Grocery
Real Butter Milk
What it is
This is a dairy product made from the liquid left over after churning butter from cream. It has a tangy flavor and a slightly thicker consistency than regular milk. The fermentation process gives it a unique taste that is often described as pleasantly sour. It is a staple in many kitchens for both sweet and savory cooking applications. Its characteristic tang comes from the lactic acid produced by bacteria during its production.
How people cook with it
This milk is a versatile ingredient that adds moisture and a distinct flavor to baked goods and other dishes.
- Baking cakes and biscuits
- Making pancakes and waffles
- Marinades for poultry
- Sauces and dressings
When baking, buttermilk can replace regular milk to create a tender crumb and a subtle tang in items like scones, muffins, and quick breads. Its acidity reacts with baking soda to help leavening, resulting in a lighter texture. It is also excellent for marinating chicken or pork, as the acidity helps to tenderize the meat. In savory applications, it can be used as a base for creamy salad dressings or as a component in dips, adding a refreshing zest.
How it differs from similar foods
Unlike regular milk, buttermilk has a pronounced sourness due to fermentation. This acidity is key to its leavening properties in baking and its ability to tenderize meats. Its texture is also typically a bit thicker than standard whole milk.
Who it is for
Home cooks and bakers who enjoy adding depth of flavor and tenderness to their creations.
How to keep the rest
Refrigerate any unused portion promptly after opening. Store it in its original container, tightly sealed, to maintain freshness. It should be kept in the coldest part of your refrigerator. Consume within the recommended timeframe after opening for best quality.