You also want to purchase buttermilk that is only milk and cultures - stay away from those with thickeners and stabilizers. Live culture buttermilk is excellent for cooking and baking or drinking and eating. More and more regional dairies making good, cultured buttermilk – seek them out.īoth the widely available cultured buttermilk and “butter’s milk” can be used interchangeably, but do contain varying degrees of fat. There are levels of varying levels of quality, flavor, and taste. This buttermilk is made from active cultures added to milk, which creates lactic acid, which is what causes the tangy taste.Ī post shared by Virginia Willis | Chef Healthīuttermilk is now experiencing a renaissance, part of the fermented foods craze. Most modern buttermilk refers to a cultured product, meaning active cultures are added to either low-fat milk or whole milk. It’s the real deal just like “once upon a time.” Very few dairies follow this expensive and labor-intensive process. I’m in love with the buttermilk aka cultured whey from Banner Butter. It was once solely defined as the liquid leftover from churning butter. The natural by-product of the process was buttermilk. This controlled fermentation not only improved the flavor, but it also made the butter more resistant to spoilage. What is buttermilk? Once upon a time, cream was fermented before churning into butter. Read on to learn all about buttermilk! What is Buttermilk? It tenderizes meats like in this sheet pan supperand works in sweet or savory applications. It’s found in recipes as varied as Pound Cake to Vegetable Dip. Southern-style Buttermilk Biscuits are a cultural icon. It gives tenderness and a lift to waffles and creamy richness to mashed potatoes. What? That’s like asking me what I do with my leftover flour, butter, or sugar! I consider it a kitchen staple that can be used in many different culinary applications. Several years ago a food website interviewed me and asked what I did with my leftover buttermilk. Please note that this post may contain affiliate links.
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