By Joe Cowan
Director of Operations
Buttermilk is a fermented dairy product that you can typically find in natural food stores or co-ops. If you can’t find it locally, there are cultures available online that allow you to make your own from milk. The reason why buttermilk is so essential in baking, is because it is effectively like a sourdough starter but in a dairy medium. Filled with lacto-bacillus bacteria, it’s use is perfect for many applications that you may be avoiding. When baking cakes, cookies, biscuits, pies, and many more things, use buttermilk and allow the batter to sit out for a few hours or refrigerate it overnight. Doing this will soften or ferment the wheat in such a way that makes it much more digestible. We will be exploring a few of the many applications that buttermilk can unlock.