Cultured Buttermilk
Commercially available cultured buttermilk is milk that has been pasteurized and homogenized (if 1% or 2% fat), and then inoculated with a culture of lactic acid bacteria to simulate the naturally occurring bacteria in the old-fashioned product. Some dairies add colored flecks of butter to cultured buttermilk to simulate residual flecks of butter that can be left over from the churning process of traditional buttermilk.
Condensed buttermilk and dried buttermilk have increased in importance in the food industry. Buttermilk solids are used in ice cream manufacture, as well as being added to pancake mixes. Adding specific strains of bacteria to pasteurized milk allows more consistent production.
In the early 1900s, cultured buttermilk was labeled artificial buttermilk, to differentiate it from traditional buttermilk, which was known as natural or ordinary buttermilk.
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Famous quotes containing the word cultured:
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