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Buttermilk Substitutes Cake Recipes
Traditionally, buttermilk is made from the sour liquid left over after cream has been churned into butter. As a result, it is naturally low-fat dairy product.
However, these days, buttermilk is made by dairy processing plants injecting cultured enzymes into low-fat milk.
The final product of both methods is more acidic than regular milk, giving baked goods a wonderful, tangy flavor.
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