Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cultured cream. This type of buttermilk is now specifically referred to as traditional buttermilk.
The term buttermilk also refers to a range of fermented milk drinks, common in warm climates (e.g., the Balkans, the Middle East, Turkey, Afghanistan, Pakistan, Nepal, India, Sri Lanka, Nicaragua and the Southern United States ) where unrefrigerated fresh milk sours quickly, as well as in colder climates, such as Scandinavia, Ireland, the Netherlands, Germany, Poland, Slovakia, Slovenia, Croatia, and the Czech Republic. This fermented dairy product, known as cultured buttermilk, is produced from cow 's milk and has a characteristically intense sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria—either Lactococcus lactis or Lactobacillus bulgaricus, which creates more tartness.
A quick version of buttermilk, known as acidified buttermilk, is used to make paneer. This version is simply cow 's milk with a food -grade acid like lemon juice or vinegar added and left to sit for at least 10 minutes. That is when the milk has curdled.
The tartness of buttermilk is due to acid in the milk.
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