BUTTERMILK

'Buttermilk' is a term used to describe two types of fermented milk products: 'traditional buttermilk' and 'cultured buttermilk'.
Traditionally, buttermilk has been the liquid left over after producing butter from cream during the churning process.^[1] It has a slightly sour taste since the liquid has been fermented by naturally occurring lactic acid bacteria found in raw milk.
In more modern times, commercially available buttermilk sold in supermarkets is instead 'cultured buttermilk', that is, milk to which lactic acid bacteria have been added to simulate the traditional product. During the 1910s, this product was called 'artificial buttermilk', to differentiate the product from 'natural buttermilk'/'ordinary buttermilk' (traditional buttermilk).^[2]
The sour taste, or tartness of cultured buttermilk is a result of a fermentation process in which the bacteria turn lactose into lactic acid. As the pH drops in this reaction the milk becomes tart. At this point, casein, a milk protein, precipitates as it is no longer soluble under acidic conditions, causing what is called clabbering or curdling. The acidity of buttermilk inhibits bacterial growth, and this gives it a long refrigeration life. Sour cream is made using a similar process but uses cream instead of milk.
Traditional buttermilk is quite different from cultured buttermilk: it is thin and slightly acidic, while cultured buttermilk is thick and tart.^[1]

Buttermilk Summary

Names	Description
buttermilk traditional buttermilk, old fashioned buttermilk, natural buttermilk, ordinary buttermilk	Thin liquid left over from producing butter from cream.
buttermilk, cultured buttermilk, fermented buttermilk, artificial buttermilk	Thicker liquid produced from bacterial fermentation of milk.

In baking, regular milk can be substituted for buttermilk by adding 1 tablespoon of lemon juice or vinegar or 1 3/4 teaspoons cream of tartar per cup of regular milk. Allow the soured milk to stand for ten minutes before adding to recipes.^[4] This method can be used with soy milk or rice milk for vegan/vegetarian consumption.

Contents

References

See also

External links

References

1.
MAKING BUTTERMILK

2.
Microbiology: A Text-book of Microörganisms, General and Applied, , Charles Edward (ed.), Marshall, P. Blakiston's Son & Co., 1912,

3.
MAKING BUTTERMILK

4.
Buttermilk Substitutions, Measures, & Equivalents

See also

★ Whey, the liquid left over after producing cheese.

★ Doogh, a popular yogurt drink of Iranian origin.

★ Soured milk

★ Fermented milk products

External links

★ Making Buttermilk