The art of fermented dairy products
Sour cream and buttermilk are acidified and fermented dairy products that can be prepared at home. These delicious foods were not invented by any famous brand, but have their roots in the traditions of our ancient generations. Wondering where these dairy products came from? The answer lies in our homes, farms and cabins.
Sour cream: an acidic wonder
Sour cream, also known as sour cream, is the fatty part of milk that is separated and fermented. During the fermentation process, lactic bacteria are added that convert lactose into lactic acid, which acidifies the cream and coagulates the casein. As a result, you get a delicious, slightly sour cream that is used in many culinary recipes.
The famous buttermilk: a liquid with history
Buttermilk, known to many thanks to American baking blogs, is the buttermilk. It is obtained by beating the milk cream until obtaining butter. This liquid has a slightly acidic flavor and has been used for centuries in various culinary preparations. Although a buttermilk substitute is marketed in the United States by fermenting skim milk, the authentic version is obtained from the butter production process.
Benefits and uses of fermented dairy products
Fermented dairy products, such as sour cream and buttermilk, have several benefits and uses in cooking. Its natural acidity helps soften raw cake and pancake batters, making them more tender and moist. In addition, the thick texture of these products adds creaminess and softness to any recipe in which they are used. It is no surprise that they are used in many traditional and modern culinary preparations.
How to make homemade sour cream and buttermilk
If you dare to prepare your own sour cream and buttermilk at home, here are some recommendations. To make sour cream, you can add lactic acid bacteria to good cream and let them ferment for a while. You can also use a little yogurt as a substitute. If you prefer to make buttermilk, you can add bacteria from purchased buttermilk to buttermilk or skim milk. Another option is to use yogurt as a substitute. In both cases, the result will be a delicious and versatile homemade product.
Conclusions
Sour cream and buttermilk are fermented and acidified dairy products that have been part of our culinary tradition for centuries. These foods not only add flavor and texture to our recipes, but also offer health and cooking benefits. Whether you use them in sweet or savory dishes, sour cream and buttermilk add a special touch to any preparation. Dare to try them and enjoy their delicious flavor!
References and sources
For more information about fermented dairy products and their uses in cooking, I recommend consulting the following sources:
– McGee, H. (2016). Cooking and food. Book club.
– Cultured milk. milkingredients.ca
– Production of cultured milk. FAO
– Slater, N. (2014). Different kinds of cream. The Guardian.
– Lagasse, E. (2020). Homemade buttermilk. Food Network
– Friberg, B. (2002). The Professional Pastry Chef.
