Buttermilk is a by-product of butter production from sweet or fermented cream. Despite its name, it is not high in fat. In the churning process, the cream is agitated to break down the fat globules, causing the fat to coagulate into butter grains.
Churn buttermilk is the watery by-product of butter making and has a rich, creamy and slightly sour flavor. It can be drunk as healthy beverage. For better taste, fruit concentrate or other flavors can be added. Butter- milk is mostly condensed or dried for use in the baking, cooking and frozen desserts’ industry.
How to cook with buttermilk
Buttermilk can be used in a variety of dishes. However, it is most commonly used in baking recipes as it helps promote browning and improves texture. It can also be used to add some lightness to pancakes and improve the texture of desserts, including puddings, and light and fluffy scones.
Fermented milk drinks have a sour taste due to lactic acid bacteria added to the skimmed milk. Lactic acid contains probiotic bacteria, which offer digestional health benefits in addition to making buttermilk a desirable ingredient for baking.
Try to sell your buttermilk – offer it to a local bakery, pastry shop, caffe, hotel or restaurant.
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