Buttermilk in India is often confused with ‘sour milk’ or ‘lassi’. You must be thinking, what is so special about that delicious drink? Buttermilk as part of the culinary traditions, serves as a refreshing drink and a digestive aid.
Benefits of Packaged buttermilk
Packaged buttermilk in homogenized form makes a shield with lactic acid. Moreover, the buttermilk packs from retail stores are nutritionally fortified in contrast to homemade buttermilk. Extra vitamins like Vitamin A and Vitamin D get fortified into them. Similarly, one of the biggest benefits lies in the electrolyte mix of this kind of buttermilk. These electrolytes, including magnesium, sodium, and potassium, help maintain hydration levels when consuming buttermilk.
The composition of packaged buttermilk is fat of 0.75% and acidity of 0.8% on a maximum level. It can be kept at a storage condition of below 5°C. Oberman & Libudzisz (1998) stated fermented buttermilk packs are added with citrate and stabilizers after cooling at 16-21°C. This is known as the ‘mesophilic’ flavoring culture.
Additionally, the conventional (packaged) buttermilk depends on the maturation and addition of sweet cream butter after pasteurization for 35 seconds.
For more information on the packaging of milk products, read https://dollons.com/blog/tag/packaging-of-milk-products/
Benefits of Handmade Buttermilk
In the olden days, our grandmothers made ‘chhach’ using freshly ground ingredients from the kitchen. Similarly, an unparalleled aroma lies in homemade buttermilk, which cannot be put in packaged versions. Besides, creamy buttermilk with coriander, cumin powder, and a touch of black salt is a classic culinary tradition in suburban India.Traditionally, the buttermilk prepared at home used to be kept as a liquid by-product for butter making.
The main purpose is to store the fat portion of the raw milk for the winter season. In some homes, handmade buttermilk is used as a substitute for the yogurt recipes. Nevertheless, there is a homogeneous blending practice to churn buttermilk with a wooden or metal whisk. Currently, handmade buttermilk is stored in cool places. It is instructed to typically consume the ‘chhach’ within 12 hours.
Which is the best option: Handmade or Packaged Buttermilk?
Imagine now, your mother has to prepare the ‘chhach’ early in the morning, by crushing the elaichi and boiling milk. This consumes much more time in preparation than storage. Therefore, packaged buttermilk has a better shelf life, taste, and ease of preparation than homemade buttermilk.
| Composition | Handmade Buttermilk | Packaged Buttermilk |
|---|---|---|
| Calories | Less than 30 kcal per cup | 40-60 kcal per cup |
| Protein | 150-200 ml | More than 240 ml |
| Fats | 0.5% | 1.5% |
| Carbohydrates | 3-4 g per cup | 5-7 g per cup |
| Calcium | 100-150 mg per cup | 120-300 mg per cup |
| Probiotics | Mainly natural probiotics | Lactococcus lactis and Lactobacillus bulgaricus in fermentation |
| Taste | Varies (based on preparation) | Standardized |
As a leading dairy processing plant in West Bengal, Dollons specializes in the processing of dairy-based products like buttermilk with refined quality.
Visit our site to learn more about other dairy products.
References
Oberman, H., & Libudzisz, Z. (1998). Fermented milks. Microbiology of fermented foods, 308-350.
