5 Things You Should Know About Buttermilk

If you are into baking, you’d know that some recipes like red velvet cake actually call for buttermilk rather than regular milk. Now, I know that a lot of people know next to nothing about buttermilk. Today’s article will redress the situation; it will furnish the readers with five basic information about this ingredient. So, if you want to know more about buttermilk, then sit and read.

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Buttermilk is Slightly Sour

Lactic acid increases the acidity of buttermilk. It also prevents unwanted bacteria growth; this increases the shelf life of the milk. Moreover, the bacteria fermenting lactose, the primary sugar in the milk, imparts a slightly sour taste on it.

It Contains No Butter

The name, buttermilk, is misleading. Buttermilk does not contain butter. Traditional buttermilk is the liquid leftover after whole milk has been churned into butter. This type is not found in most countries today but it’s still commonly obtained and used in places like India, Pakistan, and Nepal. Today, it consists mainly of water, the milk sugar, lactose and the milk protein, casein. It has been pasteurized and homogenized and lactic acid-producing bacteria cultures have been added.

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Buttermilk is Thicker than Milk

The proteins in buttermilk are intentionally curdled by the addition of lactic acid-producing bacteria cultures. It is interesting to note that when the bacteria in the beverage starts producing lactic acid, the pH level is reduced. It curdles and thickens as a result.

May be Easier to Digest than Other Dairy Products

The lactose intolerant, please pay attention. Lactose is the natural sugar in buttermilk. Research indicates that the lactic acid in it may make its lactose content easier to digest. This means that the lactose intolerant can drink cultured dairy products like this with little or no side effect.

It may Promote Oral Health

Fermented dairy products may have anti-inflammatory properties that have an effect on skin cells that line the mouth. Research also indicates that the intake of calcium from fermented dairy products like buttermilk may reduce periodontitis. Periodontitis is the inflammation of the gum and the supporting structures of the teeth. Those who have oral inflammation as a result of radiation therapy or chemotherapy, may find this and other fermented dairy products a useful relief. I hope you find this article enlightening.   References: Healthline Joy the Baker The Spruce Eats Featured Image Source: The Spruce Eats

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This article was first published on 12th October 2020

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