Kalona
Kalona Super Natural Cream Buttermilk
What it is
This is a cultured dairy product made from milk. It has a tangy flavor and a smooth, creamy texture. The culturing process involves adding live and active cultures to milk, which ferment the lactose into lactic acid. This gives buttermilk its characteristic sour taste and slightly thicker consistency compared to regular milk. It is a staple in many kitchens for both sweet and savory cooking applications.
How people cook with it
Buttermilk is a versatile ingredient that adds moisture and tenderness to baked goods. It also provides a unique flavor to marinades and dressings.
- Baking cakes and biscuits
- Marinating chicken
- Making pancakes
- Creating salad dressings
When baking, buttermilk can be used as a direct substitute for milk in many recipes. Its acidity reacts with leavening agents like baking soda, creating a lighter and more tender crumb in cakes, muffins, and quick breads. It also adds a pleasant tanginess to pancakes and waffles. In savory dishes, buttermilk is excellent for marinating meats, especially poultry, as the acid helps to tenderize the proteins. It can also be blended into dips and sauces for a creamy, zesty finish.
How it differs from similar foods
Unlike regular milk, this buttermilk has been cultured, giving it a distinct sourness and a slightly thicker body. This acidity is what makes it react with baking soda, providing lift and tenderness in baked goods that regular milk alone cannot achieve.
Who it is for
Home cooks and bakers who enjoy creating tender pastries and flavorful marinades will find this ingredient useful.
How to keep the rest
After opening, keep the remaining buttermilk refrigerated in its original container. Ensure the lid is tightly sealed to maintain freshness. It is best to consume it before the expiration date printed on the package for optimal flavor and quality.