Types of the fermented or probiotic foods of buttermilk
1. Traditional buttermilk: This is made by fermenting the leftover liquid after churning butter from cultured cream. It has a sour tangy flavor and is often used in baking or as a base for salad dressings and marinades.
2. Kefir: This fermented drink is made by adding kefir grains to milk or coconut water. Kefir grains contain a mixture of cultures including bacteria and yeasts, which ferment the sugars in the liquid, yielding a tart and slightly effervescent beverage. Kefir is known for its beneficial bacteria and is often consumed for its probiotic properties.
3. Lassi: This traditional Indian beverage is made by blending yogurt or cultured milk with water, and sometimes adding fruits, sugar, or spices. Lassi is often enjoyed as a refreshing drink during hot weather, and it is a popular choice for its cooling and digestive properties.
4. Ayran: This is a popular beverage in Turkey and the Middle East, made by mixing yogurt with water and sometimes adding salt. Ayran is often served as a refreshing drink alongside meals and is known for its probiotic properties and ability to aid digestion.
5. Amasi: This traditional South African fermented milk drink is made by allowing raw milk to naturally ferment, resulting in a thick and tangy beverage. Amasi is rich in beneficial bacteria and is often consumed for its probiotic benefits.
6. Cultured butter: While not a beverage, cultured butter is made by fermenting cream with bacterial cultures before churning. This not only gives the butter a tangy flavor but also increases its shelf life.
These are just a few examples, but there are many other variations of fermented or probiotic buttermilk-based foods found in different cultures around the world.
Here are the steps to make fermented buttermilk:
Step 1: Gather the ingredients
- Fresh milk (preferably full-fat)
- Cultures or starter cultures (such as buttermilk or a specific strain of bacteria)
Step 2: Heat the milk
- Pour the fresh milk into a saucepan and heat it over medium heat until it reaches approximately 180°F (82°C). Stir occasionally to prevent scorching.
Step 3: Cool down the milk
- Remove the saucepan from the heat and allow the milk to cool down to approximately 110°F (43°C). This is an ideal temperature for the bacteria to thrive.
Step 4: Add the culture
- Add the buttermilk or starter cultures into the cooled milk. The quantity of the culture depends on the specific instructions on the packaging.
Step 5: Mix well
- Stir the milk and culture mixture thoroughly, ensuring that the culture is evenly distributed.
Step 6: Ferment the mixture
- Transfer the milk and culture mixture into a clean jar or container.
- Cover the jar with a clean cloth or paper towel to allow air circulation while preventing contaminants from entering.
- Place the jar in a warm spot, preferably around 70-77°F (21-25°C), for the fermentation process to occur.
- Let the mixture ferment for approximately 12-24 hours, or until thickened and slightly sour.
Step 7: Refrigerate and serve
- Once the buttermilk has reached your desired taste and consistency, stop the fermentation process by storing it in the refrigerator.
- Serve the fermented buttermilk chilled and enjoy! It can be consumed on its own, used in baking, or for making other fermented drinks or dishes.