What is buttermilk? (as a food ingredient)

This used to be a by-product of making butter – after all the churning there would be butter and liquid and this liquid was called buttermilk. We don’t do the old fashion churning nowadays so the buttermilk we see in a supermarket, or in other products (e.g. margarines) is made by adding a lactic acid bacteria culture to skimmed milk. The milk is then fermented to make modern buttermilk. It might ...


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