Patrick Oconnell
Buttermilk is a versatile kitchen ingredient used in baked goods, as a marinade, and even as a standalone drink. It is made by combining milk with bacteria culture and heating it, then leaving it to ferment for 12 hours. This process gives buttermilk its distinct tangy, slightly sour smell, similar to mild vinegar or yoghurt. But does this smell resemble that of cheese?
| Characteristics | Values |
|---|---|
| Smell | Buttermilk has a tangy, buttery, and slightly sour smell. It is similar to a mild vinegar or yogurt. |
| Taste | Buttermilk is creamy and tangy. |
| Texture | Buttermilk is thick and chunky. |
| Color | Buttermilk is white or cream-colored. |
| Nutrition | Buttermilk contains more protein and less fat than regular milk. It is also high in calcium, potassium, and vitamin B12. |
| Storage | Buttermilk should be refrigerated and consumed within two weeks of opening. It can be frozen for up to three months. |
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What You'll Learn
Buttermilk has a tangy, buttery smell
Buttermilk has a distinct, sharp, tangy, and slightly buttery smell. It is not supposed to smell super sour, but more like a mild vinegar or tangy yoghurt. This is due to the fermentation process, which also gives buttermilk its slightly tangy taste and thicker consistency compared to ordinary milk. The smell of buttermilk is not cheesy, but raw butter can sometimes smell cheesy, similar to Parmesan cheese. This is also due to the fermentation process, as bacteria consume the lactose in the cream, converting it into lactic acid.
Buttermilk is made by combining whole or low-fat milk with a bacteria culture and heating it, then leaving it to ferment for around 12 hours. This process gives buttermilk its unique smell, taste, and texture. The tangy, buttery smell of buttermilk is not an indication of spoilage, as buttermilk is cultured and fermented, so it takes a long time for it to spoil—it just becomes more sour over time.
If buttermilk has spoiled, it will have a bitter taste and a strong, rotten smell. It will also be extremely thick and lumpy, and may have mold growth. Good buttermilk should be thicker than milk but still pourable, with a tangy, buttery smell. It is important to shake buttermilk before use, as it can separate into liquid and lumpy solids, but this is not an indication of spoilage.
Buttermilk is commonly used in baked goods, as a marinade, and as a drink. Its tangy, buttery smell and taste can enhance the flavor of dishes and baked goods, and its acidity helps to balance out sweetness, activate baking soda, and tenderize meat.
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It's thicker than milk and slightly sour
Buttermilk is thicker than milk and has a slightly sour smell. It is a byproduct of the butter-making process and was traditionally made from the liquid left after churning butter from cultured cream. The leftover liquid was left out overnight to ferment and thicken. This process also makes buttermilk more digestible for those sensitive to lactose.
Today, buttermilk is made by combining whole or low-fat milk with a bacteria culture and heating it, then leaving it to ferment for 12 hours. This is why buttermilk is slightly tangy and thicker than ordinary milk. It also contains more protein and less fat than regular milk, and it is high in calcium, potassium, and vitamin B12.
Buttermilk has a distinct tangy and slightly buttery smell. It should not smell too sour, but more like mild vinegar or yogurt. The smell is due to the fermentation process, which also gives buttermilk its acidic tang. The acidity from fermentation helps balance out sweetness, activate baking soda in baked goods, and tenderize meat.
While buttermilk is thicker than milk, it should still be pourable. If it becomes extremely thick, lumpy, or chunky, and has a very sour smell, it has likely gone bad. Buttermilk can also develop mold, which is another sign that it has spoiled. To prevent buttermilk from spoiling, it should be stored in the refrigerator in its original container and consumed before the use-by date.
Buttermilk is commonly used in baked goods, as a marinade for chicken, and as a drink. Its unique flavour and texture make it a versatile ingredient in various recipes.
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Buttermilk is a cultured product
The culturing process also affects the nutritional composition of buttermilk. It contains more protein and less fat than regular milk, and it is high in calcium, potassium, and vitamin B12. It also has a lower fat content, with one cup of whole buttermilk containing about 8.1 grams of total fat, compared to 8.9 grams in whole milk.
The culturing of buttermilk has an interesting history. It was first commercially introduced in the United States in the 1920s and gained popularity among immigrants, who viewed it as a food that could slow aging. Sales peaked in 1960, reaching 1,140 million pounds annually, but have since declined, with yogurt becoming the preferred cultured-milk product for health-conscious consumers.
The process of culturing buttermilk also has a functional purpose. The fermentation process produces lactic acid, which lowers the pH of the milk and causes the precipitation of casein, the primary milk protein. This leads to the curdling or clabbering of milk, resulting in a thicker consistency than plain milk. This thickness is desirable in various culinary applications, such as tenderizing cakes, pancakes, and biscuits, as well as marinating chicken and pork.
In summary, buttermilk is a cultured product that is created through the fermentation of milk with a bacteria culture. This process gives it a distinct taste, smell, and nutritional profile, making it a versatile ingredient in the kitchen and a popular choice for health-conscious consumers, especially in the mid-20th century.
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It's used in many recipes
Buttermilk is a versatile ingredient used in many recipes. It is an essential ingredient in baked goods, adding thickness and a tangy flavour to cakes, pancakes, biscuits, and scones. The carbon dioxide produced when buttermilk combines with baking soda creates air pockets, making these treats rise and giving them a soft and fluffy texture.
Buttermilk is also a key ingredient in marinades for meat, particularly chicken. It tenderises and moistens the meat, and its acidity helps to balance out sweetness and soften proteins. This makes it perfect for fried chicken, but it can also be used for turkey, chicken breasts, or tenders.
Buttermilk can also be used to make salad dressings, such as ranch, and is a great base for a crispy coating on meat and fish. It can even be used to make a southern-style buttermilk pie with a custard-like filling and a flaky crust.
For those who enjoy making their own recipes at home, buttermilk is an easy ingredient to make. It can be created by combining milk with an acid such as lemon juice or vinegar and allowing it to curdle. This homemade buttermilk can then be used in a variety of recipes, adding a unique tangy flavour and creamy texture to both sweet and savoury dishes.
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Buttermilk can be made at home
Buttermilk has a tangy, sharp, and slightly buttery smell. It should not smell too sour, but more like mild vinegar. Buttermilk is made by combining milk with bacteria and allowing it to ferment. This fermentation process gives buttermilk its distinct smell and also allows it to stay fresh longer.
Let the mixture rest for about 5 to 10 minutes before using it. The ideal final texture should appear somewhat separated at the top, with some light curdling. Even if there is no significant change in appearance, the acidity will be present, and your buttermilk will work as intended. The longer you leave the mixture, the thicker and tangier it will become. If you prefer a thicker consistency, you can leave it at room temperature for 12 to 24 hours. The mixture will continue to thicken and develop a tangier flavour.
Once you are happy with the texture and flavour, store your homemade buttermilk in an airtight container in the refrigerator. It will last for about 3 to 4 days when refrigerated. If you don't plan on using it within this time frame, you can freeze it for up to 3 months. Simply pour the buttermilk into ice cube trays, freeze, and then store the frozen cubes in a Ziploc bag. When you need to use the frozen buttermilk, thaw it and give it a good stir before using it in your recipes.
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Frequently asked questions
No, buttermilk does not smell like cheese. It has a tangy, buttery, and slightly sour smell, similar to yogurt or mild vinegar.
Buttermilk is creamy and slightly tangy, with a thicker texture than regular milk. It is often used in baked goods, as a marinade, or as a drink.
Buttermilk is a cultured or fermented product, made by adding live bacteria cultures to milk and allowing it to ferment. This fermentation process gives it its distinct tangy aroma.
Buttermilk can spoil if left out of the refrigerator or stored for too long. Signs of spoilage include a strong sour smell, chunky texture, and mold growth. Always check the smell and appearance before using.
Yes, if you need a small amount of buttermilk for recipes like pancakes or biscuits, you can substitute it with soured milk. This can be made by combining milk with lemon juice or vinegar and allowing it to curdle.
