Buttermilk is a dairy product that was traditionally made up of the liquid leftover after the whole milk has been churned into butter. But, buttermilk is thicker than milk. Although this type of buttermilk is rarely found in Western countries today it is still found in the parts of Nepal, Pakistan, and India. In recent times, buttermilk is usually made by introducing a bacteria culture to low-fat milk and then heating the mixture. Buttermilk that is made out of natural milk has four different varieties full cream buttermilk with added sugar, no cream buttermilk, and buttermilk made up of half proportion of water and no fat buttermilk. Buttermilk can be made at home with the simplest ingredients and methods. For instance, take one cup of milk and add one tablespoon of lemon juice or vinegar to it. Allow it to set at room temperature. This method gives acidified buttermilk which can be used for making biscuits and pancakes. Another method for making buttermilk at home is to take ¾ cup of yogurt and thin it out with ¼ cup of milk (or even plain water). Just like the previous method this is not pure buttermilk but can be used in recipes for sure. One of the simplest household methods would be to add an acid to milk and let it curdle.
Be sure to check the "use by" date before buying the buttermilk. Many people cannot digest full-fat buttermilk, thus it is important to read the label carefully.
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