No, it’s not just you: Buttermilk is confusing.
It’s confusing because the word “buttermilk” has meant different things at different times to different people. It’s confusing because different products labeled “buttermilk” today are similar in appearance and texture, but are actually made in different ways. It’s confusing because as a cultured food, buttermilk is just one member of a large, diverse family of sour dairy products.
Though it’s used in numerous recipes, Cruze Bhatti insists that no one should cook or bake with cultured buttermilk that they wouldn’t drink on its own — we recommend doing so by dressing it up with some salt, spices, herbs, or fruit, as you might with lassi.on the other hand, is the liquid byproduct obtained from churning cultured cream into butter; it’s thinner than cultured buttermilk, with a more complex and less acidic flavor.
Mendelson explains that dairying took off in the Near East around 8000 BCE alongside grain crops. From Mongolia to the Balkans, many regional cultures developed some form of butter . Sometime around 3000 to 2500 BCE, genetic mutations allowed cattle to spread into hotter climates in South Asia, where cooks preferred to boil milk to create yogurt before churning, developing chaas.
“They are the cattle people,” Twitty says. “They revere the cow.” In addition to cheese and butter, the Fulani had a lot of experience with buttermilk, which they drank as a prized beverage, used in porridge with millet and sorghum, mixed with rice, and baked into cakes and quick breads. According to McGee, most dairy producers make cultured buttermilk with a method similar to that used to make yogurt, which relies on the chemical interaction between two kinds of proteins: casein and lactoglobulin . Heating the buttermilk like yogurt before fermenting it helps to stabilize and evenly disperse the proteins into a thick slurry, preventing it from breaking into liquid and clumps.
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