Cultured buttermilk is rich and tangy and teeming with live probiotic, so why not grace your baking with a bit of cultured heaven?
CONSIDERATIONS WHEN USING BUTTERMILK IN RECIPES
The natural lactic acid present gives buttermilk its characteristic tang, which is helpful in recipes that call for vinegar or buttermilk. The acid reacts with baking soda or powder to form lots of gas bubbles in batter, which makes it an effective non-yeast leavening agent.
Buttermilk contains beneficial bacteria, which can help to break down or predigest different ingredient or foods. Once cooked, the bacteria will be killed.
Because buttermilk made from whole or 2% milk contains some fat, it can add richness to a recipe or substitute for another fat ingredient. When baking a cake, substitute buttermilk (cultured or fresh) for oil, for a fuller flavor. Or substitute a mixture of 2 parts buttermilk and 1 part fresh butter, for a richer substitute.
HOW TO USE CULTURED BUTTERMILK IN RECIPES
- Substitute it for buttermilk in any recipe.
- Use buttermilk to soak flour or grain overnight, before cooking or baking.
- Use it as a salad dressing. Because of the acidity and fat content, buttermilk makes a great salad dressing on its own or with a simple addition of garlic, herbs, or spices.
- Use it as a marinade. Cultured buttermilk can be used to tenderize and flavor meat. Or dip chicken in buttermilk before breading it, for a juicier piece of fried chicken.
- Use it in frozen treats. Cultured buttermilk can be substituted for milk in frozen recipes like ice cream and smoothies.