Cultured Keto Buttermilk (Edit recipe)

Buttermilk is simply fermented milk used in many non low carb baked goods. It’s purpose is to help with rise and to balance out the sweetness of the recipe. Such as: biscuits, pancakes, waffles, and muffins. It is a bit thicker than milk and has an acidic tangy taste. Buttermilk has a subtle tang that is similar to plain yogurt, so what better way to mimic the original taste than to use active bacterial cultures from Greek yogurt? This keto version includes white vinegar, but the amount is minimal. If you compare regular buttermilk to this low carb keto version side by side, the taste is similar but subtle. Use this keto buttermilk for recipes that calls for buttermilk, minus the carbs.