Buttermilk

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Buttermilk

Buttermilk (/ˈbʌtərmɪlk/) is a fermented dairy product often used in baking and cooking. It is known for its tangy flavor and slightly thickened texture.

Etymology

The term "buttermilk" originates from the liquid left over from churning butter from cultured or fermented cream. The word is a combination of "butter" and "milk".

Production

Traditionally, buttermilk was the liquid left behind after churning butter out of cultured cream. This type of buttermilk is known as traditional or cultured buttermilk. Today, most commercially available buttermilk is not traditional buttermilk but cultured buttermilk, which is made from cow's milk and is fermented with lactic acid bacteria.

Uses

Buttermilk is commonly used in baking due to its acidic properties that can react with baking soda to produce carbon dioxide, which helps baked goods rise. It is also used in marination, as the acidity can tenderize meat. In addition, buttermilk is often consumed as a beverage or used in the production of certain types of cheese.

Related Terms

  • Churning (butter): The process of shaking up cream or whole milk to make butter, producing buttermilk as a byproduct.
  • Cultured dairy product: Dairy products that have been fermented with lactic acid bacteria.
  • Lactic acid bacteria: A type of bacteria used in the production of fermented food and drink, including buttermilk.
  • Fermentation (food): The process of converting carbohydrates to alcohol or organic acids using microorganisms.

External links

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