- Buttermilk may also have a number of drawbacks, including a high salt content and the possibility of allergic reactions in some people. Buttermilk is a wonderful byproduct of milk churning, which is obtained when milk is churned to make butter. Because the butter has been separated, the churned milk is fat-free and slightly sour thanks to the health-promoting bacteria. Buttermilk’s microbial properties aid digestion and bowel movement significantly.
Sodium content may be excessive.
Because milk products contain a lot of salt, it’s vital to read the nutrition label if you’re trying to cut down on your sodium intake.
High-sodium diets can harm the heart, kidneys, brain, and blood vessels in people who are sensitive to dietary salt. Low-sodium foods have fewer than 140 milligrammes of salt per serving. On the other hand, 1 cup (240 ml) of buttermilk.
Some people may experience allergic reactions or stomach problems as a result of using this product.
Although some people with lactose intolerance tend to digest buttermilk more easily, many others may still be sensitive to its lactose level.
Lactose intolerance can cause stomach pains, diarrhoea, and gas. People who are allergic to milk should not consume buttermilk if they are allergic to lactose intolerant. In certain people, a milk allergy can induce vomiting, asthma, rashes, stomach upset, and even anaphylaxis.
Buttermilk that has been acidified
You’ll need milk and an acid to make acidified buttermilk. The milk curdles when the two are combined.
Any fat-content dairy milk can be used to make acidified buttermilk. Nondairy milk substitutes, such as soy, almond, or cashew milk, can also be used. Lemon juice, white vinegar, and apple cider vinegar are all good options.
1 cup (240 mL) of milk to 1 tablespoon (15 mL) of acid is the ratio. Gently combine the two ingredients and let them sit for 5–10 minutes, or until the mixture begins to curdle.