Homemade Buttermilk

Some recipes involve the use of buttermilk: but what is it? Where is it? In Italy, the product is difficult to find, so there is only one solution: home preparation. Find out everything you need to know about buttermilk!

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Identity Card of the Recipe

• 37 KCal Calories per serving

• Ingrediants

  • 150 g of yogurt
  • 90 ml of milk
  • 1 tablespoon of untreated lemon juice

  Materials Needed

  • Bowls
  • Spoons

  Preparation

  What to know before starting
  Buttermilk is a by-product of butter widely used in Anglo-Saxon countries, America and the East: it appears as a thick white, acidic liquid, and has a similar appearance to cheese whey. It is obtained by acidifying the residual liquid from the production of butter: the whey is then left to ferment by lactic bacteria naturally present in the product.
  We will make the process extremely easy and quick by making a pseudo buttermilk, acidifying a solution of milk and yogurt with a spoonful of lemon juice.

  1. Collect the yogurt in a bowl, add the milk and acidify with a tablespoon of lemon juice.
  2. Leave the mixture to rest at room temperature for 15-20 minutes.

  The original buttermilk
  it is prepared by letting the residue from the production of butter ferment. Let us briefly remember that to prepare butter at home, it is sufficient to make go crazy the cream (working it with an electric whisk for 7-8 minutes): after the cream whips, continuing to work it with the whips, it is disassembled and you can see the separation of lumps of fat (butter) from the liquid (whey). The serum is the buttermilk, which must be left to ferment for a few days to allow the lactobacilli to proliferate and transform lactose into lactic acid: this explains why buttermilk is acid.

  3. The (fake) buttermilk is ready: it can be kept up to 2-3 days in the fridge and can be used for various recipes.

  Alice's comment - PersonalCooker

  Buttermilk is the main ingredient of numerous typically Anglo-Saxon and American recipes, such as Soda Bread (an instant leavening bread that uses baking soda), Velvet Cake (the irresistible cake with a texture similar to velvet). and pancakes - think that buttermilk is also used to prepare chicken marinades!

  Nutritional values ​​and Health Comment on the recipe

  Homemade Buttermilk is a food that belongs to the dairy group (such as yogurt and kefir).
  It has a low energy intake, mainly provided by carbohydrates, followed by proteins and finally by lipids.
  Carbohydrates are mainly simple, proteins of high biological value and saturated fatty acids.
  Fibers are absent and cholesterol is not relevant.
  Homemade Buttermilk is a food that lends itself to the diet for overweight and metabolic pathologies (hypercholesterolemia, hypertriglyceridemia, type 2 diabetes mellitus, hyperglycemia).
  It does not contain gluten and is suitable for diet for celiac disease.
  Contains lactose and is not suitable for nutrition for this type of food intolerance.
  It is pertinent to the lacto ovo vegetarian philosophy but not to the vegan and raw food philosophy.
  The average portion, when used as a snack-drink, correspond to 150-250g (about 55-90 kcal).