Cultured Buttermilk
Cultured buttermilk is the buttermilk sold in most stores today — low-fat milk cultured with lactic bacteria until it thickens and develops a tangy flavor. It is not the byproduct of butter-making but a cultured product designed to mimic traditional buttermilk's tang and acidity.
Cultured buttermilk is tangy, slightly thick, and bright, with a clean lactic acidity. It is thinner than yogurt but thicker than milk, with a smooth, pourable consistency. The flavor is distinctly sour and refreshing.\n\nThe acidity is its defining feature — it is what makes it react with baking soda for leavening and what tenderizes meat in marinades.
Available year-round in the dairy aisle. It keeps far longer than its date suggests, thanks to its acidity. Look for cultured buttermilk with a clean, tangy flavor and no added thickeners.\n\nIf you are out, a quick substitute is 1 cup of milk plus 1 tablespoon of lemon juice or white vinegar, left to thicken for 5 minutes.
Baking
The secret to fluffy pancakes, flaky biscuits, and tender cakes — its acidity reacts with baking soda for lift.
Marinades
Tenderizes chicken and pork while adding tang — the classic Southern fried chicken brine.
Dressings
The base of ranch and buttermilk dressings — lighter and tangier than mayonnaise alone.
Red Velvet
Essential for the tang and tenderness of red velvet cake and chocolate cake.
Refrigerate and use within 1–2 weeks of opening. It can often be used well past its printed date — the high acidity keeps it safe. It freezes well for baking; portion and freeze for up to 3 months.