Buttermilk is the liquid left behind after churning butter out of cream. It is popular in India and Southeast Asia. It is thin, pale and more acidic than conventional milk. The sourness/ tartness of buttermilk are due to the presence of lactic acid in the milk. It is usually had after or during meals.
Commonly used in: batters, baking, kadhi etc.
Among other things, buttermilk has a lower fat content and calories than regular milk because the fat has been removed to make butter. Buttermilk is more easily digestible than whole milk and it also contains more lactic acid than skimmed milk. Thus, those with digestive problems are often advised to drink buttermilk rather than milk. It is high in protein, riboflavin, potassium, vitamin B12 and calcium. Due to being more easily digestible, protein and calcium can be taken up more easily by the body. It detoxifies the body and cleanses the intestines and relieves people suffering from constipation. It is a healthy dink for people who suffer from piles and obesity.
- main course
- side dishes