What is Buttermilk?
Buttermilk was originally the liquid left over after churning butter from cream, hence its name as buttermilk. Nowadays, it’s fermented from regular milk using bacterial cultures. The cultures consist of lactic acid bacteria, so called because they break down lactose into lactic acid.
Why buttermilk is important for a baker?
It is not just important, very important!
- When lactic acid reacts with baking soda it lift and lighten your baking item
- Buttermilk is a good source of probiotics.
- It is lower in fat when you compare with milk or cream. Now you have good reason for going with a recipe with buttermilk
If you don’t find butter milk in store, How to bake your goodies which demands buttermilk? Let us discuss.. Continue reading Best Substitute for Buttermilk