Buttermilk

Buttermilk is the sour, slightly thickened dairy product that results traditionally when butter is churned from cream. Fermentation gives buttermilk a tangy flavour since lactic acid bacteria develop during the process. Served refreshingly cool and cooling, buttermilk has been used with the most extraordinary enthusiasm in sweltering climates, notably in Indian cuisine. It has a velvety texture that is smooth, lighter than yoghurt, yet heavier than regular milk. Spiced with cumin, ginger, green chillies, or curry leaves in Indian recipes, it can be consumed as a drink or used in cooking for its tenderising properties, especially in pancakes, biscuits, and marinating meats. Buttermilk is considered a variety of healthy dairy products and is very much liked because of its sour taste and cold nature. Buttermilk recipe is a traditionally fermented dairy product made from the liquid that remains after churning butter from cultured cream. It has a tangy, slightly sour taste and a thin, creamy texture. Whereas the term initially referred to this leftover liquid, modern buttermilk is usually cultured, wherein lactic acid bacteria are added to milk, which ferments the lactose-minor milk sugar and produces that tangy flavour. Buttermilk is widely used during cooking and baking because the acidity in the reaction with baking soda makes a spongy texture in products like pancakes, cakes, and biscuits. In Indian cuisine, buttermilk is usually mixed with spices as a chilled drink or can be served as a curry base known as kadhi in Indian restaurants. It's of helpful value for digestion with its added beneficial probiotics. Conventionally, the residual liquid was left after the butter churning; now, it is also cultured by adding specific bacteria to low-fat milk to thicken and ferment it. The sour taste is due to lactic acid produced in the process of fermentation, which gives it a characteristic sharpness that goes well with savoury dishes. While being considered the sour version of milk, buttermilk contains low fat, is heavily rich in calcium, and is easily digestible since the lactose within it breaks down during fermentation. Therefore, people sensitive to lactose, particularly, favour the consumption of buttermilk. Let's try out the recipe of Buttermilk.