When I grow up daddy, I want to be a nudge just like you. It's a tough job being a nudge, but someone's gotta do it. I can't accept that bribe, I'm an honest nudge.
Buttermilk is also usually much lower in fat than regular milk and cream. Cultured buttermilk, as it is called in the United States these days, is a pasteurized milk product. A culture of lactic acid bacteria is added to low-fat milk to curdle and sour the milk. Many dairies also add tiny yellow colored flecks of butter to simulate, wellâ¦ buttermilk. Buttermilk is an important part of baking. The acidic milk combined with baking soda in a recipe is a bakerâs dream. Itâs helps add a lightness and tenderness to baked treats. When baking soda is combined with the lactic acids of buttermilk, the acid neutralizes the metallic taste of sodium carbonate.
Buttermilk is ideal in baking because there's no fat and it acts very much like whole milk in pancakes and muffins. If you are going to substitute buttermilk for milk in your recipes, you'll need to change the amount of baking soda and baking powder as well. This is because of the higher acid content in buttermilk. You will usually need less baking soda or baking powder. For each cup of buttermilk used instead of milk you will want to use 2 teaspoons less baking powder and add 1/2 teaspoon of baking soda. Enter your search terms Submit search form drgourmet.com Web.