Buttermilk was an appreciated as a drink in the eighteenth century in the countryside. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk. In Ayurveda, buttermilk is used both to maintain health and as a treatment against diseases.
The confusion surrounding this drink dates back to the 18th century or before. Until the age of refrigeration, milk soured quickly in the kitchen, and most butter ended up being made from the slightly spoiled stuff.
Buttermilk has been underestimated for many years. For a long time it has been regarded as an unwanted and useless by-product which accumulates during the production of butter.
By the late 1800s, buttermilk had taken on a more specific meaning and usage in the kitchen. Cookbooks started calling for the sour version of buttermilk in recipes for bread made with baking soda.
Cultured buttermilk, also known as “Chhash” in South Asian countries is a well known fermented dairy product with therapeutic value.
In India, cultured buttermilk is usually consumed after the meal.The sweetened form of cultured buttermilk is known as lassi. The favorable effects of cultured buttermilks on human health have been well studied and documented by scientists all over the world.
Buttermilk in history
