Buttermilk

Buttermilk is a dairy product that originally referred to the liquid left after butter was churned from cream.

Buttermilk is a dairy product that originally referred to the liquid left after butter was churned from cream. In modern retail use, it usually means a cultured, fermented milk drink made by adding lactic acid bacteria to milk. It is widely used in baking, marinades, and dressings because of its acidity and tangy flavour.

Definition and types

Buttermilk has two main meanings: the traditional liquid left over from butter making, and the modern cultured dairy product sold in stores. Reference works and food sources describe the cultured form as milk fermented with lactic acid bacteria.

Production

Traditional buttermilk comes from churning cream into butter, while cultured buttermilk is made by adding bacteria to skim or low-fat milk. The fermentation produces lactic acid, which gives the drink its tang and thicker body.

Culinary uses

Buttermilk is commonly used in baking because its acidity reacts with baking soda to produce carbon dioxide. It is also used in marinades, salad dressings, and some beverages.

Nutritional profile

Buttermilk is generally lower in fat than whole milk, especially in cultured forms made from low-fat milk. Nutritional content varies by product and preparation method.