Chemical composition is the key
The chemical composition of churned buttermilk holds the key to its desirable baking characteristics.

The suggested structure of a fat globule membrane is such that fat droplets in milk are prevented from coalescing by a thin coating of emulsifier (a few millimicrons thick) around the fat globules at the liquid/fat interface.

Four types of phospholipids participate in the formation of the fat globule membrane. It appears that near the periphery of the fat globules there are segregated high-melting triglycerides which join the non-polar prongs of the phospholipid molecules (molecules of Vitamin A and cholesterol are interspersed among the phospholipid molecules).

Churned buttermilk contains emulsifiers
When whole milk stands, the many clusters of emulsified fat droplets, being lighter, rise to the top of the milk in a process called "creaming". Butter can be extracted from cream by churning. When the cream is agitated in a butter churn, the membranes around the fat globules are disrupted. The cream then separates into two pieces; the butterfat and the fluid phase. The phospholipids, protein and bound water that compose the fat globule membrane separate from the fat globule. This allows the butterfat to precipitate out in the form of butter. The phospholipids, meanwhile, remain in the fluid phase. The fluid that remains, after all the butterfat has been removed as butter, is similar to skim milk except it contains the phospholipids and proteins from the fat globule membranes. These phospholipids are natural emulsifiers!

The value of real buttermilk in baking
When real buttermilk is used in a recipe, the presence of these emulsifiers results in finer dispersing of the shortening throughout the batter. The smaller air cells which form in the presence of the emulsifier make the grain of baked goods finer, the volume and texture superior. This is by far the most important advantage of using real buttermilk for cooking and baking.

Since most recipes that call for buttermilk also call for baking soda, it is essential that there is an acidic ingredient in the recipe to react with the baking soda. This is why it is important for buttermilk (either fluid or dry) to be "cultured". The acidic nature of "churned" buttermilk contributes to the leavening process which is necessary for successful baking.

The "culturing" process also gives buttermilk (either fluid or dry) its distinct, acidic flavor. However, this flavor is often disguised by other ingredients in the recipe.

Many cookbooks suggest that buttermilk can be substituted with milk that has been "soured" by the addition of lemon juice or vinegar. This substitution is not as effective in the baking process as either fluid "Cultured Buttermilk" or real churned buttermilk.

What is powdered buttermilk?
The definition of the American Dry Milk Institute's Standards for the Grades of Dry Milk states that "dry buttermilk is the product resulting from the removal of water from liquid buttermilk derived from the manufacture of butter".

SACO uses the "cream of the crop"! Only the buttermilk extracted from Grade AA butter making is used in SACO Cultured Buttermilk Blend. That liquid buttermilk is combined in a large stainless steel tank with sweet dairy whey (added to increase the tenderness and lightness of color in baked goods).

The combined liquids are then cultured with a lactic acid culture to achieve the proper pH or acidity. The cultured fluid is dried by spraying it into a large tower drier.

SACO Cultured Buttermilk Blend is packed in a moisture, vapor-proof canister which has an easy-open pull top and a convenient resealable plastic lid.

A shelf-stable product for convenience & economy
With SACO Cultured Buttermilk Blend you will experience the perfectly tender results when baking with real buttermilk, just as your great-grandmother did many years ago.

This form of buttermilk is the real thing and a real bargain! It eliminates waste because the powder doesn't spoil like a fluid. The best part is, it will always be in your kitchen when your recipe calls for buttermilk! SACO Cultured Buttermilk Blend has a minimum shelf life of one year when stored properly (in refrigerator after opening), and 16 ounces of powder is equivalent to five quarts of fluid buttermilk.

SACO Cultured Buttermilk Blend is easy to use
Use SACO Cultured Buttermilk Blend whenever a recipe calls for liquid buttermilk or sour milk. Follow the recipe instructions as usual, but first mix the dry buttermilk powder with the other dry ingredients. Then add the appropriate amount of water (equal to the amount of fluid buttermilk stated in the recipe) when the recipe calls for the addition of buttermilk.

SPECIAL NOTE: To achieve the benefits of SACO Cultured Buttermilk Blend in quick bread and cake recipes that call for regular milk, substitute SACO's Buttermilk Blend for the milk with the following directions. Use the same conversion table -- i.e. for 1 cup of milk use 4 Tablespoons of the Buttermilk Blend and 1 cup of water. However, for each cup of liquid (liquid equivalent) decrease the baking powder in your recipe by 2 teaspoons and add 1/2 teaspoon baking soda.

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