Buttermilk

Buttermilk: From the Dairy Cow to Your Dinner Table

What is buttermilk? The thick, creamy liquid is most commonly found in baking recipes, particularly biscuits, pancakes, and even various batters for frying foods. You may be surprised to find that the versatile ingredient has a long and fascinating history, from its traditional production methods to its modern applications on dinner tables around the world. In this article, we'll take a look at the journey from dairy cow to dinner plate when it comes to buttermilk.

Buttermilk's History

The origin of buttermilk dates back centuries. For generations, the excess liquid left over during the process of churning cream into butter was given a unique identity of its own. This liquid, with a slightly acidic and sour taste, was referred to as "buttermilk" in Europe and other parts of the world. The popularity of this milk-like product only increased. In the United States, German immigrants popularized the making of a slightly different form of butter milk based off of recipes they brought with them.

In more recent times, the production of buttermilk has changed dramatically. In the early 1900's, certain manufacturers began producing commercially available buttermilk using pasteurized cows' milk and a special bacteria culture. In modern times, most buttermilk sold in supermarkets is a manufactured product made with skim milk that has been acidified naturally or with acids such as lactic acid or lemon juice.

From Farm to Dairy

On many dairy farms, cows are milked twice a day, typically in the morning and evening, before the milk is collected for processing and sale. Most dairy farms will have a designated area for milking the cows, equipped with specialized equipment like a milking machine, a stainless steel tank for the collection of the raw milk, and a refrigeration unit for chilling the milk quickly.

The raw milk is piped from the collection tank to a holding tank and then to a centralized plant for pasteurization. Pasteurization is a heat-based process used to kill off any potential pathogens. The milk is heated up to a temperature of 164 degrees Fahrenheit for 15-20 seconds and cooled down quickly. This process helps to extend the shelf life of the milk, making it safe for consumers to consume.

Once the milk is pasteurized it undergoes homogenization. Homogenization is a process that breaks up the fat compounds in the milk, which reduces the size of the fat globules so that they do not separate from the skim portion. This allows the fat to be evenly distributed throughout the milk, ensuring an even texture and increasing the shelf life of the product.

The Production of Buttermilk

After the pasteurization and homogenization of the cows' milk, it is time to begin the production of buttermilk. The process typically starts by adding a lactic acid producing culture to the skimmed-off portion of the homogenized milk. The culture is made up of lactic acid bacteria, like thermophilic starter, which multiplies and ferments the lactose in the milk. This process produces lactic acid, which helps to create the sour flavor and acidic nature of buttermilk. The buttermilk mixture is kept at an elevated temperature to help the fermentation process.

The mixture is then refrigerated, allowing the cream to separate from the liquid. The cream is isolated and can be used to make other products or can be churned into butter. The remaining liquid is what we know as buttermilk!

Packaging and Distribution

Once the buttermilk is produced, it is packaged and distributed. Buttermilk is most commonly found in supermarkets in pre-packaged containers, such as plastic jugs, paper cartons, and even recyclable cans. These containers are chosen for their convenience and ease of use, making it easy to pour the buttermilk into baking recipes.

Buttermilk can be transported using tank trucks, which are temperature-regulated trucks designed to transport large volumes of liquids. The tank trucks maintain constant temperature levels (around 40 degrees Fahrenheit), ensuring that the buttermilk remains safe and fresh, while also making sure that it arrives at its destination intact and at the correct temperature, without degradation in quality.

Using Buttermilk in Recipes

Buttermilk is an incredibly versatile ingredient, and it isn't limited to just baking. The acidic nature of buttermilk helps to tenderize and add flavor to marinades and marinated meats, making it ideal for chicken, pork and steak dishes. Buttermilk is also popular for its variety of uses in baking, from pancakes to biscuits; the acid in buttermilk interacts with baking soda and creates the perfect texture, with light and airy end products.

Conclusion

Buttermilk is an important and versatile ingredient that has been consumed for centuries. At its very core, buttermilk is simply the liquid left over from churning cream into butter. It's a delicious, creamy liquid with a slightly acidic flavor that can be used in a wide range of recipes. From the cows that produce the raw milk to the dedicated truckers who take the finished product to your local grocery store, it's amazing to think of the journey that a simple glass of buttermilk makes before getting to your dinner table.