Is there a difference between buttermilk and low fat buttermilk?
Besides, can you use low fat buttermilk in baking?
Fat coats the proteins, making them less likely to clump. So you can use non- and low-fat buttermilk interchangeably in most recipes. However, if you're making a custard-style dessert (like pie or panna cotta), stick with the low-fat type. OK FOR BISCUITS AND PANCAKES: Nonfat buttermilk works just fine.
Furthermore, what percent fat is buttermilk? Most buttermilk in the market contains 1or 2 percent milkfat or the same fat content as the milk from which it is made.
Moreover, is Buttermilk always low fat?
Cultured buttermilk is probably the easiest and most fool proof fermented milk product to make nothing more than the tart liquid left after the butter is churned. Buttermilk is low in fat. It's sometimes tolerated by people with lactose intolerance since some of the lactose is fermented by bacteria.
What is the difference between Bulgarian buttermilk and regular buttermilk?
Bulgarian buttermilk is a version of cultured buttermilk in which the cream cultures are supplemented or replaced by yogurt cultures and fermented at higher temperatures for higher acidity. It can be more tart and thicker than cultured buttermilk.