Description

Ingredients: Buttermilk is traditionally made from the liquid that remains after churning butter out of cream. Modern buttermilk, however, is typically made by adding lactic acid bacteria to low-fat or skim milk, which ferment the sugars in the milk and give it a tangy flavor.

Preparation: To make traditional buttermilk, fresh cream is churned until it separates into butter and liquid buttermilk. The buttermilk is then strained and collected, resulting in a thin, tangy liquid with a slightly creamy texture.

In modern production, buttermilk is made by introducing lactic acid bacteria to pasteurized milk. The bacteria ferment the lactose (milk sugar) in the milk, producing lactic acid, which gives buttermilk its characteristic tangy flavor. The milk is then pasteurized again to stop the fermentation process and ensure food safety.