Making Buttermilk At Home For Your Breakfast Is Very Easy!

“While buttermilk sounds like a high-fat drink, it’s actually the opposite. Buttermilk was originally made from milk that was leftover after making butter. Churning milk removed the fat by converting it to butter. The churning process left the milk in the churn just a little sour, full of bacteria that are surprisingly good for you. The end result was a versatile liquid, rich with protein and perfect for baking.
Dairy farmers have been using buttermilk for centuries, and it’s considered a healthy, useful dairy byproduct today. […]
Buttermilk is an excellent source of protein, which your body needs to build healthy muscles, skin, and bones. Most buttermilk on the market is also fortified with extra vitamins and minerals.
Potential Health Benefits of Buttermilk
The vitamins, minerals, and probiotics in buttermilk provide some excellent health benefits. For instance, vitamin A in fortified buttermilk is an important part of keeping your eyes healthy. Vitamin A is part of a group of vitamins known as retinoids because they’re a crucial part of keeping your retinas in good shape. Vitamin A also boosts your immune system and keeps your lungs, heart, and kidneys healthy.”
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“Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter is not made with cultured cream but uncultured sweet cream, most modern buttermilk is cultured separately. It is common in warm climates where unrefrigerated fresh milk sours quickly.^[1]
Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork.”
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