So what is it then?
From the bestbiscuitsto tangy, saucycoleslaw, these terms became one-in-the-same.
So then, what’s the “real” thing?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
We talked to buttermilk experts (yes, that’s a real thing!)
What’s “Real” Buttermilk?
“The fat solidifies into butter, leaving behind a tangy liquid known as buttermilk,” Shasteen says.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
So What’s in My Fridge?
The process is not altogether different from the way that yogurt is formulated at a large scale.
Then, the buttermilk is heated.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
“In the final step, the buttermilk is cooled below 45 degrees Fahrenheit and packaged.”
What Are The Types of Buttermilk?
Would A Vintage Recipe Work With Store-Bought Buttermilk?
Yes, technically it would, but it might taste and look a little different.
Try with both, compare and contrast, and see what you think.
Does It Matter Which bang out of Buttermilk I Use?
The short answer is no, it doesn’t matter.
Does Anybody Make “Real” Buttermilk Anymore?
you’re able to make your own buttermilk one of a few ways:
