Manythe word but aren’t sure what it is, or whether it is actually a addition to their diet. Before over a part of your intake, it is important to understand exactly what it contains and what it could do for your overall .
What is Buttermilk?
It is a type of milk that has been cultured or to produce a or an earthy flavor. In the past, buttermilk was the residual liquid that was left over after people churned butter into a solid. The that was left behind would often contain small flecks of , which would begin to when left overnight. The sugars in this milk would begin to convert into acid, providing the unique flavor of this beverage.
The flavor and cultures are added to regular 1 or 2% milk and allowed to ferment for 12-15 hours. This can produce a slightly milk than traditional cow’s milk, but it is not as heavy as . Furthermore, this process provides that desirable tang to the milk, and also makes it better for certain and baking uses.of buttermilk in made it extremely popular, and it remains so to this day, but modern-day buttermilk has very little to do with churning butter. Instead of allowing the leftover butter liquid to ferment overnight,
Buttermilk Nutrition Facts
Buttermilk has a very similar type of milk used to prepare it). It contains high levels of calcium, B vitamins, proteins, and certain probiotics, to the fermentation process. It also contains vitamin D and vitamin A, as well as a relatively low level of and . For example, if you make this with low-fat milk, you will only add 100 calories and 2 grams of fat to your intake for the day.profile to regular milk (or any
Substitutes for Buttermilk
With a very similar nutritional profile of this beverage, you can useas a substitute, although you should be sure to check the fat content of kefir and ensure it lies between 1-2%, which tends to be the level of buttermilk.
Cream of tartar can be mixed with regular milk to mimic the environment of this cultured variety of milk, but only a relatively small amount is needed – no more than 2 teaspoons per cup of milk.
If you add extra bit of sour cream, it should reduce the and mimic the acidic of buttermilk, its texture and during baking.to a