buttermilk or soured milk
Buttermilk is rich in probiotics and lactic acid, supporting digestive health, and provides high-quality protein, calcium, and B vitamins with relatively low fat content compared to whole milk. It contains lactose, though in lower amounts than regular milk due to fermentation.
About
Buttermilk is a fermented dairy product produced through the acidification of milk by lactic acid bacteria, resulting in a tangy, slightly thickened liquid with a characteristic sour flavor. Originally, buttermilk was the liquid byproduct left after churning butter from cream; however, modern buttermilk is typically cultured directly from milk using Lactobacillus lactis or similar strains. The fermentation process lowers the pH to approximately 4.5, denatures milk proteins, and creates a smooth, pourable consistency. Buttermilk varies by region and production method: traditional cultured buttermilk (from butter-making) differs from the thinner, more acidic cultivated buttermilk common in North America, while dried buttermilk powder is used in baking and shelf-stable applications.
Culinary Uses
Buttermilk serves as both a binding agent and leavening aid in baking, where its acidity reacts with baking soda to produce carbon dioxide and create tender, moist crumbs in cakes, biscuits, pancakes, and quick breads. In savory applications, it is used in marinades and batters for fried chicken, contributing to both flavor and texture. Buttermilk is also consumed as a beverage in South Asian (lassi), Middle Eastern, and Eastern European cuisines, often plain or seasoned with spices and herbs. Its acidity makes it suitable for salad dressings and sauces, while its slight tang complements fruit-based desserts and provides a creamy base for cold soups.