In the pace of life, not everyone manages to think about the technology of production of well-known food. At first glance, it may even seem unnecessary. However, as you know, the first impression is often deceptive. Take, for example, oil. Natural oil is obtained in the process of whipping. heavy cream. In addition to the main product, there are always side.

Buttermilk - low fat cream, a byproduct of oil production. It is rich in vitamins (B1, B2, B12, C, E), proteins, amino acids, mineral compounds, and various trace elements. The taste of buttermilk is sweet and sour. Both species are suitable for raw consumption and for the manufacture of various dairy products, such as yogurt, cheese and curd. The low calorie content of buttermilk, in combination with high biological activity, make this seemingly secondary product very useful, especially for children and the elderly.

Buttermilk is also appreciated by confectioners. Dry and condensed, it is added to the dough for bread, pancakes, tortillas and cakes. All products made using buttermilk are very tender and airy.

Known and therapeutic properties of buttermilk. It has proven itself as an adjunct in the treatment of diseases of the digestive system and kidneys.

It was on this product that the main character of Oksana Robsky’s scandalous novel “Casual” made money. It is his daily drink residents of hot countries. This is nothing like ordinary buttermilk. What is it, should know how ordinary hostess, and those who constantly monitor their figure.

Application of buttermilk

Buttermilk is milk productwhich represents fat free cream . It is mainly valued for its outstanding dietary qualities, but is sometimes used even in confectionery.

Oiler is very widely used:

  • The constant component of soda bread. In the process of cooking, buttermilk reacts with sodium bicarbonate, as a result of which carbon dioxide is formed, which acts as a baking powder.
  • It is used in pickling chicken and pork meat. The lactic acid contained in the liquid helps, on the one hand, to soften the fibers, and with a barber - to keep moisture in them. Due to this, spices and spices penetrate the entire volume of meat.
  • As a raw material for fermented milk products.
  • In the production of cheese.
  • Component confectionery.
  • Cattle feed.

You can drink buttermilk without fear of drinking the same way you drink milk (although it is better for the ulcers to refrain from this). This drink is traditional in a number of hot, mostly Muslim, countries: Turkey, Pakistan, Afghanistan, Nicaragua and India. The product helps to quench your thirst in the midst of scorching heat.

Nowadays, thanks to globalization, they also drink buttermilk in developed countries - the USA, Sweden, Germany and others.

On the territory of the Russian Federation oiler is not so popular. At the official level, it recognized waste milk production.


What is buttermilk in cooking?

The number of dishes that can be made from buttermilk is almost endless. We list the most popular recipes from this wonderful product:

  • Cocktail: add kefir and tomato juice, spices, salt and mix thoroughly;
  • Homemade bread - on the butter dish diluted yeast, which add spices and salt. Then leave the mixture for some time, so that it increased in size. Then the clot is adjusted to the desired shape and placed in the oven at two hundred degrees.
  • Pie - fermented milk product is added to ready dough  in order to get the right consistency.
  • In salads - as a sauce. It should be noted that as such, far from everyone prefers butter dish, so it is better to consult home cooking before cooking.
  • You can also cook, cakes, puddings and other culinary masterpieces.


How to make buttermilk at home?

By its prevalence on the shelves of shops, low-fat cream is significantly inferior to ordinary milk or kefir. But you shouldn’t plan to go to the nearest farm: you can make the so-called “oiler” with your own hands, and in a very short time:

  1. The first and easiest way: take a glass of whole milk and drop some white vinegar into it. It is worth a few minutes to wait, and the product will be ready, practically indistinguishable in its properties from the purchased one. The only disadvantage of such a recipe is the prohibitively high price of whole milk compared to the usual.
  2. The second method is more original. You need to take a glass of yogurt, pour the contents into a mug and top it with water.
  3. As an initial ingredient, you can take sour cream. It should be mixed with ordinary boiled water in a 4: 1 ratio, respectively.

After cooking oiler, it is ready for use in cooking. The choice of dishes for cooking is truly huge - from pancakes to almost all kinds of cold soups, from bran dishes to baking.



  How to replace buttermilk?

If there is no grease gun at hand, but there is also no time to cook it, then you can do with many other products with similar properties:

  • Matsun;
  • Thick soured milk;
  • Low Fat Yogurt;
  • Low fat kefir;
  • Boiled peroxide milk.

There are many cases where low-fat cream can be easily and not to use. For example, it often cooks porridge or coffee. And in fact, and in another case, you can do with ordinary water.

All of the above refers to the culinary use of low-fat cream. In the dietary plan, they can be replaced with airan, tan or other similar products.


Useful qualities

The product has many positive qualities:

  • The buttermilk contains about 8 different types of vitamins, which allows people with weakened immunity to use it;
  • High content of proteins;
  • Extremely low fat content makes the product one of the most desirable for people struggling with obesity;
  • There is a positive effect in the complex treatment of cholesterol;
  • Also, buttermilk is indicated in patients with renal insufficiency;
  • Treatment of diseases of the central nervous system;
  • Prevention of diseases of the gastrointestinal tract.

In addition to the invaluable health benefits, buttermilk is widely used as an important ingredient in many dishes, especially dietary. In addition, there are legends about the cosmetic properties of the liquid.

Anyway, it is recommended to use this product only fresh. After even several days of storage, it loses a significant amount of the above qualities.


Negative properties of the product

Like any food product, buttermilk has a “dark side,” which does not allow it to be considered ideal:

  • It is rather demanding on storage conditions. Rapid absorption of odors - the scourge of almost all milk derivatives. Even a short time spent next to the onions is enough to recognize the substance as unsuitable for baking. That is why it is better to pour the liquid into a jug specially designed for this purpose. In the absence thereof, you can do with an ordinary glass jar.
  • Some of the human population suffers from the inability to digest what is called milk sugar. Diarrhea, abdominal pain, flatulence - this is what such people have to deal with when they use milk-containing substances. In the list of prohibited for sick foods and buttermilk. However, similar symptoms can be observed in a healthy person who has drunk an expired product.
  • Known serious diuretic effect of the product, which often comes as a surprise for unsuspecting fighters with excess weight.
  • Do not abuse the buttermilk patient gastritis and ulcers.
  • There are cases of individual intolerance.

If the fat fraction is removed from the cream, a substance called buttermilk is obtained at the outlet. What it is is known in many countries of the world as a drink or an element of food. In Russia, however, this is just fodder for livestock.


Video about the use of buttermilk in cooking

In this video, Doctor of Biological Sciences Garina Groshina will talk about the benefits of buttermilk, as used in cooking:

The word "cream" is almost universally associated with the upper class: the cream of society, collect cream, the best cream. The list of idioms and a variety of popular expressions can be continued indefinitely. Therefore, everyone understands that cream is great.

  • What is this product
  • What is useful
  • How to make cream at home
  • How to cook a casserole
  • In conclusion

What is this product

Many cooking recipes  do not do without this creamy product. It is added to confectionery, coffee, sauces and other dishes. Cream makes many dairy products, such as butter and sour cream, they bake poultry, just eat with strawberries and other fruits.

This product is very useful, because it contains calcium and minerals. Therefore, it should be consumed regularly. On an industrial scale, the product is made by separation, in this technology is used either dry or whole milk.

Cream is tasty, if they are made according to all technological standards, and the fat content of the product can be different:

  • high fat, fat content can reach 57-58%;
  • fat - up to 50%;
  • low-fat - up to 20%;
  • low fat - up to 2%.

What is useful

Cream fats are quite easily absorbed by our body. This product is capable of removing toxins and slags from the body. The cream contains L-tryptophan, which improves well-being and even improves your mood.

Sometimes whipped cream is recommended to be used for prolonged depressions and even insomnia. And if they are added to coffee, the negative effect of caffeine on the gastrointestinal mucosa is significantly reduced. In fact, the product is very useful, so you should learn how to cook it at home. After all, then you will be confident in the quality of the dish.

How to make cream at home

In order to prepare a dessert of excellent quality, you need to get fresh cow's milk.

Cooking process:

  • Pour the milk into several dishes and leave it overnight;
  • In the morning, be sure to remove the upper layer from the milk. This is the most natural cream.

But what about those people who watch their figure? Indeed, in the resulting mass will be quite high fat content. For losing weight, there is another way to get low-fat whipped cream.

How to make low fat cream


If you find it difficult to give up the creamy dessert, but at the same time you should not forget about the calorie content of the dishes, try making a low-fat cream yourself. To do this you need milk, but only skimmed. If you wish, you can add honey or other additives to the resulting product.

Generally speaking, low fat cream is called buttermilk. This liquid is a by-product after whipping homemade butter. If desired, the buttermilk can be purchased in the store, but it is better to cook the dessert yourself. Especially since it is very easy to do.

Ingredients:

  • 1 tbsp. spoon of vinegar;
  • Lemon juice;
  • 200 ml of skimmed milk.

Cooking process:

  • It is necessary to mix vinegar or lemon juice with milk;
  • Put the container with the contents in a warm place for 20 minutes;
  • Remove the buttermilk from the surface and taste!

There are a huge number of recipes from this dietary product that need to master people who want to eat snacks, but do not get better.

How to make jelly

Buttermilk jelly looks very appetizing. This dish can be decorated with fruit or chocolate chips. Despite the fact that the recipe is dietary, the dessert turns out to be very tasty.

To prepare the jelly will need:

  • 200 ml of buttermilk;
  • 100 grams of sugar;
  • A glass of boiled water;
  • A pack of gelatin (in it about 25 g).

Cooking process:

Jelly is made simple, but you have some time to tinker with gelatin. This is perhaps the only difficulty of this recipe.

The rest is simple:

  • Gelatin is added to boiled water. It is desirable that he insisted at least for an hour;
  • Swollen gelatin should be put on fire, but do not bring the composition to a boil. Gelatin needs to be completely dissolved in water;
  • Mix the buttermilk with the sugar. Stir the mixture until the sand is completely dissolved;
  • In a container with buttermilk, pour the solution with gelatin, stir the contents until the mass becomes homogeneous;
  • In the pre-prepared form pour the resulting jelly;
  • You can add chocolate or coconut chips to the composition, well, or pieces of fruit;
  • Put the molds in the fridge and wait for the jelly to harden.

Ready dessert before serving, you can pour topping or fruit syrup. Believe me, your guests will be delighted with such a dessert.

Continue with cooking using buttermilk. Surely many housewives enjoy the following treats.

How to cook a casserole

This dish is hardly dietary, but at the expense of buttermilk, it turns out not so calorie, so sometimes you can afford it.

To make an aromatic casserole, you will need:

  • 7 pieces of potatoes;
  • 500 g of minced chicken;
  • nutmeg;
  • 1 onion;
  • 1 chicken egg;
  • spices and salt;
  • 100 grams of cheese (solid).

Cooking process:

  • Peel the potatoes and cut them into medium-sized cubes;
  • Cut onions into half rings;
  • Preheat pan and send mince to it along with onions and spices;
  • Whisk the buttermilk thoroughly with the egg and add a little nutmeg to taste;
  • Put on the baking sheet two layers of potatoes, between which evenly distribute the fried minced meat;
  • Pour the casserole with whipped buttermilk and sprinkle with grated cheese on top;
  • Cover the dish with foil so that it does not burn in the oven;
  • Send the casserole to the oven for an hour;
  • If you want the casserole to brown, remove the foil five minutes before the readiness is ready. Then an appetizing golden crust forms on the surface of the dish.

In conclusion

Cream can be used as a standalone product, and as part of various dishes. This ingredient is able to make any dish soft and very delicate in taste. But if you are going to purchase buttermilk in the store, be very careful, because now there are a lot of fakes and falsification.

First, do not give preference to dry products, it just can not be natural. If the package contains a huge amount of stabilizers and flavor enhancers, discard such cream. Indeed, high-quality buttermilk has only cream in its composition!

Secondly, the real product without preservatives can be stored no more than 4 days, and not a month, as indicated on the packaging of some manufacturers.

You should not turn a blind eye to these things, because your health and household members will depend on the correctness of your choice. Enjoy your meal!

Everyone knows that cream is a dairy product, and besides, it is very tasty. Some are added to tea or coffee, others are used in baking desserts ...

What is cream?

The name itself already speaks about how to get the cream - they are “drained”. Once it was like this: the hostesses left the milk they had spent overnight in the cellar, and in the morning they drained the top layer from it. They are delicious and sweet, pleased their household, especially children. Besides the fact that the cream is tasty and nutritious, they also contain a large number of  calcium and other minerals. Maybe thanks to the cream, the village children grew up so strong and healthy? True, in our time in this way they get only in the villages where they have not heard of such a device as a separator (or the mistresses are purely for themselves). By the industrial method, cream is obtained by separation - natural from whole milk and reconstituted - from dry milk (but can this product be considered as useful?).
  The cream contains the same amount of minerals, carbohydrates and vitamins, as well as in milk, but the fat content is different:

  1. high fat - from 50 to 58%
  2. fat - from 35 to 48%;
  3. classic - from 20 to 34%;
  4. low-fat - 15, 17 or 19%;
  5. non-fat - 10, 12 or 14%.

But cream proteins are different from milk proteins - they are complex, contain more lecithin (takes part in the process of the structure of cell membranes).

What is the benefit of cream?

Cream fats are absorbed much more easily than milk fats, and they also provide much more energy.
  Remove toxins from the body.
  L-tryptophan (also the “merit” of cream) improves mood, improves health, adds energy, keeps the body in good shape and improves working capacity, helps with depression and insomnia.
  When added to tea or coffee, they reduce their negative effect on the gastric mucosa and tooth enamel.


We buy cream

The first thing you should pay attention to is the type of cream:

  1. pasteurized have the taste of boiled milk, their shelf life is 3 days;
  2. sterilized - the taste of baked milk stored up to 4 months.

Unfortunately, there is no possibility to evaluate the cream without opening the package. But at home there is an opportunity to explore this product completely - its taste should be sweet and sour, there should not be any lumps or flakes in it, and the color can only have a light cream color.
  Pasteurized cream will sour, but they can still be used - for example, but there is no such sterilized microorganism, so they begin to blacken and bitter (naturally, you should not eat them, even for baking).
Note! On the package must be indicated which cream - pasteurized or sterilized. If there is no such designation, return the packaging to the shelf and pass by - in front of you a product from vegetable fats (palm oil, for example!)

How to make homemade cream

The ideal option is to use the experience of the “ancient” - to take the milk of a real cow (not shop milk), pour it into bowls and put it in a cool place for the night, and remove the top layer in the morning. The product is ready - the most natural cream!
  The second option is a separator. If it is automatic, then all the work is to press the necessary buttons, and if it is mechanical, then you will have to make some physical effort.


Recipe for Potato Casserole of Low Fat Cream

Ingredients:

  • potatoes - 8 pieces;
  • minced meat (pork or chicken) - half a kilogram;
  • onions - one head;
  • skimmed cream - 330 ml;
  • one egg;
  • nutmeg;
  • hard cheese - 120 grams;
  • spice.

Cooking:

  1. Peel the potatoes and cut into small circles.
  2. Fry the onion slices cut into half rings on sunflower oil and add minced meat to it, season with spices.
  3. Whip the cream well with the egg, add the nutmeg.
  4. Lay out in the form of a layer, on it - stuffing, cover with another layer of potatoes.
  5. Pour over whipped cream.
  6. Sprinkle with grated hard cheese.
  7. Cover with foil and send to the oven for 55 minutes.
  8. 10 minutes before the readiness to remove the foil (if you want to get a ruddy crust).

Such potatoes are very tasty, and the content of low-fat cream makes it less calorie.

In addition to this recipe on the Internet or any cookbooks, you can find many recipes for dishes that will become cream. And it’s up to you to decide whether they will be fat or fat free. In any case, cream is an option better than butter!

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