Buttermilk often refers to a number of dairy drinks. Buttermilk is originally a liquid left over after churning butter out of cream. It refers to the range of fermented milk drinks. it is very common in summer days (for example: middle- east, USA, India) where milk gets sour quickly. Buttermilk is also popular in Scandinavia even though Scandinavia has a cold climate.
Buttermilk is bitter in taste; the tartness of buttermilk is because of the presence of acid in the milk. The presence of acidity in the buttermilk is due to lactic acid, the byproduct is naturally produced by lactic acid bacteria while fermenting lactose where lactose is the primary sugar found in milk. As lactic acid is produce by the bacteria, it decreases the pH level of milk and casein. casein is the primary milk protein. it participates in causing the curdling or clabbering of milk. This process helps in making buttermilk thicker than plain milk. In India, traditionally, buttermilk is known as “chaas”.
Process of cultured buttermilk:
In traditional buttermilk, fermentation is accomplished by the controlled strains of lactic acid producing bacteria, the chemical reaction takes place in fermentation because of environment. The milk, before skimming the cream from milk, is allowed to sit for some time and the cream and milk are separated. During this period of time, milk ferments naturally by lactic acid-producing bacteria in the milk. this is to facilitate the butter churning, since the fat from cream with lower pH would coalesce more readily than fresh milk. Acidic environment helps to prevent the growth of harmful microorganisms from growing, and it helps the tartness of liquid to increase its shelf life.
The buttermilk which is available commercially is pasteurized and homogenized (it contains 2 to 3 % milk), and has been inoculated with lactic acid bacteria to stimulate the naturally occurring bacteria found in old fermented products. Dairy buttermilk contains colored flecked butter to residual pieces of butter that can be left over from the churning process of traditional buttermilk.
Buttermilk solids (curd) have important role in food industry; they are used in the manufacturing of ice- cream. By adding strains of bacteria to pasteurized milk you can get more consistent products.
Recipe of buttermilk:
- Firstly, you will have to get the entire required ingredients for buttermilk. Get whole milk, lemon juice or cream of tartar.
- Take a 2 tablespoon of lemon juice or cream of tartar and mix it in whole milk.
- Stir the mixture and leave it for 20mintues at room temperature.
- After 20 minutes, when the milk starts to curdle, start stirring it again. Now your buttermilk is ready and serve it with pancakes and cookies.
Now let’s have a look at another recipe of buttermilk:
Recipes
- 2 cups of curd
- 4 cups of water
- 1 table spoon of salt
- A pinch pepper
- Add sugar (according to you sense of taste)
Procedure
- Mix water and curd
- Put salt and pepper in that mixture
- Stir it properly, until it is mixed
- Add sugar if you want.
- Your buttermilk is all set to serve, add ice in it and enjoy.
- Tastes better when it is chilled
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