Question

Why is the butter milk churned to get butter

Answer 1

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Buttermilk is a dairy drink. Originally, buttermilk was the liquid left behind after churning butter out of cultured cream. This type of buttermilk is now specifically referred to as traditional buttermilk and the fermented dairy product is known as cultured buttermilk.

Cultured buttermilk is common in warm climates (e.g., Afghanistan, the Balkans, India, the Middle East, Nepal, Nicaragua, Pakistan, Sri Lanka, Turkey, and the Southern United States) where unrefrigerated fresh milk sours quickly,as well as in colder climates, such as Scandinavia, Ireland, the Netherlands, Germany, Poland, Slovakia, Slovenia, Croatia, and the Czech Republic. This fermented dairy product, known as cultured buttermilk, is produced from cow's milkand has a characteristically intense sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria—either Lactococcus lactis or Lactobacillus bulgaricus, which creates more tartness.

A quick version of buttermilk, known as acidified buttermilk, is used to make paneer. This version is simply cow's milk with a food-grade acid like lemon juice or vinegar added and left to sit for at least 10 minutes. That is when the milk has curdled.

The tartness of buttermilk is due to acid in the milk. The increased acidity is primarily due to lactic acidproduced by lactic acid bacteria while fermentinglactose, the primary sugar in milk. As the bacteria produce lactic acid, the pH of the milk decreases and casein, the primary milk protein, precipitates, causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be less viscous, whereas cultured buttermilk is more viscous.

Buttermilk can be drunk straight, and it can also be used in cooking. Soda bread is a bread in which the acid in buttermilk reacts with the rising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork, whereby the lactic acid helps to tenderize, retain moisture, and allows added flavors to permeate throughout the meat.

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