Buttermilk refers to a number of milk drinks. Initially, buttermilk is a liquid left after stirring butter from a culture cream. This type of buttermilk is now specifically referred to as traditional buttermilk.
The term buttermilk also refers to various fermented milk drinks, common in warm climates (eg, Balkans, Middle East, Turkey, Afghanistan, Pakistan, Nepal, India, Sri Lanka, Nicaragua and South South America) in where fresh milk is not cooled rapidly soaks, as well as in colder climates, such as Scandinavia, Ireland, Netherlands, Germany, Poland, Slovakia, Slovenia, Croatia, and the Czech Republic. This fermented milk product, known as cultured buttermilk , is produced from cow's milk and has a very strong acidic taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria - either Lactococcus lactis or Lactobacillus bulgaricus, which creates more tartness.
The fast version of buttermilk, known as acidified buttermilk , is used to create paneers. This version is only cow's milk with food grade acid such as lemon juice or vinegar that is added and left for at least 10 minutes. That's when the milk has thickened.
The density of buttermilk is due to the acid in the milk. Acidity increases mainly due to lactic acid produced by lactic acid bacteria when fermenting lactose, the main sugar in milk. When bacteria produce lactic acid, decreased pH of milk and casein, the main milk protein, settles, causing thickening or babbling milk. This process makes buttermilk thicker than regular milk. Although traditional and cultured buttermilk contains lactic acid, traditional buttermilk tends to be less viscous, while cultured buttermilk is more viscous.
Buttermilk can be drunk directly, and can also be used for cooking. Soda bread is a bread where the acid in buttermilk reacts with the rising agent, sodium bicarbonate, to produce carbon dioxide which acts as a yeast agent. Buttermilk is also used in marination, especially chicken and pork, where lactic acid helps to soften, retain moisture, and allow added flavor to seep into the whole meat.
Video Buttermilk
Buttermilk tradisional
Initially, buttermilk refers to the remaining liquid from the butter that stirred from the cultured or fermented cream. Traditionally, before the cream can be taken from milk, milk is left for some time to keep the cream and milk separate. During this time, lactic acid-producing bacteria that occur naturally in milk ferment them. This facilitates the stirring process of butter, since the fat from the cream with lower pH is easier to unite than fresh cream. The acid environment also helps prevent potentially harmful microorganisms from growth, increasing shelf life. However, in companies that use cream separators, the cream is almost non-acidic at all.
In the Indian subcontinent, the term "buttermilk" refers to the remaining liquid after extracting the butter from the whipped cream. Today, this is called traditional buttermilk . Traditional buttermilk is still common in many Indian, Nepalese, and Pakistani households, but rarely found in Western countries. In Nepal, buttermilk is called mohi and is a common drink in many Nepalese homes. Breakfast is served to family members and guests, and can be taken with a meal or snack. In many families, it is most popular served with roasted corn.
Buttermilk can be made at home by stirring a cup of non-homogeneous cream until it becomes butter and buttermilk.
Maps Buttermilk
Raising buttermilk
Commercially available commercially available buttermilk is pre-pasteurized and homogenized milk (with 1% or 2% fat), and then inoculated with cultured Lactococcus lactis plus Leuconostoc citrovorum to simulate bacteria which occurs naturally in ancient products. Some dairies add colored spots of butter to cultured buttermilk to simulate the remnants of remaining butter that can be left over from the traditional buttermilk stirring process.
Cultivated buttermilk, often known only as "buttermilk" now, was first introduced commercially in the United States in the 1920s. It's popular among immigrants, and seen as a food that can slow aging. It reached the peak of annual sales of 517 million kilograms (1,140 ÃÆ' - 10 9 Ã, lb) in 1960. Buttermilk's popularity has declined since then, despite the rising population, and annual sales in 2012 account for less than half that amount.
Thick buttermilk and dry buttermilk have become increasingly important in the food industry. Buttermilk solid materials are used in ice cream making, and are also added to the pancake mix to make buttermilk pancakes.
Sandy buttermilk intake
Acidified buttermilk is a related product made by adding food grade acid (like lemon juice) to milk. It can be produced by mixing 1 tablespoon of vinegar or lemon juice per 1 cup of milk and letting it thicken, about 10 minutes. Any level of fat content for dairy ingredients can be used, but pure milk is usually used for grilling. In the process used to produce paneers, this kind of acidification is carried out in the presence of heat.
Powder buttermilk
Like milk powder, buttermilk is available in dry powder form. It stores well at room temperature and is usually used in baked goods.
Nutrition
One cup (237 ml) of pure milk contains 157 calories and 8.9 grams of fat while one cup of buttermilk contains 99 calories and 2.2 grams of fat. Buttermilk contains vitamins, potassium, calcium, and phosphorus traces.
See also
- Churning (butter)
- Fermented milk products
- List of dairy products
- Ayran, a yoghurt based drink from Turkey.
- DhallÃÆ'Â «, a buttermilk from Albania
- Chaas, original buttermilk drink from the Rajasthan area
- Clabber, frozen South American milk beverage
- Doogh, yogurt drink from Iran
- FilmjÃÆ'¶lk (Sweden)/Kulturmelk (Norway), a buttermilk from Scandinavia
- Ghol, Indian buttermilk beverage
- Kefir, fermented milk drink from the Caucasus
- Lassi, original yogurt drink of Punjab and Sindh Region
- Leben, a traditional buttermilk from North Africa and the Middle East
- Mala or Maziwa lala, a kind of buttermilk in Kenya
- Mattha, Indian buttermilk beverage
- Mor Kuzhambu, buttermilk buttermilk and native Tamil Nadu curry dishes
- PomazÃÆ'¡nkovÃÆ' Â © mÃÆ'¡slo, from Czech Republic
- ? in? ica, whey sheep's milk from Slovakia
- Milk
- Ranch Dressing, a popular buttermilk sauce salad dressing in the United States
- Whey, the remaining liquid after producing the cheese
References
External links
- Make a cultured buttermilk
Source of the article : Wikipedia
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