Dairy
Buttermilk
Buttermilk is the tangy liquid historically left after cream is churned into butter, or more commonly today a cultured low-fat milk designed to mimic that acidity and body. Its lactic tang tenderises batters, balances rich dishes, and gives soda breads, fried coatings, and marinades their characteristic lift. Traditional churn buttermilk differs from modern cultured buttermilk, yet both supply acidity, mild dairy flavour, and functional protein for cooking and baking. Regional drinks and cold soups also use buttermilk as a refreshing base.
Also known as: Buttermilk, Chaas / Moru, Lassi-Style Buttermilk, Karnemelk, Buttermilch, Kärnmjölk / Kjerne melk
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Breeds, cuts & preparations
Preparation
Characteristic
CommonCharacteristic
Grading systems
United States — US Cultured Lowfat
US Cultured Lowfat
United States — US Cultured Whole
US Cultured Whole
United States — US Traditional
US Traditional
History
Butter churning produced residual buttermilk consumed as a drink and cooking liquid in pastoral societies.
Buttermilk remained a rural staple drink and baking acidulant across Ireland, Scotland, and northern Europe.
Cultured buttermilk replaced scarce churn residual as industrial creameries shifted fat streams to butter and cream.
Supermarket cultured buttermilk standardised the ingredient for pancakes, biscuits, marinades, and ranch-style dressings.