Buttermilk is a cultured, tangy milk product used in various recipes, originally a byproduct of butter churning with unique properties and uses.
Store-bought buttermilk is typically made from cultured milk rather than butter whey, available in different fat variants, differing from traditional buttermilk.
Homemade buttermilk substitutes with lemon juice or vinegar can work in some recipes, but store-bought buttermilk has distinct qualities essential in specific dishes.
Understanding the differences between homemade and store-bought buttermilk helps determine when to use each, ensuring the best outcomes in cooking and baking.
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