What is
Buttermilk?

Buttermilk is a fermented dairy product traditionally made from cow's milk, characterized by its tangy flavor and thick texture. It is commonly used in baking and cooking, providing moisture and flavor to dishes such as pancakes, biscuits, and salad dressings.

Origins & History

Buttermilk has its origins in the early practices of dairy farming, where the liquid left after churning butter from whole milk was often consumed. This traditional form of buttermilk is still prevalent in various cultures, particularly in South Asian cooking. The modern buttermilk available in stores is often cultured buttermilk, made by adding specific bacterial cultures to low-fat or skim milk.

Taste & Texture

Buttermilk has a tangy, slightly sour flavor with a creamy texture, making it a versatile ingredient for both savory and sweet recipes.

Ingredients

Milk

The primary ingredient, usually cow's milk, which provides the base for buttermilk.

Cultures

Bacterial cultures (like Lactococcus lactis) are added to coalesce the milk and produce the tangy flavor typical of buttermilk.

This item may contain the following allergens:

Lactose