Etymology
The word "buttermilk" is derived from two Old English words:
Therefore, buttermilk originally referred to the liquid left over after churning milk to make butter.
Meaning
Buttermilk is a fermented dairy drink that is produced by the culturing of milk with lactic acid bacteria. It has a slightly sour and tangy flavor, and a thick, slightly creamy texture. Buttermilk is a good source of protein, calcium, and probiotics, which are beneficial bacteria that support gut health.
Origin
Buttermilk has been produced for centuries, dating back to the days of butter-making. Before the advent of modern refrigeration, milk was often allowed to sour naturally before being churned into butter. The resulting sour milk would then be used as buttermilk for drinking, cooking, or baking.
Today, buttermilk is still a popular ingredient in a variety of culinary preparations, including:
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