Cultured Buttermilk vs Regular Buttermilk: What’s the Difference?

Cultured Buttermilk vs Regular Buttermilk: What’s the Difference?

Buttermilk is a common ingredient in many recipes, and it’s important to know the difference between cultured and regular buttermilk. Cultured buttermilk is the traditional buttermilk that is used in baking and cooking. It is a byproduct of butter production, where the cream is churned until it separates into buttermilk and butter. Regular buttermilk, on the other hand, is made by adding a bacteria culture to milk.

What is Cultured Buttermilk?

Cultured buttermilk is made from the leftover liquid after butter is churned out of cream. The cream is allowed to ferment with a lactic acid bacteria culture, which thickens and sours the cream. After the cream has soured, it is churned until the butter fat separates, and then the remaining liquid is known as cultured buttermilk. It is generally thicker and tangier than regular buttermilk.

What is Regular Buttermilk?

Regular buttermilk is made by adding bacterial culture to milk. The bacteria culture converts the lactose in the milk to lactic acid, which thickens and sours the milk. The result is a tangy, slightly thickened milk that is often used in baking and cooking.

Uses of Cultured Buttermilk

Cultured buttermilk is a common ingredient in many baked goods, such as biscuits, pancakes, and cornbread. It is also used in marinades for meat, as well as in salad dressings and dips. Cultured buttermilk can be substituted for regular buttermilk in any recipe, but it may result in a tangier flavor.

Uses of Regular Buttermilk

Regular buttermilk is commonly used as a tenderizing agent in marinades for meat. It is also used in baked goods to provide a tangy flavor and to help activate baking soda for leavening. Regular buttermilk can be substituted with a mixture of milk and vinegar or lemon juice in baking recipes.

Health Benefits of Buttermilk

Both cultured and regular buttermilk are low in fat and high in calcium, making them a healthy addition to any diet. They are also rich in probiotics, which can promote digestive health and boost the immune system.

In conclusion, there are some differences between cultured and regular buttermilk. Cultured buttermilk is made from the leftover liquid after butter is churned and is thicker and tangier than regular buttermilk. Regular buttermilk is made by adding bacterial culture to milk. Both types of buttermilk are healthy and have many uses in baking and cooking.

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