Click Here to Subscribe to our Free Weekly Newsletter

FoodReference.com - Trivia section
Food Facts, Food Trivia, Food Science, Food History
An eclectic collection of information about various food items and subjects

NEW Food Trivia Quizzes

Get a Free Trial issue SAVEUR The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.

YOU ARE HERE >>

Dont’ forget to check for additional information in Articles & Cooks Tips

BUTTERMILK

Originally, buttermilk was the lowfat liquid remaining after churning cream into butter.

Buttermilk is made by adding lactic acid-producing bacteria, usually Streptococcus lactis, to pasteurized or ultrapasteurized milk (whole, reduced-fat, lowfat, nonfat) with nonfat dry milk solids under controlled conditions. The product is heated until the desired acidity is achieved, then cooled to stop fermentation. Buttermilk flakes or liquid butter may be added to give cold milk the appearance of churned buttermilk. Salt, citric acid or sodium citrate may be added to enhance flavor.

Today, depending on the level of milk fat in the product, buttermilk may be called cultured buttermilk, cultured lowfat buttermilk or cultured skim (nonfat) buttermilk.