How is buttermilk made?
Buttermilk - Wikipedia, the free encyclopedia
** Buttermilk **
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For other uses, see Buttermilk (disambiguation).
Buttermilk (right) compared to fresh milk (left). The thicker buttermilk
leaves a more visible residue on the glass.
Buttermilk, low fat
Nutritional value per 100 g (3.5 oz)
Energy 169 kJ (40 kcal)
Carbohydrates 4.8 g
Fat 0.9 g
Protein 3.3 g
Calcium 116 mg (12%)
Percentages are relative to
US recommendations for adults.
*Buttermilk* refers to a number of dairy drinks. Originally, buttermilk was
the liquid left behind after churning butter out of cream. This type of
buttermilk is known as /traditional buttermilk./
The term /buttermilk/ also refers to a range of fermented milk drinks,
common in warm climates (e.g., the Middle East, Turkey, Pakistan, India,
and the Southern United States) where unrefrigerated fresh milk sours
quickly,^ as well as in colder climates, such as Germany, Poland,
Scandinavia, Finland and the Netherlands. This fermented dairy product
known as /cultured buttermilk/ is produced from cow's milk and has a
characteristically sour taste caused by lactic acid bacteria. This variant
is made using one of two species of bacteriaâeither /Streptococcus
lactis/ or /Lactobacillus bulgaricus/, which creates more tartness.
The tartness of buttermilk is due to acid in the milk. The increased
acidity is primarily due to lactic acid produced by lactic acid bacteria
while fermenting lactose, the primary sugar in milk. As the bacteria
produce lactic acid, the pH of the milk decreases and casein, the primary
milk protein, precipitates, causing the curdling or clabbering of milk.
This process makes buttermilk thicker than plain milk. While both
traditional and cultured buttermilk contain lactic acid, traditional
buttermilk tends to be less viscous, whereas cultured buttermilk is more
Buttermilk can be drunk straight
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