The Battle of the Buttermilks: Which is Better for Baking – Cultured Buttermilk vs Buttermilk?

Buttermilk has been a staple ingredient in kitchens for centuries. It’s a tangy dairy product that adds a unique flavor and texture to baked goods. However, with the popularity of cultured buttermilk on the rise, many are wondering which is better for baking – cultured buttermilk or regular buttermilk? In this article, we will explore the differences between the two and help you understand which is the best choice for your baking needs.

What is Buttermilk?

Buttermilk is a byproduct of the butter-making process. It is the liquid left behind after churning cream into butter. Traditional buttermilk is not cultured and has a thin consistency with a slightly tangy taste. It is used in baking to add flavor and acidity, which helps activate baking soda and acts as a tenderizer for gluten.

What is Cultured Buttermilk?

Cultured buttermilk is made by adding lactic acid bacteria to skim milk. The bacteria ferment the milk, creating a thicker, tangier, and more acidic product. It is widely available in grocery stores, unlike traditional buttermilk, which is usually only available in specialty stores.

Differences in Baking

When it comes to baking, there are some differences between the two types of buttermilk. The acidity of both types of buttermilk is what makes them useful in baking. However, cultured buttermilk has a higher acidity level than traditional buttermilk, which makes it a better choice for recipes that require a more significant rise.

The higher acidity level in cultured buttermilk also acts as a natural preservative, making it last longer than regular buttermilk. This makes it a practical choice for those who don’t bake often or only need a small amount of buttermilk for a recipe.

Which is Best for Baking?

The answer to this question ultimately depends on the recipe. For recipes that require a more significant lift, such as cakes, biscuits, and pancakes, cultured buttermilk is the better choice. Its higher acidity level will create a reaction with the baking soda that will help the baked goods rise.

For recipes that require a milder flavor, such as salad dressings, dips, and marinades, traditional buttermilk is better. It has a milder acidity level and won’t overpower the other ingredients.

Conclusion

Both traditional buttermilk and cultured buttermilk have their unique qualities and uses in the kitchen. When it comes to baking, cultured buttermilk is the better choice for recipes that require a more significant rise, while traditional buttermilk is better for mild-flavored dishes. No matter which type of buttermilk you choose, make sure to use it correctly in your recipes to achieve the best results.