After opening, store the remaining buttermilk in its original container in the refrigerator. Ensure the cap is tightly sealed to maintain freshness and prevent it from absorbing other odors. It is best consumed before the expiration date printed on the carton.