Buttermilk is a by-product formed during the production of butter from cow’s milk. It is tasty, nutritious and quenches thirst. Buttermilk’s properties will be especially appreciated by those struggling with hyperacidity, overweight and … a hangover. How to make buttermilk?
How is buttermilk made?
Buttermilk is a liquid substance that is formed as a result of the process of butter churning. The fat particles are turned into butter, and the remaining whitish and turbid “water” is just buttermilk. However, this buttermilk can only be obtained properly if we prepare it ourselves. On an industrial scale, buttermilk is produced from acidified skimmed milk. To obtain a smooth, thick consistency, milk powder is often added to it.
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How to make buttermilk yourself at home?
The first home-made buttermilk is traditional whipping cream. Real country cream will be the best. It should be poured into a large bowl and beat with a mixer until stiff cream is obtained. Then salt a bit and continue to whip at high speed until the cream weighs. We do not stop whipping until buttermilk has separated from the butter. The buttermilk must be poured off and the butter squeezed out of excess liquid.
Buttermilk is ready, while the butter needs to be kneaded with hands in a bowl of ice water for a while to flush out the remaining liquid.
The second way for making buttermilk is much simpler. We heat the milk to a temperature of about 40 degrees. We add 2 tablespoons of buttermilk or lemon juice or vinegar to it. Pour into a thermos, tightly turn off and leave for about 12 hours (for example at night). In the morning buttermilk will be ready.
How long to keep buttermilk?
Buttermilk has a shelf life of 21-23 days, and after opening it is best to consume it within 24 hours. Always keep it in the fridge, because temperatures above 10 ° C promote the growth of pathogenic bacteria, and the drink loses some of its nutritional value and tastes worse.
What should you know about buttermilk?
Buttermilk is a really healthy addition to the diet. Buttermilk is a drink with a moderate fat content – most popular products have a level of 1.5-2% fat, although you can also buy skim variants.
As a dairy product, buttermilk is rich in calcium and cow’s milk protein. Noteworthy is also quite high levels of phosphorus and potassium and vitamin B2. But the most important advantage of a refreshing drink is the content of the aforementioned strains of bacteria, which are important for the intestinal bacterial microflora, and consequently for our digestion and immunity.
Many sources recommend regular buttermilk consumption to people suffering from irritable bowel syndrome – good bacteria help both with diarrhea and also prevent constipation. Relief may also be sensitized to lactose, as well as patients treating bowel cancer or stomach disease. In turn, the acidifying effect of bacterial cultures in buttermilk acts as a prevention of yeast infections, both local, e.g. women’s and systemic (candidiasis).
