What it means to be Real California

Traditionally, buttermilk was the low-fat portion of milk or cream remaining after it had been churned to make butter. These days, buttermilk is made from nonfat or low-fat milk “cultured” with lactic acid bacteria. Cultured buttermilk is low in fat and calories but maintains its characteristic tangy flavor and creamy texture.

• The culture in cultured buttermilk is Streptococcus lactis, which acidifies and thickens the buttermilk. Leuconostoc citrovorum cultures may also enhance buttermilk’s butter (diacetyl) flavor.

• Store buttermilk in a refrigerator set at 38°–40°F in the container in which it was sold.
• The “sell by” date stamped on buttermilk containers tells you how long the retail store can keep the product for sale on the shelf.
• Buttermilk may separate as it sits, so shake well before using.

• In baked goods, buttermilk’s natural acidity creates a rich, tangy flavor and tender crumb that bakers often prefer over commercial baking powder.
• Buttermilk’s acid, as a component of marinades, tenderizes meat and poultry.
• Buttermilk adds low-fat creaminess and flavor to soups, salad dressings and sauces and can be used as a substitute for yogurt or mayonnaise in some recipes.
• Don’t forget the buttermilk in Southern favorites like biscuits, buttermilk pie and classic cornbread.
• Because of its low-fat and high-protein content, buttermilk may curdle at preparation as possible, heat gradually and stir gently.