I have a pastry recipe calling for buttermilk and I accidentally bought the cultured kind. Can I still use it?!!! It's for a fruit crumble. Crumble is cakey/scone style, if that makes a difference.
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I have a pastry recipe calling for buttermilk and I accidentally bought the cultured kind. Can I still use it?!!! It's for a fruit crumble. Crumble is cakey/scone style, if that makes a difference.
2 Comments
When it comes to baking, the natural buttermilk and "cultured" buttermilk don't differ in that they don't really have much effect on the final structure of the baked good. Cultured buttermilk, depending on the source, can have a slightly lower fat content but it is often negligible. A lot of chefs and home cooks argue over taste differences but that is the biggest difference I have found. It's just a matter if experimenting to see such one you like best :)
Either product should work just fine in almost any recipe
Hope this helps!