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Sugary cream buttermilk, which feels much like normal skim milk--is the fluid excess from fresh ( or "sweet") milk or cream which has been churned into butter.

In previous times, when buttermilk was a must in every household that whipped its own butter, people found numerous uses for this nutritious fluid. A number of it was made into buttermilk cheese. Surplus buttermilk was provided for to farm animals. But most of the buttermilk was either drunk by humans or used in cooking. Even today, buttermilk is doled out as a drink with meals in many countries, in India also in the Middle East. Several people devour it as an aid to digestion. And in Muslim countries such as the United Arab Emirates, gulp of buttermilk is used for breaking the daily fast all through the holy month of Ramadan/Ramzan.


Buttermilk is a necessary component for favorites such as buttermilk biscuits, buttermilk pie and cornbread. For that reason the low fat and high protein content, buttermilk can sour when heated to near boiling. One may add the buttermilk to hot food belatedly during cooking, heat steadily and stir softly.

Buttermilk can also be alternate for whole milk or skim milk in a lot of cooking technique – ranging from baked goods to soups, sauces, puddings, to frozen desserts. In a number of recipes, it is used as a replacement for sour cream. Buttermilk makes an outstanding tenderizing immerse for many meats--and one can marinate unsullied red meat overnight in buttermilk to lessen the meat's burly, gamy taste

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