Buttermilk is a staple in many Indian households. It’s a shame that buttermilk doesn’t get much attention in most other culinary traditions. However, we in India, have devised innumerable ways to make this cooling beverage a dedicated part of our diet. One of the most loved summer drinks of India, buttermilk is an outcome of the separation of butter from milk. It is extremely
nutritious, light on the stomach and palate appeasing. While many like savouring a tall glass of chaas on a hot summer afternoon, others don’t budge from experimenting and adding a dash of buttermilk into a range of curries and other delicacies in all other seasons. It is easy to use and so versatile, and its benefits are numerous.
How is Butter milk made?
Traditional buttermilk is the liquid leftover after churning butter. ‘Buttermilk’ is named for this process and not as reference to its fat content, which is actually quite low. Buttermilk contains most of the protein originally found in the milk plus additional vitamins and minerals, including calcium, magnesium, phosphorus and sodium. Today, buttermilk is most often made with fermented skimmed milk from cows.
There are many different kinds of buttermilk. A popular variety is the fermented milk drink, also known as cultured buttermilk. Fermented milk drinks have a sour taste due to lactic acid bacteria added to the skimmed milk. Lactic acid contains probiotic bacteria, which offer digestional health benefits in addition to making buttermilk a desirable ingredient for baking and cooking. From this it is clear that milk is the major ingredient in making buttermilk. However, what type of milk is used in the process is of utmost importance. Generally, the milk that is readily and easily available in the market is the packaged, pasteurized, A1 milk produced by the cross-breed variety of cows, known as the jersey breed. Most buttermilk manufacturers use this milk for further making buttermilk. How is Buttermilk made?
A1 milk is the milk produced by the cross-breed variety of cows, known as the jersey breed, is not good for consumption because: When A1 milk is consumed, a bioactive peptide beta-casomorphine-7 (BCM7), a strong
opioid (morphine like substance) is released by proteiolytic digestion in the small
intestine which is not the case when A2 milk is consumed.
Scientifically, it has been proved that BCM7 poses potential health risks Such as:
- Type 1 diabetes (DM-1)
- Coronary heart disease (CHD)
- Formation of arterial plaque
- Autism in children
- Sudden infant death syndrome
- Digestive distress and leaky gut syndrome
- Asperger’s syndrome
- Endocrine dysfunctions like hormone imbalance, endometritis and related
infertility problems in women