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Cultured buttermilk is made by adding lactic acid bacteria to low-fat milk, creating a tangy, thick liquid essential for baking. Its acidity tenderizes baked goods and activates leavening agents.
For baking, mix 1 cup milk with 1 tablespoon lemon juice or vinegar, let stand 5 minutes. This won't have live cultures but provides the acidity baking needs.
Buttermilk's acidity reacts with baking soda to create lift, tenderizes gluten for softer texture, and adds tangy flavor. It's the secret to fluffy pancakes and tender biscuits.
No, buttermilk is intentionally cultured with specific bacteria that create a safe, tangy product. Spoiled milk has harmful bacteria and is unsafe to consume.
Keep refrigerated and use within 2 weeks of opening. May thicken with age but is still usable. Shake before using.
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