Why did the cow give only buttermilk?
Although there are a number of reasons why this could be the case the most likely explanation is that the cow was suffering from lactose intolerance. This means that the cow’s body was unable to break down the lactose sugar in milk resulting in it being fermented by bacteria in the gut and causing digestive problems.
Lactose intolerance is quite common affecting up to 70% of the world’s population. It’s particularly prevalent in adults which is why you’re more likely to see ‘buttermilk’ labelled as such in supermarkets rather than ‘milk’.
There are a number of reasons why someone might develop lactose intolerance including a change in diet a change in gut bacteria or a genetic predisposition. In the case of the cow it’s likely that she developed the condition later in life as it’s more common in adults.
If you’re lactose intolerant you can still enjoy milk and dairy products but you might need to choose those that are lower in lactose or are ‘lactose-free’. You can also try taking a lactase supplement to help you digest lactose-containing foods.
The cow gives buttermilk because it has a higher fat content than regular milk.
The fat content makes the buttermilk creamier and richer than regular milk.
Buttermilk is also a byproduct of butter production.
When the cream is churned to make butter the leftover buttermilk is a byproduct.
Buttermilk is also lower in calories than regular milk.
This is because the fat has been removed from the buttermilk during the butter-making process.
Buttermilk is sometimes used as a baking ingredient because it adds richness and flavor to baked goods.
Buttermilk is also used in many Indian dishes such as curries and dhal.
It adds a tangy flavor to these dishes.
Some people believe that buttermilk has health benefits such as helping to soothe an upset stomach.
Buttermilk is also sometimes used as a beauty treatment.
It is said to help soften the skin and hair.
Buttermilk has a long shelf life and does not need to be refrigerated.
It can be stored at room temperature for up to two weeks.
Buttermilk can be frozen for up to six months.
Simply thaw it in the fridge overnight before using.
To make your own buttermilk simply add 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
Stir and let sit for 5 minutes.
You can also make buttermilk by adding 1 tablespoon of baking soda to 1 cup of milk.
Stir and let sit for 5 minutes.
If you don’t have milk on hand you can also make buttermilk with 1 cup of water and 1 tablespoon of vinegar or lemon juice.
Stir and let sit for 5 minutes.
Can’t find buttermilk at the store?
You can also use sour cream or yogurt as a substitute in many recipes.
Buttermilk can also be used as a marinade for meats.
The acidity in the buttermilk helps to tenderize the meat.
Are you looking for a non-dairy alternative to buttermilk?
You can use soy milk almond milk or rice milk.
Simply add 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
Stir and let sit for 5 minutes.
