low fat buttermilk
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Chilled buttermilk is the healthy summer drink, next only to water. Prepared by diluting thick curd, a fermented form of milk, it is then spiced with masalas, and aromatics that are roasted or fried, opening up your palate to delicious flavours. Its tart taste comes from the presence of acid in the milk. Another way of preparing it is with curds made from low-fat milk.
How to Select
• Low fat buttermilk is commercially available in tetra packs, glass and plastic bottles.
• It can also be easily made at home if you prefer to go the organic route.
• Low fat buttermilk is a refreshing drink in itself and is mostly had as an accompaniment with major meals of the day or had post meals with a tincture of salt and roasted jeera powder.
• Locally it can be used to make masala rotis, theplas, where the water is replaced with buttermilk instead. rendering softer, fluffier versions.
• Use warm, low fat buttermilk instead of water while making dosa, idli or a Gujarati Handwa batter. The culture bacteria grows and gives the batter a pleasant boost.
• The acid in buttermilk is ideal for marinating meat with as it breakdowns the toughness and instead tenderises the meat.
• Low fat buttermilk pancakes are delicious and fluffy.
How to Store
• Storing it in a fridge is ideal as the flavour remains for atleast 2 to 3 days. It might turn sour if left outside for too long.
• Unlike milk which spoils after a week, buttermilk remains longer if stored in an airtight container, like a plastic bottle or steel vessel with a lid.
• Low fat buttermilk is low in calories as compared to whole milk and also has the nutritive benefits of whole milk, except for the fat percentage, which is decreased considerably. Hence it is best recommended for those on weight loss and heart disease.
• It is high in potassium, vitamin B12 and calcium, which are very important for regular body functioning.
• Buttermilk is more easily digestible than whole milk and it also contains more lactic acid than skimmed milk. It is beneficial for people suffering from lactose intolerance, especially children.
• Due to being more easily digestible (a result of the bacteria added to the milk), protein and calcium can absorbed more easily by the body.
• Reducing the amount of fats in a diet helps control weight and to a large extent get rid of most weight related problems.
• Consumption of low-fat buttermilk helps restrict the percentage of fat intake considerably, mainly the saturated fats present in whole milk. This helps regulate blood cholesterol levels and thus decrease the chances of heart disease.
• The proteins present in low fat buttermilk are untouched during its processing, hence it is considered as a high biological value protein source.