Glossary B
Buttermilch is a dairy product that holds a unique position in the world of culinary delights. It is a tart and tangy liquid left behind after churning butter from cream. In this article, we'll explore the various aspects of Buttermilch, from its uses in international and national cuisines to its potential benefits and risks.
Deutsch: Buttermilch / Indian: Moru
Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk. The term buttermilk also refers to a range of fermented milk drinks, common in warm climates (e.g., the Middle East, Turkey, Pakistan, Southern part of India including Tamilnadu, pondicherry,Srilanka and the Southern United States) where unrefrigerated fresh milk sours quickly, as well as in colder climates, such as Scandinavia, Finland, Netherlands, Germany, Poland, Slovakia and Czech Republic. This fermented dairy product known as cultured buttermilk is produced from cow's milk and has a characteristically sour taste caused by lactic acid bacteria.
Deutsch: Butternusskürbis / Español: Calabaza butternut / Português: Abóbora-menina / Français: Courge butternut / Italiano: Zucca butternut
Butternut squash is a winter squash variety belonging to the Cucurbita moschata species, prized for its sweet, nutty flavor and versatile culinary applications. As a staple in seasonal cuisine, it serves as both a nutrient-dense vegetable and a key ingredient in savory and sweet dishes worldwide.