Tag: Cooking with buttermilk

Did you know that despite its perceived health benefits, many commercial buttermilk products contain significant added sodium? Knowing what to avoid with buttermilk is essential for preventing common cooking errors, mitigating potential health risks, and ensuring optimal flavor in your recipes.

While most people think of buttermilk solely for baking, its tangy flavor and creamy texture make it a highly versatile ingredient in a variety of dishes. This guide explores the numerous ways you can use low-fat buttermilk to add moisture and a desirable tang to your cooking, from savory marinades to light and fluffy baked goods.

While the name might suggest a high-fat product, a surprising fact is that traditional buttermilk is actually the low-fat liquid leftover from churning butter. However, modern store-bought versions of buttermilk are not just milk without fat, but a cultured and fermented product with distinct differences in taste, texture, and composition. This article will delve into the complexities of buttermilk, separating fact from common misconception.

Despite its rich-sounding name, most commercial cultured buttermilk is surprisingly low in fat, containing only around 2 to 3 grams per cup. So, is buttermilk high in fat? For the modern product, the answer is a definitive 'no', though its history reveals a more nuanced story.