i've read that others say the buttermilk powder is good --
that's a reliable substitute that i also use sometimes -- but real buttermilk and buttermilk powder -- not cultured milk -- has phospholipids that make fats and water mix well that enhances cake making because it rocks the emulsion --
real buttermilk is available here in elvistown around the holidays
I always use low fat buttermilk, no worries :)
Authentic buttermilk is low fat by nature. It is the liquid that is leftover when you make butter, thus the name (most of the fat stayed with the butter), I believe that it is allowed to ferment so that's why it's tangy.
The stuff we buy in grocery stores is a cultured buttermilk. It's not made the old fashion way. Instead they take regular milk add enzymes or a culture to it and let it ferment. We sort of mimic that when we add vinegar to milk.
In an attempt to make it more like the authentic stuff, they use lowfat milk. When whole milk is used, then you get the full fat buttermilk. For baking, I think the reason we use buttermilk is more for the acid rather than the fat (though I must say, I do love fat). In any event, the low fat buttermilk is probably what you want to use. Hope this helps.
when i was a kid buttermilk was flecked with yellow butter -- thick white liquid speckled with a lot of butter-- most of the stuff we buy today is not really buttermilk and should be called cultured milk
AI have found full fat buttermilk at Whole Foods. I can't say I've noticed a difference in cakes as I haven't done a close comparison but I do see a difference in pancakes.
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