1. Traditional buttermilk: This is made by fermenting the leftover liquid after churning butter from cultured cream. It has a sour tangy flavor and is often used in baking or as a base for salad dressings and marinades.
2. Kefir: This fermented drink is made by adding kefir grains to milk or coconut water. Kefir grains contain a mixture of cultures including bacteria and yeasts, which ferment the sugars in the liquid, yielding a tart and slightly effervescent beverage. Kefir is known for its beneficial bacteria and is often consumed for its probiotic properties.
3. Lassi: This traditional Indian beverage is made by blending yogurt or cultured milk with water, and sometimes adding fruits, sugar, or spices. Lassi is often enjoyed as a refreshing drink during hot weather, and it is a popular choice for its cooling and digestive properties.
4. Ayran: This is a popular beverage in Turkey and the Middle East, made by mixing yogurt with water and sometimes adding salt. Ayran is often served as a refreshing drink alongside meals and is known for its probiotic properties and ability to aid digestion.
5. Amasi: This traditional South African fermented milk drink is made by allowing raw milk to naturally ferment, resulting in a thick and tangy beverage. Amasi is rich in beneficial bacteria and is often consumed for its probiotic benefits.
6. Cultured butter: While not a beverage, cultured butter is made by fermenting cream with bacterial cultures before churning. This not only gives the butter a tangy flavor but also increases its shelf life.
These are just a few examples, but there are many other variations of fermented or probiotic buttermilk-based foods found in different cultures around the world.
Types of the fermented or probiotic foods of buttermilk
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