Buttermilk we know and have access today is not the same buttermilk of generations past so let’s start with how buttermilk was originally processed from farm to table.
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Tradition buttermilk was made from milk prior to homogenization* allowing the milk to separate into its natural state when left untouched so the cream (fat solids) rise to the top and skimmed off leaving “skim” milk below.pic.twitter.com/eDzaKLuT2K
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*Homogenization was introduced in the 1920s, it is the physical process of pressurizing milk to reduce the size of fat molecules and create a uniform product in color and texture so separation doesn’t occur.
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The cream was fermented at room temperature for a day or two and in this process lactic acid bacteria is formed. The cream is then churned into butter producing a slightly tangy and flavorful product we call cultured butter.
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The thin liquid left behind after butter is churned is buttermilk, it’s drained off, free of almost all fat solids and full of healthy, good for your gut lactic acid cultures.pic.twitter.com/gXhJty3jZG
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Buttermilk can also be made without deep fermentation and souring producing “sweet” butter and a sweeter buttermilk which was commonly enjoyed as a cold drink. Fresh buttermilk is thinner, sweeter, grassy and buttery on the palette with a mild tang.
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It was unlikely to make you pucker your face to drink. It was a popular ice cold drink and believed to make you live a long healthy life. During prohibition the Salvation Army had “Dry Saloons” that served buttermilk to drink!
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Because buttermilk is fermented, meaning the sugars (lactose!) have converted to lactic acid, it’s often enjoyed by people who are lactose intolerant. The lactic acid is good for your gut health and the healthy cultures help you process lactose remaining in the milk.
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Today there are two kinds of buttermilk available in stores it can be hard to tell the difference.
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Containers of cultured whole buttermilk are homogenized and pasteurized (heat treated to kill bacteria) where cultures are added to whole milk make buttermilk. Because the milk has been homogenized, the resulting buttermilk is thicker than its original, fat-free counterpart.pic.twitter.com/vd0TMt7paw
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Fat-free /low fat buttermilk are available to buy typically containing less than 2% milkfat as cultures are added to skimmed milk. It mirrors the thinner consistency of its origins more closely but because of the added culture it’s still a tarter than traditional buttermilk.pic.twitter.com/hRHfkYSHY3
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However it’s made the acidity of buttermilk is what tenderizes gluten that softens texture and adds volume and when used on chicken to marinade the acidity tenderizes and helps break down proteins without toughening.
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I considered adding more but no. use buttermilk! it has a very long life in the fridge so don't worry when you can't finish a quart. or freeze in an ice tray then bag them for use later. or just pour it over a raw chicken for a day, shake off cook as usual!
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