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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.
Aug 12, 2022 · Well, first, there's more than one type: Traditional buttermilk is the low-fat, high-protein liquid left over after churning butter. If the butter-making process begins with cultured (fermented or ripened) cream, sour cream buttermilk is produced.
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Traditional Cultured Buttermilk. In its true form, traditional buttermilk is a thin, milky, beige or even grayish colored liquid that is the by-product of churning slightly soured, probiotic-rich cream into butter.
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Jan 23, 2023 · Traditional buttermilk is the fermented, low-fat liquid byproduct of making butter. Beating or churning cream solidifies the fat in to create butter, and the liquid that is...
- Amelia Rampe
How to Make Buttermilk: A Step-by-Step Guide. A versatile ingredient, buttermilk adds a distinctive tang to everything from salad dressing to home-baked bread to fried chicken. Making your own is surprisingly easy, and there are two different methods.
Jul 17, 2023 · Traditional buttermilk is the liquid leftover after whole milk has been churned into butter. This type of buttermilk is rarely found in Western countries today but remains...
Jul 6, 2023 · Traditional buttermilk is the liquid that separates from butter during churning. In contrast, cultured buttermilk is pasteurized milk with added lactic acid bacteria. But it’s actually surprisingly easy to make your own.
