Buttermilk
Course | Beverage |
---|---|
Serving temperature | Chilled |
Main ingredients | Milk |
40 (100 grams) kcal | |
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 169 kJ (40 kcal) |
4.8 g | |
0.9 g | |
3.3 g | |
Minerals | Quantity %DV† |
Calcium | 9% 116 mg |
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] |
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in Western countries is cultured separately. It is common in warm climates where unrefrigerated milk sours quickly.[3]
Buttermilk can be drunk straight, and it can also be used in cooking. In making
Traditional buttermilk
Originally, buttermilk referred to the thin liquid left over from churning butter from cultured or fermented cream. Traditionally, before the advent of homogenization, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter churning process, since fat from cream with a lower pH coalesces more readily than that of fresh cream. The acidic environment also helps prevent potentially harmful microorganisms from growing, increasing shelf life.[4]
Traditional buttermilk is still common in many
Cultured buttermilk
Commercially available cultured buttermilk is milk that has been
United States
Cultured buttermilk was first commercially introduced in the United States in the 1920s. It was initially popular among immigrants, and was viewed as a food that could slow aging. It reached peak annual sales of 517,000,000 kg (1.14 billion lbs.) in 1960. Buttermilk's popularity has declined since then, despite an increasing population, and annual sales in 2012 reached less than half that number.[7] However, condensed buttermilk and dried buttermilk remain important in the
Acidified buttermilk
Acidified buttermilk is a substitute made by adding a food-grade acid, such as white vinegar or lemon juice, to milk.[11] It can be produced by mixing 1 tablespoon (0.5 US fluid ounces, 15 ml) of acid with 1 cup (8 US fluid ounces, 240 ml) of milk and letting it sit until it curdles after about 10 minutes. Any level of fat content for the milk ingredient may be used, but whole milk is usually used for baking.
Nutrition
Commercially produced buttermilk is comparable to regular milk in terms of food energy and fat. One cup (237 mL) of whole milk contains 660 kilojoules (157 kilocalories) and 8.9 grams of fat. One cup of whole buttermilk contains 640 kJ (152 kcal) and 8.1 grams of total fat. Low-fat buttermilk is also available.[12] Buttermilk contains vitamins, potassium, calcium, and traces of phosphorus.[13]
See also
- Butterfat, the fatty portion from which butter is made
- Creole cream cheese, traditional Louisiana cheese made from buttermilk
- List of dairy products
- Ranch dressing, a buttermilk-based salad dressing
- Sarasson, a cheese spread made from buttermilk
- Soured milk, denotes a range of food products produced by the acidification of milk
- Whey, the liquid left over after producing cheese
References
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
- )
- ^ Muhlke, Christine (April 22, 2009). "Got Buttermilk?". New York Times.
- ^ Douma (Ed.), Michael (June 14, 2007). "Ripening to Ferment Milk Sugars to Lactic Acid". Webexhibits. Retrieved 2008-12-31.
- ^ a b c Fankhause, David B. (June 14, 2007). "Making Buttermilk". University of Cincinnati Clermont College. Archived from the original on August 28, 2007. Retrieved August 21, 2007.
- ^ "Buttermilk". BBC Good Food. Retrieved 16 March 2024.
This commercial product can be thought of as a gentler, thinner yogurt, with any buttery flavour likely added.
- ^ Anderson, L.V. (2012). "All Churned Around: How buttermilk lost its butter". Slate. Retrieved March 3, 2017.
- . Retrieved 2010-10-26.
- PMID 16428621. Retrieved March 16, 2019.
- ^ "Dry buttermilk and nonfat dry milk price relationship". U.S. Dept. of Agriculture – Economic Research Service. August 1991. Archived from the original on 2008-12-04. Retrieved 2008-06-28.
- ^ "Title 21 – Food and Drugs: Chapter I, Part 131 Milk and Cream" (PDF). Electronic Code of Federal Regulations (e-CFR). April 1, 2007. Retrieved 2010-10-26.
- ^ Filippone, Peggy Trowbridge. "Buttermilk health benefits". Archived from the original on July 26, 2016. Retrieved October 13, 2013.
- ^ Aparna, Karthikeyan (May 13, 2012). "Buttermilk, the best bet". The Hindu. Chennai, India. Retrieved October 13, 2013.