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Delicious California Buttermilk
In addition to being the country's top milk supplier, California also produces
large quantities of its low-fat cousin, Buttermilk. Buttermilk is made by
adding a "culture" to nonfat or low-fat milk, creating a rich texture and tangy
flavor that is especially prized by bakers.
About Buttermilk
Find more information about Buttermilk including a glossary of terms and
storage handling tips.
CALIFORNIA DAIRY RECIPES
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Buttermilk is a favorite of bakers because, when combined with baking soda, it
produces light baked goods and adds extra tenderness, moisture and flavor.
Because of its low fat and high protein content, buttermilk can curdle when heated to near boiling. When cooking with buttermilk, heat gradually, stir gently and add the buttermilk as late as possible during preparation.
Glossary of Buttermilk Terms
Cultured Buttermilk is made by fermenting nonfat or low-fat milk with lactic acid bacteria.
Bulgarian Buttermilk is a version of cultured buttermilk in which the cream cultures are supplemented or replaced by yogurt cultures and fermented at higher temperatures for higher acidity. It can be more tart and thicker than Cultured Buttermilk.
Powdered Buttermilk (Dry Buttermilk) is buttermilk from which all the moisture has been removed. It is generally used for baking and if stored unopened, can be kept in a cool, dry place for up to six months. Refrigerating opened packages will retain freshness.
Buttermilk Storage and Handling
Store buttermilk in its closed container in the refrigerator, which is typically set at 38°F-40°F.
Buttermilk containers are stamped with a "sell by" date, which refers to how long the retail store can keep the product for sale on the shelf.
Buttermilk can separate as it sits, so shake well before using.
An instrumentality of the Department of Food and Agriculture, State of California.
Because of its low fat and high protein content, buttermilk can curdle when heated to near boiling. When cooking with buttermilk, heat gradually, stir gently and add the buttermilk as late as possible during preparation.
Glossary of Buttermilk Terms
Cultured Buttermilk is made by fermenting nonfat or low-fat milk with lactic acid bacteria.
Bulgarian Buttermilk is a version of cultured buttermilk in which the cream cultures are supplemented or replaced by yogurt cultures and fermented at higher temperatures for higher acidity. It can be more tart and thicker than Cultured Buttermilk.
Powdered Buttermilk (Dry Buttermilk) is buttermilk from which all the moisture has been removed. It is generally used for baking and if stored unopened, can be kept in a cool, dry place for up to six months. Refrigerating opened packages will retain freshness.
Buttermilk Storage and Handling
Store buttermilk in its closed container in the refrigerator, which is typically set at 38°F-40°F.
Buttermilk containers are stamped with a "sell by" date, which refers to how long the retail store can keep the product for sale on the shelf.
Buttermilk can separate as it sits, so shake well before using.
An instrumentality of the Department of Food and Agriculture, State of California.