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Nutrition, efficacy, and taste of buttermilk.

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How and how to make buttermilk.
Buttermilk is the rest of the liquid that came out when butter was made from milk. The traditional way to make buttermilk is to make buttermilk, which is the liquid left when milk is made from lactobacillus native to milk or a cream made from newly added and fermented lactic acid bacteria.

Since butter is mostly fermented butter overseas, buttermilk distributed overseas was obtained when manufacturing fermented butter. When people who tasted this ask about the taste of this buttermilk, they often say, “It tasted like yogurt and sweet butter.”

Meanwhile, buttermilk, which is distributed in Japan, is said to have no sour taste because the non-fermented emotional butter made from cream filtered out of the separator without fermenting milk is the mainstream. The taste is said to be “a taste that smells like low-fat milk and sweet butter.”

How to eat buttermilk
You can just drink the buttermilk obtained from making fermented butter. Overseas, I often drink buttermilk as it is. However, depending on people’s taste, there may be likes and dislikes, so depending on their taste, they may add sugar to buttermilk, or cinnamon may make it an exotic taste and make it very delicious.

The taste of drinking buttermilk obtained when making fermented butter is said to be “like a yogurt drink that softens yogurt,” and the taste of buttermilk obtained when making sweet butter is “a little thicker than low-fat milk.”

It is also possible to drink it as it is, but it is often used by making confectionery such as bread, hot cakes, biscuits, raw materials such as ice cream, and adding them to soups and stews. Pancakes made using buttermilk have a richer taste and a softer texture.

I’m not sure if it’s because it’s often used in this way, but it’s said that a lot of powdery buttermilk is sold except for moisture. Since it is a powder type, it is easy to use and can be preserved for a long time, so it may be used as auxiliary food or camp food when hiking.

Where to buy buttermilk.
Buttermilk can be purchased in the dairy section of the luxury supermarket, confectionery materials restaurant, maker’s online shop, and Internet shopping mall.

Nutritional ingredients and effects of buttermilk.
The nutritional content of buttermilk, a by-product of butter manufacturing, is almost the same as milk. It’s just low calories that are significantly less fat than milk by taking fat to make butter. One cup of milk has 8.9g of fat from 157kcal, while buttermilk has only 99kcal and 2.2g of fat (there is a slight difference in diet depending on the product).

Except for fat, buttermilk, which is almost the same as milk. It is rich in protein and contains a lot of calcium, potassium, vitamin B group, and lactose. Protein is effective for the growth of the body that acts on body parts such as muscles, skin, and hair. It is said to be effective in anti-aging of the skin as cells are activated from improved blood flow, improved coldness, or improved metabolism.

Minerals of calcium and potassium are said to be effective in osteoporosis and kidney disease because they strengthen bones and teeth and make body fluids such as blood and cell fluids smooth. The ingredients of buttermilk also contain a lot of vitamins. In particular, vitamin B is said to be effective in all anti-aging of the body because it cleans the body’s condition and improves metabolism.

And buttermilk has the effect of making it easier for nutrients such as protein and calcium to be absorbed into the body than milk. In addition, lactose, which is abundantly contained, becomes food for adenococcus in the intestine, and it is effective in improving constipation because the increase in adenococcus aureus makes the intestinal environment better.

Substitute for Buttermilk.
You can drink buttermilk as it is or use it with baking, confectionery, and cooking, and if you don’t have it, what you can use as a substitute for buttermilk is skim milk (scalp milk). Since the method of use is similar to that of skim milk, it can be substituted for each other. Just buttermilk has a relatively strong scent, so if you use it instead of buttermilk, you may feel that the scent is shallower.

In addition, the substitute for buttermilk obtained when manufacturing fermented butter distributed overseas can be used as a substitute for a similar taste by combining low-fat milk with plain yogurt at a ratio of 6 to 1. It doesn’t matter if you use fat-free milk instead of low-fat milk. Usually, milk is fatty, so replace it with low-fat or fat-free milk.

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