Buttermilk

It is quite interesting that for centuries such a healthy product as buttermilk was almost fat-free cream, which remained as a result of making butter. Therefore, the people simply called it oilseed. However, despite the fact that this is a by-product, the useful properties of buttermilk are simply invaluable, because it contains a huge amount of vitamins and minerals.

The old-fashioned process of buttermilk preparation is significantly different from the more improved modern technology. If earlier, to obtain butter, cow's milk was whisked for a long time, and then separated the cream product from buttermilk, today everything is much easier. Special fermented milk bacteria are simply added to skimmed milk and thus a rather thick snow-white drink is obtained, which has a characteristic slightly insular and at the same time sour-refreshing taste.

It is customary to consume buttermilk not only as an independent dish, drinking it before eating or during meals. Nutritionists also recommend arranging unloading days using this fermented milk product. In addition, buttermilk is perfect for constant consumption in any quantities by people of all ages.

In cooking, buttermilk is quite often added when baking fritters, muffins, cakes and tortillas, which are obtained with an unusually delicate consistency. Interestingly, in the recipe for making Irish bread, this drink is an essential component. In addition, buttermilk can also be used as a dressing for salads and cold soups, where it is a wonderful substitute for sour cream.

In the food industry, buttermilk is mainly used to make a variety of products, such as, for example, dietary and pasteurized cottage cheese, amateur milk, soft and dietary cheese, as well as other dessert fermented dairy products.

Benefits of buttermilk

The benefits of buttermilk for human health are contained not only in the balanced composition of this product, but also in the presence of a certain amount of fats, which ensure the absorption of fat-soluble vitamins. In addition, in addition to the considerable content of vitamins and minerals, there are phospholipids in this drink, which contribute to the normalization of fat and cholesterol metabolism.

Regular consumption of buttermilk activates the fight of the liver against obesity and other similar diseases. It is also useful for diseases of the nervous system, kidneys and atherosclerosis. And the dietary cottage cheese that is prepared from this drink is rich in protein, lecithin and other useful elements that have a beneficial effect in such diseases of the gastrointestinal tract as colitis and enterocolitis.

And the benefit of buttermilk for digestion lies in the high content of lactose or milk sugar (about five percent), due to which the fermentation processes in the intestines are normalized, thereby preventing the active reproduction of putrid bacteria.