Traditionally, buttermilk is the slightly sour liquid that remains after churning butter from fermented cream. However, most modern supermarket buttermilk is cultured buttermilk, produced by adding lactic acid bacteria to low-fat or skim milk. This fermentation process thickens the milk and gives it a characteristic tangy flavor and velvety texture, making it a key ingredient in many kitchens. Beyond its familiar name, this ingredient and similar fermented dairy beverages are known by many different names across cultures.
The Many Names and Regional Variants
Buttermilk's identity often changes depending on its geographical and culinary context. In many parts of the world, especially regions with warm climates where fresh milk would sour quickly, fermented dairy drinks have long been a refreshing staple.
Indian Subcontinent
In India, a wide range of popular beverages are known as buttermilk, or chaas. These drinks, though related, can differ significantly from the cultured buttermilk found in Western grocery stores.
- Chaas (Gujarat): A spiced, salted, and thin beverage made from yogurt and water, often with cumin, ginger, or mint.
- Mattha (Magahi/Bundeli): Another name for a curd-based drink in parts of India.
- Moru (Tamil/Malayalam) & Majjige (Kannada/Telugu): Regional names for a spiced, yogurt-based drink, often prepared with curry leaves.
- Ghol (Bengali/Odia): A salted, thinner buttermilk.
Unlike lassi, which is thicker, creamier, and often sweet, Indian buttermilk or chaas is typically savory, thin, and used as a digestive aid after meals.
International Variants
Buttermilk finds a place in many other cultures, sometimes with different names and preparations.
- Ayran (Middle East/Turkey): A cold savory yogurt drink mixed with water and salt.
- Borhani (Bangladesh): A spicy, yogurt-based drink sometimes compared to buttermilk.
- Babeurre (France): The French term for buttermilk.
- Suero de mantequilla (Spain): The Spanish translation.
Buttermilk’s Role in Culinary Applications
The mild acidity and tangy flavor of buttermilk make it an invaluable ingredient, particularly in baking and marinating.
- In Baking: Buttermilk's acidity reacts with alkaline baking soda to produce carbon dioxide, creating a higher rise and a lighter, fluffier texture in baked goods like pancakes, biscuits, and cakes. This reaction is crucial for achieving the perfect crumb in Irish soda bread, for instance.
- In Marinating: The lactic acid in buttermilk acts as a gentle tenderizer for meat, without making it tough or mushy like stronger acids might. This is why buttermilk is famously used for marinating fried chicken, resulting in a moist and flavorful final product.
- In Dressings and Sauces: The tangy profile and creamy body of buttermilk lend themselves perfectly to salad dressings (like classic ranch) and various sauces, adding depth and a pleasant acidity.
Homemade Substitutes for Buttermilk
If you don't have cultured buttermilk on hand, you can create a reliable substitute with simple ingredients.
- Milk and Acid: For every 1 cup of buttermilk needed, add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup. Add enough milk to fill it to the 1-cup line, stir, and let it stand for 5-10 minutes until it curdles and thickens.
- Yogurt or Sour Cream: For 1 cup of buttermilk, combine ¾ cup plain yogurt or sour cream with ¼ cup milk or water, whisking until smooth.
- Kefir: Plain, unflavored kefir can be used as a 1-to-1 substitute for buttermilk due to its similar tangy taste and consistency.
Comparative Table: Buttermilk vs. Substitutes
| Feature | Cultured Buttermilk | Milk + Acid Substitute | Kefir | Lassi |
|---|---|---|---|---|
| Taste | Tangy, slightly sour | Tangy, but less complex | Tart, tangy | Sweet or savory, rich |
| Consistency | Thick, viscous | Slightly curdled, thins out | Runny, similar to buttermilk | Thicker, creamier |
| Probiotic Content | Yes, live active cultures | None | Yes, often a wider range | Yes, from yogurt base |
| Best for Baking | Yes, activates baking soda | Yes, activates baking soda | Yes, activates baking soda | No, too thick and often sweet |
| Best as Drink | Can be, but strong | Not recommended | Yes, a traditional drink | Yes, a traditional drink |
Health Benefits of Buttermilk
Buttermilk is a surprisingly healthy beverage with several advantages, particularly when it comes to gut health and nutrition.
- Rich in Probiotics: The live cultures in buttermilk, especially in the cultured variety, are beneficial bacteria that aid digestion and support a healthy gut microbiome.
- Supports Digestive Health: Regular consumption can assist with indigestion, bloating, and constipation. Lactic acid helps soothe an acidic stomach.
- Nutrient-Dense: Buttermilk is a good source of protein, calcium, potassium, phosphorus, and B vitamins like riboflavin (B2) and B12.
- Hydrating and Cooling: With its high water content and electrolytes, it is an excellent drink for staying hydrated, especially in hot weather.
- Low in Fat: Despite its name, buttermilk is typically low in fat and calories, making it a good choice for those managing their weight.
Conclusion
From the leftover liquid of traditional butter-making to the modern cultured version and its many international counterparts like chaas and babeurre, buttermilk is a versatile and celebrated dairy product. Its unique tangy flavor, ability to enhance baked goods, tenderize meats, and offer digestive health benefits makes it a valuable culinary ingredient worldwide. The variety of names simply reflects the rich cultural history and diverse ways in which people have utilized this fermented milk product for centuries. Regardless of what you call it, buttermilk's role in global cuisine and wellness is undeniable. For more on its uses, explore recipes on Taste of Home.
Freezing Buttermilk
Buttermilk freezes well and can be stored for up to three months past its refrigeration date.
- Method 1: Ice Cube Trays. Pour buttermilk into ice cube trays and freeze until solid. Transfer the cubes to a freezer bag for convenient, pre-measured portions.
- Method 2: Freezer Bags. Measure out common recipe amounts (e.g., ½ cup, 1 cup) into separate freezer-safe bags. Lay them flat to freeze to save space.
- Method 3: Original Carton. If you have used some buttermilk, you can freeze the remaining amount in its original container, leaving room for expansion.
Freezing may cause some separation, but a quick whisk or blend will restore the texture after thawing. It is best used in cooked or baked recipes rather than uncooked applications.
