Buttermilk

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Buttermilk is a dairy drink made by adding lactic acid bacteria to milk to produce a fermented dairy drink. Traditionally, it was made from the nearly fat-free milk remaining after churning butter from cream, which was cultured with natural bacteria prior to and during churning, giving a slight sour taste to the buttermilk. However, with the ubiquity of refrigeration in industrialized countries, butter in those areas is typically made from uncultured or "sweet" cream.<ref>The Food Programme, "Butter is Back", BBC Radio 4 [1]</ref> Therefore, most modern buttermilk is specifically produced by inoculating fresh, pasteurized milk, and is available in different levels of fat content.<ref name=ny1>Template:Cite news</ref>

Buttermilk is consumed as a beverage and used in cooking. Drinking buttermilk remains common in warmer climates where unrefrigerated milk sours quickly, as the fermentation prevents further spoilage. In making soda bread, the acid in fermented buttermilk reacts with the leavening agent, sodium bicarbonate, to produce carbon dioxide. Buttermilk is used in marination, especially for chicken and pork.

Traditional buttermilk

Buttermilk originated before the advent of refrigeration and homogenization, when fresh raw milk was left to stand for a period of time to allow the cream to separate to the top. During the separation period, naturally occurring lactic acid-producing bacteria in the milk ferment it, which facilitates the butter churning process, because fat from cream with a lower pH coalesces more readily than that of fresh cream. As this acidic environment also helps prevent potentially harmful microorganisms from growing, shelf life is increased.<ref>Template:Cite web</ref> This traditional method is susceptible to spoilage during the fermenting and churning processes, particularly under poor hygiene standards and when it is not kept cool. Refrigeration and the use of fresh milk in near-aseptically clean dairies largely eliminated these problems.

Traditional buttermilk is still common in many households across South Asia, the Middle East, and parts of Europe, including the Balkans, Austria, Denmark, Finland, Germany, Ireland, the Netherlands, and Poland, but is seldom found in other Western countries. In Arab culture, buttermilk is commonly sold ice cold with other dairy products. It is consumed during Ramadan for Template:Lang and Template:Lang. It is a common drink in many Indian and Nepalese homes, and may be served with roasted maize.<ref name="Fankhause"/>

Cultured buttermilk

Commercially available cultured buttermilk is produced in the same way as yogurt, where fresh milk that has been pasteurized and homogenized, is then inoculated with a culture of Lactococcus lactis, Lactobacillus bulgaricus, or Streptococcus lactis that produces the lactic acid that sours and thickens the milk, plus Leuconostoc citrovorum to enhance the buttery quality, so as to simulate the naturally occurring bacteria in the traditional product.<ref name="Fankhause"/><ref name="sff">Template:Cite web</ref> The lactic acid is the product of the bacteria fermenting lactose, the primary sugar in milk. As the bacteria produce lactic acid, the pH of the milk decreases and casein, the primary milk protein, precipitates, causing the curdling or clabbering of milk, making cultured buttermilk thicker than plain milk.<ref>Template:Cite web</ref> While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk is thinner than cultured buttermilk.<ref name="Fankhause">Template:Cite web</ref>

United States

Cultured buttermilk was first commercially introduced in the United States in the 1920s. It was initially consumed among immigrants. It reached peak annual sales of Template:Convert in 1960. Consumption of buttermilk has declined since then, and annual sales in 2012 reached less than half that number.<ref>Template:Cite web</ref> However, condensed buttermilk and dried buttermilk remain common in the food industry.<ref>Template:Cite journal</ref> Liquid buttermilk is used primarily in the commercial preparation of baked goods and cheese.<ref>Template:Cite journal</ref> Buttermilk solids are used in ice cream manufacturing,<ref>Template:Cite news</ref> as well as being added to pancake mixes to make buttermilk pancakes. Home cooks can use powdered buttermilk to give baked goods a higher rise, add tang to dips, marinades, and rubs without thinning them out, and as a topping for fruits and vegetables.<ref>Template:Cite news</ref>

Nutrition

Traditional buttermilk has only trace levels of fat — less than 0.5 percent. Modern commercially produced buttermilk made with whole milk is 88% water, 3% protein, 3% fat, and 5% carbohydrates (see table). In a reference amount of Template:Cvt (100 ml), whole buttermilk provides 62 calories of food energy, and is a moderate source of vitamin B₁₂ (19% DV) and riboflavin (13% DV, table).

Nutritional values	Whole buttermilk<ref name="fdc-whole">Template:Cite web</ref>	Low-fat buttermilk<ref name="fdc-low">Template:Cite web</ref>	Skimmed milk<ref name="fdc-skim">Template:Cite web</ref>	Whole milk<ref name="fdc-milk">Template:Cite web</ref>
Food energy	Template:Convert	Template:Convert	Template:Convert	Template:Convert
% Total fat	3.3	1.1	0.2	3.2
% Protein	3.2	3.5	3.4	3.3
% Sugars	4.9	4.8	4.9	4.6

Acidified buttermilk

Acidified buttermilk or acidulated buttermilk<ref>Template:Cite book</ref> is a substitute made by adding a food-grade acid, such as distilled white vinegar or lemon juice, to milk, using Template:Convert of acid with Template:Convert of milk and letting it stand for about 10 minutes until it curdles. Any level of fat content for the milk ingredient may be used, but whole milk is usually used for baking.<ref name="FDCh1P131">Template:Cite web</ref>

See also

• List of dairy products
• Butterfat, the fatty portion from which butter is made
• Creole cream cheese, traditional Louisiana cream cheese made from buttermilk
• Curd, a dairy product obtained by coagulating milk
• Soured milk, denotes a range of food products produced by the acidification of milk