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What to cook with buttermilk recipe. Homemade cheese and buttermilk cheese. Buttermilk cheese

What is buttermilk, can it be made at home? What nutrients are contained, nutritional value of the product. Useful properties and contraindications for use. Recipes and interesting facts about the butter dish.

Buttermilk or buttermilk is a low fat cream. The drink can be considered a by-product of making butter, but it was sometimes made independently from skim milk. The color is white, the consistency is liquid, and when settled it separates. The taste is sour, at the same time reminiscent of slightly sour milk diluted with water, or kefir, only a little spicier. A not very pleasant feeling of an oil film remains on the tongue. Low-fat cream is rarely used as a drink; in most cases it is used as an ingredient in other dishes. Baby food and nutritional supplements are made from the butter dish.

How is buttermilk prepared?

This product has not been specially made before. We drained the liquid that remained after churning the butter and kneaded the dough on it. Nowadays, buttermilk can be made at home from skim milk.

How to do it:

On yogurt. Mix cool milk with live yogurt without filler in a 1:2 ratio. If the yogurt is very thick, you can increase the amount of milk. The mixture is thoroughly stirred and cooled. The finished product is fluid, but forms a greasy film on the spoon and container into which it is poured.
With lemon juice or wine vinegar. Heat low-fat milk to body temperature. If you don't have a cooking thermometer, apply a drop to the back of your hand. Pour in vinegar or lemon juice - 180 ml of raw materials and 1 tbsp. l. sourdough Wine vinegar should be white. Leave for 15 minutes, then cool.

In industrial settings, to make buttermilk, milk is pasteurized and defatted, homogenized, and then pure cultures of lactic acid bacteria are introduced. Packaged in thick cellophane packages. But production is unprofitable, since the shelf life of the product in the refrigerator is up to 2 days.

Composition and calorie content of buttermilk

The nutritional value allows this product to be included in the diet of those losing weight.

Calorie content of buttermilk is 62.5 kcal per 100 g, of which:

Proteins - 3 g;
Fats - 3.6 g;
Carbohydrates - 4.8 g;
Water - 80 g.

Vitamins per 100 g:

Vitamin A - 50 mcg;
Retinol - 0.05 mg;
Vitamin B1, thiamine - 0.04 mg;
Vitamin B2, riboflavin - 0.2 mg;
Vitamin B4, choline - 23.6 mg;
Vitamin B5, pantothenic acid - 0.4 mg;
Vitamin B6, pyridoxine - 0.05 mg;
Vitamin B9, folate - 5 mcg;
Vitamin B12, cobalamin - 0.4 mcg;
Vitamin C, ascorbic acid - 1.5 mg;
Vitamin D, calciferol - 0.05 mcg;
Vitamin E, alpha tocopherol - 0.09 mg;
Vitamin H, biotin - 3.2 mcg;
Vitamin PP - 0.598 mg;
Niacin - 0.1 mg.

Macroelements per 100 g:

Potassium, K - 146 mg;
Calcium, Ca - 120 mg;
Magnesium, Mg - 14 mg;
Sodium, Na - 50 mg;
Sulfur, S - 29 mg;
Phosphorus, P - 90 mg;
Chlorine, Cl - 110 mg.

Microelements per 100 g:

Aluminum, Al - 50 μg;
Iron, Fe - 0.07 mg;
Iodine, I - 9 mcg;
Cobalt, Co - 0.8 μg;
Manganese, Mn - 0.006 mg;
Copper, Cu - 12 μg;
Molybdenum, Mo - 5 μg;
Tin, Sn - 13 μg;
Selenium, Se - 2 μg;
Strontium, Sr - 17 μg;
Fluoride, F - 20 mcg;
Chromium, Cr - 2 μg;
Zinc, Zn - 0.4 mg.

Also in buttermilk:

Pectin - protects the mucous membrane of the digestive tract from toxins and improves the functioning of the stomach and intestines.
Lecithin is a building material for brain and liver cells, stabilizes the functioning of the central nervous system.
Lactose - restores energy reserves.
Organic acids stimulate the growth of beneficial bacteria in the intestines and stop the development of putrefactive processes.
Polyunsaturated fatty acids - prevent the risk of obesity and lower blood pressure, slow heart rate.
Monounsaturated fatty acids - accelerate metabolic processes, protect the body from toxins entering from the outside.

The benefits and harms of buttermilk are largely determined by these substances. Excess can cause cholesterol accumulation and weight gain, and lead to the development of diarrhea. But with a lack of organic components, the skin becomes dry, hair breaks off, mucous membranes become inflamed, and age-related changes quickly increase. The character changes, irritability increases, depression develops. Consumption of fermented milk product helps normalize the condition.

Useful properties of buttermilk

The rich vitamin and mineral composition of the dairy product allows it to be included in the diet of patients recovering from serious illnesses.

Benefits of buttermilk:

Increases immunity, creating favorable conditions for the functioning of beneficial intestinal microflora.
Has a detoxifying effect, helps remove toxins from the liver and intestines.
Improves the functions of the cardiovascular system, prevents the development of atherosclerosis, coronary disease, and stroke.
Stimulates the dissolution of cholesterol plaques in blood vessels, improves myocardial function.
It has a mild diuretic and laxative effect, increases the rate of peristalsis.
Strengthens osseous and cartilaginous tissue, increases the elasticity of muscle fibers.
Protects organic tissues from destruction at the cellular level.

A very important beneficial property of buttermilk is that it simultaneously quenches thirst and blocks the feeling of hunger, replenishing the reserve of nutrients in the body. For this, those who lose weight appreciate it. One of the conditions for rapid weight loss is a low-calorie diet and an extended drinking regimen.

There are no restrictions on the use of buttermilk. It can be drunk by children from the age of 1.5 years, elderly patients suffering from diabetes and diseases of the digestive tract in remission. You don’t have to give up fermented milk drinks if you have lactase deficiency. The casein content is minimal, and allergies occur in rare cases.

Contraindications and harms of buttermilk

Individual intolerance rarely appears, but one must remember that a deterioration of the condition can occur with abuse. After 2-3 glasses a day, intestinal irritation appears, flatulence and bloating occur, digestive disorders - diarrhea or constipation.

Buttermilk causes harm in patients with high acidity of gastric juice, with relapse of gastritis or peptic ulcer. You should not drink fermented milk drink if you have pancreatitis, liver disease, or increased bile secretion.

Some people experience a gag reflex when consuming buttermilk products. This is explained by its characteristic specific taste, which is preserved even when it is introduced as an ingredient into various dishes. In this case, it is better to stop using it completely.

Buttermilk Recipes

In culinary recipes, buttermilk can replace kefir. The most delicious desserts are made with low-fat cream.

Buttermilk Recipes:

Raspberry pie. The oven regulator is set to 200°C. Until the required temperature is reached, knead the dough. Sift 250 g of flour, add baking powder, half a tablespoon, and a little salt. Beat half a stick of butter with a glass of sugar, add 2 eggs, combine with flour, pour in buttermilk. You should get a dense and smooth dough with an oily consistency. The amount of buttermilk is determined experimentally. Grease the baking dish with sunflower oil, place the dough in it, level it, and form a hole for the raspberries. Bake for about 20-25 minutes, check by inserting a toothpick. If the tip that goes into the dough is dry, the pie is ready. Before serving, cool and sprinkle with powdered sugar.
Salad. Broccoli cabbage (450 g) is washed and boiled in salted water for 3 minutes, without dividing into inflorescences. Then place the vegetable in a colander to drain excess liquid. You can even dry it with paper towels. Then the head of cabbage is separated by hand into small inflorescences. Peeled salted pistachios (0.5 tbsp.) are peeled and cut in half. Half a red onion is cut into thin, almost transparent strips. Wash with boiling water. You can marinate in apple cider vinegar, diluted half and half with water, adding a little sugar. Cut the second half of the onion into arbitrary pieces, pour in 125 g of buttermilk, add 1 tbsp. l. brown sugar, apple cider vinegar - 1 tbsp. l., if the onions were pickled, and 2 tbsp. l. - if you just doused it with boiling water, 2 tbsp. l. dietary mayonnaise. Beat for 20-30 minutes. Place layers of broccoli in a salad bowl, nuts - half a glass, dried cranberries - a third of a glass. Spread the onions on top and pour in the dressing. Leave to infuse at room temperature under cling film. Salt and pepper before serving. You should prepare as much salad as you can eat at one time. The dish cannot be stored.
Roast. Turkey meat (0.6 kg) is peeled and the bones are removed. They beat it, roll it into a rope or sausage, and wrap it with thread on top. Salt and pepper. Sunflower oil is heated in a pot and fried on all sides until golden brown. Then put it in the oven in a closed container and simmer at 180°C for about 40-45 minutes. Then remove the pot from the oven, pour in 400 ml of buttermilk and 100 ml of wine, add 2 bay leaves, a few cloves, oregano, thyme and put the meat and hot sauce back into the oven for another 40 minutes. The finished meat is removed from the pot onto a plate and the sauce is drained. The meat is put back into the pot and covered with a lid to keep it warm, and the sauce is filtered through cheesecloth, poured into a ladle, and a little less than a glass of buttermilk with diluted starch is added - 2 tbsp is enough. l. Bring to a boil, turn off. The meat is cut into portions, placed on plates and poured with sauce. The best side dish is potatoes or rice.
Airy dessert. Beat 100 g of buttermilk, 200 g of unsweetened yogurt, 1 overripe banana and a handful of peeled pistachios in a blender. Each serving is sprinkled with chocolate.
Syrup. Pour 180-200 ml of buttermilk into an enamel ladle, add 115-130 g of butter, cut into pieces, add 300 g of sugar and baking soda on the tip of a knife, pour in 2 tbsp. l. corn syrup. Cook for 6-7 minutes. Serve with pancakes.

Buttermilk drinks:

Tomato cocktail. Pour half a glass of tomato juice and buttermilk into a blender bowl or shaker, add pepper and salt at the tip of a knife, more finely chopped herbs - parsley, dill, maybe cilantro. Beat. Before serving, you can garnish with a mint leaf.
Fitness cocktail. All ingredients are poured into a blender bowl: a small kohlrabi, peeled cucumber, an arbitrary amount of garlic and onion feathers, parsley and dill. Pour in buttermilk. You can add salt before use.
Mango lassi. Mango, 500 g, pureed with 4 tbsp. l. sugar, pour in a butter dish - 1 liter, pour in the juice of one lime, after cutting off a slice for decoration. Before serving, pour ice cubes into each glass.
Vanilla cocktail. In a blender, mix 0.5 kg of vanilla ice cream with 1 cup of buttermilk, add a drop of lemon extract and 1 tsp. lemon zest. Before serving, you can sprinkle with grated chocolate.

In Middle Eastern countries, oil cans are used to quench thirst. The climate is hot, you don’t feel like eating, and low-fat cream is an excellent option to replenish the body’s vitamin and mineral reserves.

Many oriental sweets are made with buttermilk - the dough is more airy and tender. The specific taste is drowned out by vanilla, cinnamon and other natural flavors.

Now low-fat cream is popular in European countries. In Bulgaria they are used to make cocktails and fermented milk drinks by adding various strains of bacteria. In Hungary, colorful low-fat milkshakes are made from buttermilk, artificial flavors and natural sourdough are introduced. In Germany it is used as a raw material for dietary cottage cheese and cheeses, and in Australia - for butter. The resulting product is much healthier than margarine, contains the entire complex of beneficial substances of low-fat cream, and is easier to digest. But at the same time it is easier to spread on bread and does not freeze.

If you have buttermilk in the house, you don’t have to worry about the condition of your skin and hair. It is enough to simply wipe your face with lotion, morning and evening, to whiten the skin, eliminate freckles, and stop inflammatory processes. For those with dry skin, to prevent drying out, it is advisable to mix low-fat cream with vegetable oils - sea buckthorn or olive - in homemade cosmetic masks.

A bath with buttermilk - 4-5 liters per standard volume - has the same rejuvenating effect as a milk bath. After this procedure, the skin becomes elastic and smooth.

For oily hair, it is recommended to use low-fat cream instead of a mask. Stir in lemon juice and cognac - 1 tbsp each. l. per 100 ml buttermilk, or egg yolk. Apply for no more than 30 minutes, wash off with shampoo. If you leave it longer, your head will smell like sour milk.

You should not keep the oiler at room temperature for a long time. It loses its beneficial properties and begins to sour after 40-60 minutes. Store in the refrigerator for no longer than 48 hours and always in glass containers. In a metal container, a fermented milk drink will quickly oxidize, and in a polyethylene package it will smell like plastic after opening.

How to make buttermilk - watch the video:

Watch the video on what to cook with buttermilk:

If the goal is health improvement, then buttermilk should be used immediately after purchase. The life cycle of lactic acid bacteria is short, and, despite the original taste, there will be no benefit from consumption on the second day.

What is buttermilk in cooking and how to make it at home? We will try to figure it out in this article.

What is buttermilk?

Buttermilk is a low-fat dairy product made by churning butter. Special bacteria are added to skim milk, which convert milk sugar into acid.

Useful properties of buttermilk.

Buttermilk contains virtually no fat. Buttermilk is also easily tolerated by people with allergic reactions to milk due to its low casein content and high lactic acid content.

Buttermilk is a very healthy product. Buttermilk has a positive effect on the secretion of bile and digestive juices, regulates the digestive system, and contains many proteins and minerals.

Use of buttermilk in cooking.

Buttermilk is consumed raw, as an addition to foods and drinks, as well as dietary cheeses.

As a result of the reaction of the acid with baking powder and baking soda, carbon dioxide is released, and the bread rises and becomes fluffy. Thanks to the use of buttermilk in the cakes, the products are soft, fluffy and have a chiffon texture.

Dishes prepared using buttermilk:

Buttermilk Bread (Irish Soda)

Pancakes or buttermilk pancakes

Soft drinks and ice cream

Buttermilk pies

Dressings for soups and salads

Where can I get buttermilk or what can I replace it with at home?

In American recipes you can often find Buttermilk, this is real buttermilk. We more often find recipes with kefir, yogurt or milk.

Unfortunately, it is difficult to find buttermilk on the counter in a regular store. You can look for it in dry form in health food stores, or buy a bacterial starter and make it using technology, but this is a time-consuming process. If you are already preparing something delicious and you urgently need to replace the buttermilk with something, there is a quick way to make an analogue of buttermilk.

Make a buttermilk substitute at home.

Heat a glass of milk (200 ml) to 40°C. Add a tablespoon of freshly squeezed lemon juice to the saucepan with milk. Let it brew for 15 minutes. The buttermilk is ready. Lemon juice can be replaced with table wine vinegar.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Milk and its derivatives have always been valued by people for their beneficial qualities for human health. Thus, buttermilk is considered one of the valuable fermented milk drinks. This word is not known to everyone, so today we will find out what it is, what the benefits of the product are for the body, where it is used and who should not use it. It’s worth noting right away that buttermilk is a real treasure trove of vitamins and minerals, but first things first.

What is buttermilk and how is it useful?

So, buttermilk is skim cream, the whey produced by churning butter. It is also called churning and buttering. It is a white liquid resembling milk. It has a specific taste and consistency of thick sour cream. Fermented milk product is widely used in cooking and cosmetology, having a number of useful qualities.

Composition of the product

The benefits of buttermilk for the human body are determined by its rich vitamin composition and the presence of many trace elements and minerals:

lecithin;
lactose;
choline;
biotin;
proteins;
phospholipids;
vitamins of groups A, B, C, D, E;
minerals: phosphorus, aluminum, copper, iron, potassium, magnesium, molybdenum, sodium, calcium, iodine, fluorine, selenium, manganese, zinc, cobalt.

Beneficial features

In addition to the above beneficial properties, buttermilk has a number of other positive qualities:

Contains more than 8 vitamins that stimulate all organs and systems to work as one coherent mechanism. This makes the drink indispensable for people with weak immune systems.
Improves the functioning of the intestines and nervous system, eliminates the harmful effects of drugs and antibiotics.
Helps regenerate cellular and tissue material, replenishes the body with energy reserves.
Improves liver functioning, fights cholesterol plaques, and improves the functioning of the cardiovascular system.
It is one of the means to prevent the occurrence of atherosclerosis.
The presence of milk sugar eliminates fermentation processes in the intestines and flatulence.
Effectively quenches hunger and thirst.
Has a mild laxative effect, eliminating constipation.
Accelerates metabolic processes, promotes weight loss.
Helps lower cholesterol levels, prevents heart attacks and strokes.
Strengthens nails, teeth, skeleton.

Calories and nutritional value

The energy value of skim cream is about 40 kcal per 100 g of finished product. The ratio of nutrients is as follows: proteins - 36.86%, fats - 9.8%, carbohydrates - 53.34%. Due to its low calorie content, the use of butterdish is recommended for overweight people in order to get rid of this problem by normalizing metabolism. A small amount of buttermilk fat promotes better absorption of fat-soluble vitamins.

Production technology

Modern cooking technology is very different from the original one. Previously, cow's milk was churned for a very long time to obtain butter. As a result, a liquid was separated, called oil can. The production of buttermilk today involves adding lactic acid bacteria to skim milk, the result of which is the conversion of sugars into lactic acid. The result is a thick white drink with a characteristic smell and taste.

Application

Thanks to its many positive properties, buttermilk is suitable for people of all ages. Low-fat cream can be consumed as an independent product, drinking before, during or after meals. They perfectly quench the thirst of residents of such hot countries as Pakistan, India, and Turkey. This method is considered the most useful, since buttermilk retains all nutrients, vitamins and minerals.

In cooking

In cooking, buttermilk is often used for baking buns, pancakes, muffins, cakes, creams and desserts. Butter can is one of the main ingredients in Irish soda bread. During the reaction of the fermented milk product with sodium bicarbonate or baking powder, carbon dioxide is released, which makes the baked goods tender and airy. In Britain, buttermilk is also the main ingredient in home-made bread.

Australians make delicious butter from buttermilk and then spread it on their sandwiches. Bulgaria is famous for producing other fermented milk products from skim cream by adding different types of bacteria for ripening. In Hungary, they prefer sweet drinks made from buttermilk, which is first pasteurized and then flavored with flavorings and leavening.

In Germany, many different drinks, butter, cheese, and curd masses are produced from buttermilk. People who control their weight can replace sour cream and kefir by adding the product to dishes such as salads, soups, cereals, and coffee. If you combine buttermilk with olive oil, chicken egg whites, lemon juice and spices, then by whipping you can get homemade healthy mayonnaise.

In cosmetology

The use of buttermilk for cosmetic purposes is widely known. The fermented milk product has whitening properties and also produces a rejuvenating effect, so it is often included in face masks. If you want to provide comprehensive care for your entire body, add low-fat cream to your bath. The oil can has a very beneficial effect on the condition of the hair as a rinse. The hair must first be washed in the usual way, apply buttermilk diluted with water, and then rinse.

Due to its nutritional properties, buttermilk is often used in the cosmetics industry as a component of shampoos and conditioners. The drink strengthens hair, makes it soft and shiny. An oil dish is an excellent tonic replacement for oily, rash-prone skin. The fermented milk product effectively eliminates sebaceous shine (without drying out the dermis), relieves inflammation, and improves the functions of the sebaceous glands.

How to make buttermilk at home

If you were unable to buy a dietary low-fat buttermilk product, prepare the drink yourself at home. This can be done in the following ways:

Take a glass of natural yogurt, pour it into a larger mug and top up with water.
Pour 1 teaspoon of white vinegar or lemon juice into a glass of whole milk, let stand for about 10 minutes so that the fermented milk product curdles. The high cost of whole milk is a disadvantage of this method.
Dilute 4 parts sour cream with 1 part water.

What can you make from low-fat cream?

Many housewives wonder what can be made from buttermilk. This fermented milk product is often used for baking, but does an excellent job as a salad dressing. You can use it to make mayonnaise, cottage cheese and homemade cheese. Okroshka turns out to be very tasty, where one of the main ingredients is not sour cream or mayonnaise, but low-fat buttermilk.

Baking

Very often I use buttermilk to knead yeast dough, from which pies, buns, and bread are then baked. For one loaf you will need to take 0.5 kg of flour, 300 buttermilk, 5 tbsp. l. water, 1.5 tbsp. l. vegetable oil, 1 tbsp. l. honey, 1.5 tsp. yeast and 1 tsp. salt. The dough is mixed from these ingredients (by hand or using a bread machine) and left to rise for an hour. Then the buttermilk bread is baked in the oven for 40 minutes at 200 degrees.

Salad dressing

Ranch dressing is considered one of the most popular dressings for fresh salads in the United States. To get it, you need to mix buttermilk with vinegar, blue cheese and Worcestershire sauce in arbitrary proportions (to your taste). This dressing can also be poured over boiled and baked vegetables and potatoes. Fermented milk sauces help to better digest fiber, reducing bloating.

Buttermilk is not too familiar to us. In some national cuisines, it is an extremely popular ingredient: it is added to salads and soups, and serves as the basis for pies and pastries. For example, in Ireland every second loaf of homemade bread is baked with buttermilk.

Usually, recipes with buttermilk also include soda (1/2 teaspoon per glass of buttermilk) and baking powder - then the bread, muffin, pancakes or pie turn out to be lush and beautiful. And it tastes amazingly airy and tender dough that melts on the lips.

Buttermilk can be bought in stores today. It is 0.5% fat milk with a very specific “yogurt” flavor. Typically, industrial buttermilk is prepared as follows: a certain type of bacteria is added to low-fat milk, which oxidizes the milk sugar.

Is buttermilk healthy?

Even more! Buttermilk is a product of high dietary value, a champion in content lecithin. It also contains a lot of lipotropic substances choline, as well as minerals and vitamins: potassium, phosphorus, iron; vitamins B1 and B2, PP and even some C.

Buttermilk contains polyunsaturated fatty acids: linoleic, linolenic and arachidonic.

Calorie content of buttermilk - approximately 35 kcal/100 g

Here we have a valuable low-calorie dairy product, a godsend for those who want to lose weight without harm to their health. And since buttermilk is a low-fat product, it is part of anti-atherosclerotic and other low-fat diets like. It is very useful for older people, especially cottage cheese made from it (to get it, you need to add acidophilic acid). Finally, buttermilk supplies high-quality proteins for.

What can I substitute for store-bought buttermilk?

A simple homemade buttermilk recipe: Pour milk or 2 cups of yogurt mixed with half a cup of milk into a glass and add a spoon of lemon juice or vinegar. Place in a warm place for 15 minutes until it thickens. Your buttermilk is ready to use.

To some extent, whey and matsoni replace buttermilk in recipes.

The liquid contains many useful substances: proteins, milk sugar, mineral components, lecithin and vitamins. Fat content does not exceed 0.5%

The product is often added to dough when baking bread and other products. Thanks to this, the baked goods turn out fluffy.

Whey can be included in cold soups and light salad dressings, as it is considered a good alternative to sour cream. It is allowed to completely or partially - depending on the recipe - replace heavy cream, kefir or sour cream.

Buttermilk: recipe

If you can’t buy the real product, you can make it yourself. Making buttermilk at home is easy. The technology is as follows:

You need to take two glasses of skim milk.
Add a teaspoon of lemon juice to it (the latter can be replaced with the same volume of vinegar).
Stir the milk and place in a warm place for 15 minutes.

Buttermilk prepared according to this recipe can be used both for adding to baked goods and simply for drinking.

The benefits and harms of buttermilk

Due to its low fat content, the drink is classified as a dietary product. It can be introduced into the diet of a person losing weight, replacing yoghurts or kefir.

What else can serum be useful for? Here is a list of the main features of the drink:

normalizes “bad” cholesterol levels. To stabilize cholesterol levels, you need to drink a glass of low-fat cream every day. They will not allow cholesterol to settle on the walls of blood vessels, forming plaques;
prevention of heart disease. The product will be useful as a prophylactic for ischemic heart disease and various heart rhythm disorders;
strengthening the walls of blood vessels. Thanks to this feature, the drink helps to a certain extent with hypertension;
stimulation of metabolic processes. The substances included in the product help increase the speed of all metabolic processes that take place in the human body;
restoration of liver cells. Buttermilk prevents the liver from becoming fat and also alleviates cholecystitis;
normalization of intestinal microflora. The serum contains many beneficial microorganisms. Cottage cheese prepared on this basis will be useful for increased gas formation and intestinal colic. In addition, the product is a good laxative;
normalization of the nervous system. Regular consumption of the product has a beneficial effect on the human nervous system.

But the drink can be harmful in the following cases: