Buttermilk Buttermilk was originally the bi-product of making butter. Modern production uses a specific type of bacteria which is added to nonfat or low-fat milk and creates a thick, tangy milk flavor.
Article by: Barbara Bowman
Related Videos Buttermilk Varieties
There are two types of commercial buttermilk, cultured and acidified. Cultured buttermilk is made by using a lactose-producing bacterial strain that thickens the milk while the acidified version is made by adding tartaric or citric acid to milk. The acid thicken the milk and produces a sour flavor. Buttermilk Powder
The buttermilk is first pasteurized, then concentrated with an evaporator and finally dried (spray or roller dried) to produce buttermilk powder. Buttermilk powder is low in fat and provides an excellent source of protein. It is also a source of calcium, phosphorous, riboflavin and vitamin B12. (Milkingredients.ca
Tips For Storing or Using Left Over Buttermilk
Refrigerate - Buttermilk stores for weeks after the expiration date and works very well for recipes that call for buttermilk.
Freezing - Place buttermilk in 1/2 to 1 cup freezer containers. Thaw in the refrigerator. The thawed milk is appropriate for cooking but probably not for drinking.
Leftover Buttermilk? Here are Recipes Featuring Buttermilk