Charming Chemistry Creations: Blue-ribbon Buttermilk

Buttermilk is the liquid residue after separating butter from fresh milk. Buttermilk can be used in soda bread and scones or for enjoying like milk. The issue with buttermilk, is most people do not consume enough buttermilk to justify buying buttermilk at the store, but when the pancakes call for 1/2 cup of buttermilk what do you do? You can make your own buttermilk with milk and vinegar and it only takes 15 minutes! For quick buttermilk, the milk is combined with the vinegar. Since the vinegar is added, buttermilk will be more acidic than fresh milk and smell like the milk has gone bad. The vinegar is the “starter” like the cultured buttermilk. The vinegar lowers the ph and the casein protein will precipitate out, similar to the cheese recipe. The milk mixture is now thicker. The cultured buttermilk is made from the buttermilk, which acts as the starter and fresh milk. The buttermilk will turn the fresh milk’s lactose into lactic acid (the acidic taste). As the mixture becomes more acidic, the ph will drop. We know that under acidic conditions, enzymes are no longer optimal. The casein milk proteins are destabilized, giving cultured buttermilk that thick texture (Fankhauser, 2007). True buttermilk is made during the process of whipping heavy cream into butter. The buttermilk is the left over liquid. True buttermilk is low fat and has a less acidic taste since vinegar is not added and this buttermilk is not fermented. Since buttermilk is acidic, it can last longer than fresh milk. The acidic conditions kill potential bacteria (McGee, 50).

	Quick Buttermilk	Cultured Buttermilk	Buttermilk from butter
Flavor	More acidic than fresh milk due to the vinegar. Flavor is slightly sour. Consistency is still liquid similar to fresh milk.	This buttermilk has a tangy flavor from the fermentation process. Consistency is thicker, similar to cream.	Consistency is similar to fresh milk and the taste is not as acidic as quick or cultured. Creamy taste from the fat globule remnants.
Chemical	This buttermilk is not as good as a leavener as true buttermilk.	Left to sit to acquire bacteria, giving the milk a tangy flavor.	Good for preparing smooth textured foods from ice-cream to baked goods. It is a good emulsifier.