Homemade Cultured Buttermilk
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- 1/4 to 1/2 c
- cultured buttermilk
- 1 to 2 qt
- skim, 1%, 2% or whole milk from the store or whole milk
1 CLEAN, DRY QUART OR HALF GALLON JAR WITH A TIGHT FITTING TWO PIECE LID
Buttermilk is acidic, so it helps invigorate leavening agents -such as baking powder, baking soda and yeast- when added to baked goods. The acid also helps combat discoloration in baked goods and promotes deep, beautiful browning.
Buttermilk contains natural emulsifiers; this improves texture and aroma, and extends shelf life after baking.
Remember how buttermilk is acidic? That makes it a wonderful addition to marinades for chicken and pork. The acid helps tenderize the meat and gives it a tangy flavor.
You know the ‘cultured’ part of cultured buttermilk? It’s good for you. It contains many active cultures similar to those found in yogurt. Most of the cultures generally found in buttermilk are form the Lactococcus Lactis family and many of their subspecies. Those cultures are what make buttermilk so thick and creamy. And what? Good for you!