Buttermilk

Buttermilk is a slightly sour -tasting, slightly thick liquid, milk-like drink that is produced as a by-product of butter making. Buttermilk is characterized by a low fat content of not more than one percent. Traditionally butter milk was prepared from the resulting liquid in the churning, which was similar to the currently known curd.

Such buttermilk contains for example 3.5 g protein, 0.5 g fat and 4.0 g carbohydrates per 100 g ( 100 mL), also no fibers, 1 mg of cholesterol and 750 mg of minerals. The nutritional value thus corresponds to 37 kcal or 156 kJ. Add buttermilk and vitamin B2, B5 and B12, as well as calcium, potassium and phosphate are present in larger amounts, so one liter can cover the respective approximate daily requirement.

In modern food processing butter milk from skimmed or semi-skimmed milk is formed, the lactic acid bacteria are added in order to produce the desired sour taste. A distinction is made between " buttermilk " with additions of up to 10 percent water, or 15 percent skimmed milk or milk powder and "Pure butter milk " without additives. Pure butter milk is now commonly from the liquid which remains the churning of sweet cream and butter mildgesäuerter won. For this, the butter milk is subsequently added to the lactic acid bacteria cultures. In addition, they can be concentrated or something to make it even creamier.