Buttermilk, which is also called “butterdish” in the “people”, is a fat-free cream (permissible fat content of about 0, 4-0, 5%), which is a by-product of the production of butter. It is a great option for people who are watching every calorie, but want to spoil themselves from time to time with low-calorie and light pancakes or other dishes.
The benefits and method of cooking buttermilk
Buttermilk, although it does not "inherit" its fat content from milk, still contains valuable proteins and minerals present in the feedstock. Before the establishment of the dairy industry on a large industrial foot, this product was prepared from the liquid remaining after a long whipping of butter. In the modern world, it is made by the same whipping method, but with the addition of special bacteria to skim milk, which "prepare" buttermilk - a thick drink with a slightly unusual taste.
You can also make buttermilk at home, although it is believed that the product not made in industrial conditions is somewhat different from the traditional one. To do this, take a glass of milk, to which one tablespoon of lemon juice is added (you can replace it with half a teaspoon of vinegar). Then all the ingredients are mixed and infused for 40-50 minutes.
Buttermilk is rich not only in milk protein, but also in a number of valuable vitamins - A, E, K, B1, B2, B6, C, H. At the same time, the small, but still present amount of fat in it contributes to the assimilation of fat-soluble vitamins. The content of phospholipids is also high in this product, which affect the course and normalization of fat-cholesterol metabolism in the human body.
Buttermilk is often prescribed and in cases of need to get rid of liver obesity, as well as for kidney and nervous system diseases. It is also indicated for atherosclerosis. As for the lactose content, it is about 5% in buttermilk. This enzyme, which is also called "milk sugar", is able to normalize the processes of intestinal fermentation, stop putrefactive formations, followed by flatulence.
What is made from buttermilk
Due to the fact that there are only 33-44 kcal in 100 grams of this product, low-fat and dietary cottage cheese is often prepared from it, which is excellent for gastrointestinal diseases such as colitis, enterocolitis and many others.
In addition to cottage cheese, buttermilk is used to prepare milk, somewhat different from the traditional one and intended rather for the amateur, as well as several types of cheese (soft and semi-hard) and a large assortment of fermented milk drinks.
Some nutritionists also recommend arranging "buttermilk" fasting days, during which this product can be consumed both in pure form and as part of dietary cocktails. Low-calorie pancakes, pancakes and other similar dishes prepared on the basis of buttermilk are considered very tasty, which are usually not associated with dietary food in traditional preparation. Homemade, delicious bread is also baked with it, as well as cold summer soups like okroshka are prepared.
