Buttermilk

Buttermilk is a residual liquid obtained after the coagulation and curdling of milk, typically during the production of cheese or yogurt. This ingredient has a liquid texture and a slightly acidic flavor, and is highly valued in cooking for its nutritional properties and its ability to provide moisture and fluffiness to various preparations.

Origin: Buttermilk has been produced since ancient times in traditional cheese-making, as a natural byproduct of the milk coagulation process. Its use in cooking is common in many regions of the world, including Latin America and Europe, where it is utilized in both homemade and industrial recipes.

Properties: Buttermilk is rich in high-quality proteins, especially whey proteins like lactalbumin and lactoglobulin, which are easily digestible. Additionally, it contains important minerals such as calcium, magnesium, and phosphorus, and is low in fat. It is used in recipes to improve texture and flavor, adding moisture to baked goods, meat marinades, soups, and sauces. It is also valued for its probiotic effect when fermented.

Synonyms in Spanish from Latin America: In different Spanish-speaking countries, buttermilk may be known simply as "suero", "agua de quesería", "suero fresco", or "jugo de quesería". In some regions, it is also called "aguamiel", although this term may vary depending on the local context.