Dean Foods Company
Dean Foods Dairy Pure Reduced Fat Cultured Buttermilk
What it is
This is a reduced-fat cultured buttermilk from Dean Foods' Dairy Pure line. It is made by adding a bacterial culture to skim milk, which gives it a tangy flavor and a thicker texture than regular milk. The culturing process also creates lactic acid, which contributes to its unique taste and properties in cooking and baking. This version has a lower fat content, making it a lighter choice for those watching their fat intake.
How people cook with it
Cultured buttermilk is a versatile ingredient, often used to add moisture and tenderness to baked goods. It also provides a distinct flavor that complements many dishes.
- Baking cakes and muffins
- Making pancakes and waffles
- Marinades for poultry
- Creating creamy dressings
In baking, buttermilk reacts with leavening agents like baking soda to create a lighter, more tender crumb in cakes, biscuits, and muffins. Its acidity helps to tenderize meat when used as a marinade, and its creamy texture makes it a great base for salad dressings and dips. It can also be enjoyed on its own as a refreshing beverage. When substituting for regular milk in recipes, it often enhances the overall flavor and texture of the final product.
How it differs from similar foods
Compared to regular milk, cultured buttermilk has a noticeably tangier flavor due to the bacterial cultures. It is also thicker and has a lower pH. This acidity is key to its effectiveness in baking, reacting with leavening agents differently than neutral-pH milk.
Who it is for
Home bakers and cooks who appreciate the unique tenderizing and leavening qualities of buttermilk will find this product useful.
How to keep the rest
Keep refrigerated. Once opened, store the remaining buttermilk in its original container in the refrigerator. It is best to consume it within the 'sell by' date indicated on the packaging for optimal freshness and flavor.