Buttermilk

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.

Buttermilk is a tangy, acidic dairy product that is traditionally made by adding a culture of lactic acid bacteria to milk. Here are some examples of how buttermilk is used in cooking and baking:

1. Pancakes and waffles: Buttermilk is a common ingredient in pancake and waffle recipes because its acidity helps activate baking soda, which helps the batter rise and creates a light, fluffy texture.

2. Biscuits: Buttermilk is a key ingredient in Southern-style biscuits because its acidity reacts with baking powder to create carbon dioxide gas, which helps the biscuits rise and creates a tender, flaky texture.

3. Fried chicken: Buttermilk is often used as a marinade for fried chicken because its acidity helps tenderize the meat and adds a tangy flavor.

4. Salad dressings: Buttermilk is a common ingredient in creamy salad dressings like ranch or blue cheese because its tangy flavor pairs well with other rich, savory ingredients.

Similar dairy products to buttermilk include:

1. Yogurt: Like buttermilk, yogurt is a cultured dairy product that has a tangy flavor and thick, creamy texture. It can be used in many of the same ways as buttermilk in cooking and baking.

2. Sour cream: Sour cream is a thick, tangy dairy product that is made by fermenting cream with lactic acid bacteria. It can be used as a substitute for buttermilk in many recipes.

3. Kefir: Kefir is a fermented milk drink that is similar to buttermilk and yogurt. It has a tangy, slightly sour flavor and a thin, drinkable texture.

4. Labneh: Labneh is a Middle Eastern cheese made from strained yogurt. It has a thick, creamy texture and a tangy flavor, and can be used in many of the same ways as buttermilk or sour cream.