What is Buttermilk?

Buttermilk is the term used to describe fermented milk, which is made by allowing lactic acid bacteria to ferment cream or skimmed milk. The bacteria convert the lactose (sugar) in the milk into lactic acid. This natural souring of the milk produces a slightly acidic sour flavor which is distinctive and slightly sweet. As the name implies, it was traditionally the liquid left over after churning butter from cream. It is relatively low in fats compared to regular milk and is sometimes enriched with vitamins. It is used in a variety of dishes, from cakes and buns to pancakes, biscuits and creamy dressings.

Nutritional Values

Buttermilk has a low fat content and is naturally high in calcium and phosphorus. It is also high in vitamin A, riboflavin, pantothenic acid and thiamin. The amount of protein in buttermilk depends on its fat content. As fat is removed, the protein content reduces. Non-fat buttermilk contains less than 0.5 percent of fat and is higher in carbohydrates than regular milk. It also contains significant amounts of beneficial probiotics, which are thought to boost gastrointestinal health.

Uses of Buttermilk

Buttermilk is used in a wide range of baking and cooking recipes. Its sour flavor makes it an excellent additive in salad dressings, sour cream substitutes, and marinades. It is also popular in baked goods such as biscuits, pancakes, waffles, cakes, muffins and scones. Not only does it add flavor, but its acidity helps soft-textured cakes rise, and gives biscuits and pancakes a light, fluffy texture. Buttermilk can also be used in savory dishes such as mashed potato, coleslaw or cornbread.