🔵 Truth About Buttermilk - What Is It? How To Substitute?

[@GlenAndFriendsCooking]

Truth About Buttermilk - What Is It? How To Substitute? It would seem that Buttermilk is one of those kitchen ingredients that no-one really understands… and many ‘Internet Chef’s’ seem to think it is just acidic milk that can replaced easily with a mixture of milk and vinegar. NOOOOOOOOOOOO!!!!!!! O.G. Buttermilk, or true buttermilk, or the liquid whey leftover from actually making butter - is not what we are talking about. (pretty much nobody in North America has access to O.G. Buttermilk) What we are talking about is the ‘Cultured’ or Fermented Buttermilk that’s on every supermarket shelf in North America. It is a thick, tangy, bacteria fermented milk product that has nothing to do with butter production. At all. Our Buttermilk Recipe Playlist: kzbin.info/aero/PLgOb3zseg1hQFbI3D4mGh8OIxcpZmZMLo *Most* if not all experts (I use that term with a sneer of derision) will tell you that you can ‘make’ buttermilk at home by adding lemon juice, or vinegar, or cream of tartar to milk. This is at best - misleading. Yes it will acidify the milk, and thicken it somewhat; but you’ll never ever reach the thickness of cultured buttermilk. Nor will you get the rich subtle flavours that a cultured fermented product will give. Instead you get a harsh stinging acidity, that is more acidic than buttermilk, which will curtail browning fo your baked goods. This lack of thickness will also affect the end result of your baked goods - they will be denser and flatter than if you used the real thing. As for using the acid in milk substitute for fried chicken marinades - forget about it! Please just buy some buttermilk! Which brings us to viable buttermilk substitutes… In a pinch; plain yogourt mixed into milk (1 part yogourt, 3 parts milk), will give you the right acidity and complex flavour. So your baked goods will shape and brown as you expect; but you’ll lose a little bit of texture. Our favourite substitute is Kefir. This is cultured or fermented milk (sound familiar); that has a combination of bacteria (like buttermilk) and yeast (unlike buttermilk). The flavour is much more complex, but it has a very similar thickness and acidity. It actually makes every Buttermilk recipe we’ve ever tried - better!

[@ihousden]

Glen. Thank You! I was wondering why my buttermilk fried chicken recipe didn't tenderize like I thought it should. Yes I took the shortcut. Now I will have to try again. While were on the subject, I don't see a traditional southern fried chicken in your videos list. If you do one, I promise to try it. Love love love your vids. Thanks for inspiring me. Im off to make your teriyaki sauce!

[@tomypreach]

Our family uses buttermilk quite alot. As Danes we can buy it at any supermarket. I suggest trying "kærnemælks koldskål" it's the greatest dessert for a summer dish, works alone with strawberry's.

[@chrischris5337]

I love how you get in details on this topic. People think cooking is just winging it but there is science to it and it changes the final product.

[@nickdavidelijah]

Hello thanks for the explanation and I’d like to ask for a cruelty-free alternative if possible? I’ve seen some vegan buttermilk recipes online, have you by chance tried any or have a personal favourites or tips? Thanks in advance!

[@brianwnc8168]

The pasteurization issue and the cultures present in kefir or buttermilk are a mute point for any recipe that's going to be baked. All microbes will die when it's baking. Most recipes with buttermilk are baked recipes. If it's raw, then Kefir is likely the better probiotic based on its popularity. However, what's popular in the health food world doesn't necessarily correlate with what's most healthy in the scientific literature. Now I'm curious to see if the literature actually reveals that Kiefer microbes are far superior to buttermilk microbes. Yes, the USA requires all buttermilk to be pasteurized that is sold commercially but you can easily make your own buttermilk from most any milk except it's best to avoid ultra-pasteurized milks for buttermilk making

[@thecrazything95]

I really appreciate how you always seem to have an international audience in mind! It is so helpful of you!

[@louisehanes5331]

I always used the lemon and milk technique. Now I know better, thanks Glen.

[@cherylcogan3542]

Me too, usually ACV as I like the flavor, didn't realize that there was much of a difference, now I may use plain yogurt + milk.

[@akavienne]

Since I started watching your videos, I made some 'buttermilk' pancakes. I never have buttermilk, but I remembered you suggested sour cream or yogurt thinned down instead. I have to say, that while I didn't know the exact ratio to use, those where the fluffiest, most tender pancakes I've ever made. I think they rival the pancakes I've eaten at restaurants. I don't remember how I got started watching your channel in the past few months, but I'm so glad that I found you. I love your knowledge and approach to cooking.

[@GlennKarlsenCurlyfied]

What? I have been circumventing buttermilk recipees for years, and all I have to get is Kefir! Basically, all thous fancy pancake recipees are the same as my grans. Mind blown. Thanks Glen!

[@rusduderus]

I thought that it was some sort of creamy smooth tasting thing and not fermented at all xD Very confusing name

[@codedecode878]

for pancakes, you can most definitely use normal milk that is starting to go bad/sour (before it curdles, just when the smell is off). it makes bomb pancakes!

[@icehot5845]

I live in Croatia and everything was cleared when you said Kefir. Finally someone explained what is actually buttermilk. Thank you.

[@kavisundar1949]

Curd and buttermilk are a staple in Indian households (and throughout South Asia). Reason we probably don't buy them from stores is because we don't use them just on special occasions or for specific recipes. We consume them almost everyday - it's an integral part of our meals. Typically, the curd/buttermilk in Indian homes are homemade. We use the last portion of the previous batch to make curd and there's always some sitting in the fridge. Buttermilk is consumed regularly because it's cooling and helps with digestion.

[@suthanthi2987]

Can we drink this “ North American “ butter milk ?

[@PeterEmery]

Great explanation! Here in Australia, buttermilk and kefir are both readily available, one producer makes kefir fro three different dairy animals: sheep, goats and cows.

[@dbenninghouse4782]

I am so impressed by your explanation - and your knowledge of filmjölk! Thank you!

[@BrandonChills]

Haha same with karnemelk

[@l-bird]

Thank you, very informative. I have used kefir before, but wasn't sure at the time of that was okay. Btw, I didn't know that Buttermilk was made with 1% milk. I assumed it was made from whole milk. LOL, I cringed when you started talking about putting vinegar in the milk, but was relieved when you said Noooo.

[@l-bird]

@@TW1257 I haven't bought buttermilk for a while, but now I am curious. I want to go check some out at the store. Thanks Tim.

[@l-bird]

@@jolenethiessen357 very interesting. I only checked one store here and it was whole milk. Strange that they are never on the same shelf there. Have a great day.

[@jacquespoulemer3577]

Glen Jules and commentarians, As usual you were very thorough in your answer and you got me thinking about the many substitutes I had to invent when I moved to Mexico from the US 37 years ago. In the 1960s and 70s I would use sour milk in some recipes (in my old cookbooks many of them actually called for sour milk sometimes when substituting for sweet milk I'd add a bicarb for extra leavening) But Buttermilk wasn't used by the old folks I got most of my recipes from at that time nor did I see it much in the cookbooks I got. So I rarely used it in cookng but I did enjoy drinking it from time to time. I live in Oaxaca Mexico now and to this day we haven't seen buttermilk on the shelves. It's only in the past 20 years that refridgerated milk made it to these mountains. the most frequent presentations are ultrapasutized bags or cartons and of course evaporated milk, Compared to US dairy products, the ones I do find here are on the sour side. I think they like that flavor. I stumbled upon the sourcream mixed with milk fix on my own. A Belgian baker friend of mine was lamenting not finding Creme Fraiche. I suggested she warm some cream (like one does milk in yoghurt production) and inoculate it with some yoghurt or even better if she has some creme fraiche with active cultures from the motherland. That was better than nothing hehehe Thanks for the informative video. All the best to you and Jules. Jim Oaxaca Mexico.

[@ImHereForIt124]

I live in the Southeastern U.S. where buttermilk is a kitchen staple. I wish it were as readily available everywhere as it is such a versatile and delicious ingredient. We break up cornbread into a glass of buttermilk as a rustic snack, so good! Thanks!

[@dbryceman]

This is a very informative video! Thank you! I live in the southern USA, and I simply detest the taste of (drinking) buttermilk, so I never buy it, but I use a substitute for a singular purpose - to marinate chicken before I fry it. I have always used the vinegar/milk option because it gives me a similar flavor, but your explanation of what buttermilk is or is not really changed my understanding of what's going on. I love sour cream and yogurt, and I may actually give buttermilk a second chance since I haven't tried to drink it in about 40 years. I don't bake anything other than bread really, so I never looked into this. I am really surprised that this video doesn't have more views. Thank you for your very brief and direct explanation!

[@Palestinietis]

Thanks a lot man, I live in Europe, I been looking for answer to this question since long time, now I can make proper Fried chicken with kefir 🕺

[@jegl1012]

Great video so thanks. One important think to point out for making buttermilk @ home and for those that do not live in North America. You can’t do it with UHT (Ultra HIgh Temperature processing) milk. UHT milk is more popular in very hot countries. UHT milk is usually found in box (tetrapak) type containers, doesn’t require refrigeration, and it is cheaper to transport however it is an inferior product for cooking. I discovered this when attempting to use UHT milk for buttermilk, Mexican crema, and fresh ricotta.

[@Tsoglani55]

Finally the question i have been asking all along. I had a hunch and always used Kefir for these recipes and got pretty nice results. But having it cleared out feels nicer!

[@12DGJB21]

In the 60s and 70s I remember seeing little yellow bits in the buttermilk. There is a noticeable difference between what we called buttermilk back then to what's available today.

[@maxjackson4066]

Was it better back then?

[@DruidVorse]

@@maxjackson4066 probably yeah since stuff was made with quality in mind instead of either with planned obsolence or cutting costs.

[@trailduster6bt]

Wow, I will have to try the sour cream substitute this week. I made buttermilk chicken once using the vinegar trick and thought it added nothing to the chicken. Now I know why

[@arevaprastama8942]

Finally the answer I've been looking for, I'm a chemist myself and thought adding acid into a milk doesn't really fit the description of buttermilk, adding yoghurt makes a lot more sense cause you get the lactobacillus bacteria from the yoghurt. But if you added yoghurt to a plain milk, wouldn't the buttermilk taste a little bit sour? I live in Indonesia, we don't have a buttermilk here. Thanks

[@micrisift7030]

Thanks for this, it was very confusing before. Here in Germany and Poland you can buy something called "Buttermilch"/"Maślanka" everywhere, but I believe it is the "true buttermilk", the left over from making butter. It tastes very different from kefir. Adding to the confusion, it is a very common ingredient in old baking recipes here.

[@asmrfoodieuk7965]

Can you drink it or is it only for baking?

[@micrisift7030]

​@@asmrfoodieuk7965 Yes you can drink it. I would say, it tastes more like watered-down milk, but the consistency is a bit thicker than milk. It naturally gets sour after a few days though. As far as I know, nowadays it is mainly for drinking and muesli, it is considered a low calorie replacement for milk, because it has less fat and more protein than milk. I think it is rarely used in modern baking recipes here, but it was common in pre-WW2 recipes. I assume at some point people stopped making butter at home and as a result they didn't have the buttermilk anymore. Probably the buttermilk came to the supermarkets only later when the usage in baking was already partly lost.

[@moochielarsen2936]

Thank you! I just started researching churning my own butter and everything referenced the liquid as "buttermilk". Google and KZbin were no help trying to turn that liquid into what I would normally buy at the store and I just didnt understand why. Now I do and will stop trying to master an unachievable alchemy in my kitchen.

[@Chris-ut6eq]

I came here for the exact same reason.

[@TimeShrike]

In Finland it's called Piimä. Very common. I am a huge fan, I drink it regularily with food as one might drink milk.

[@littlegoobie]

now it makes sense. I had a Finn friend growing up, his dad always had a carton of buttermilk in the fridge and drank from it the same way we drank chocolate milk. always thought it was disgusting. and a phrase i often heard while visiting (spelled phonetically here) SAHT-ana BOYcah. if i remember right. hahah.

[@jyotiradityasinghchauhan8865]

What we also drink it with food

[@jyotiradityasinghchauhan8865]

not like milk its lighter and easy to digest and contains huge dietry fiber and calcium.Its originally from India

[@500subswithoutvideos]

In Bulgaria it's called Ayrian

[@jamon6768]

Thanks glen to make it clear all of confusions i had about this thing, it's really hard to find buttermilk even on my country's e-commerce apps. It's easier to find pecorino romano and Parmigianino reggiano though

[@marianavillegasg]

Thank you very much!! Its impossible to get buttermilk in Colombia and those substitutes ideas really help me out.

[@arrielmc.d9242]

I'm an euro-mediterranean dairy professional... Thank you very for this video. At the south meditertanean shores we have the laben or laban, perhaps not so far from the lassi. Fermented milk, not skimmed, but unpasteurized after fermentation. Buttermilk is historically always pasteurized? So many uses are linked with tenderizin purposes. The effect of an rich lactic acid bacteria médium or an pasteurized diary product should be so differents.

[@buddie623]

My mom and dad were born in Dade County Florida in the 1920s. I was born in 1960 in Dade county. I was raised drinking buttermilk I love and at 64 still drink it.

[@timpauwels3734]

The Dutch have buttermilk - it’s called “Karnemelk”. It’s slightly thick, fermented milk that leaves streaks in the glass.

[@SuperClotted]

Absolutely love karnemelk 🇬🇧 🇳🇱😋

[@MaxTheDragon]

^ Can confirm this. Also, our Dutch supermarkets also sell Kefir.

[@robertpryor7225]

Real buttermilk will eat through glass in 3 days

[@klauschristensen5845]

It's the same in Denmark, it's called "kærnemælk"... not to be confused with "gammeldags kærnemælk" (oldfasion buttermilk) which is a leftover product from butter production.

[@mishagelenava2962]

yeah, but as far as I recall, the packaging didn't say “Karnemelk” but "Melk" (or maybe it says "Karnemelk" but "karne" is written in smaller letters and all you see is "melk") and some people who didn't know about it just bought it by mistake for their cereals. I remember finally we were told that color of packaging was the way to differentiate. Milk had blue on packaging and “Karnemelk” had red.

[@holdfaststarspark333]

I understand! I finally understand the mystery that is "buttermilk' in North America. Thank you kind Sir!

[@samoi1616]

Thank you!!! I’ve always used “Laban” if I’m baking but I’m trying to make homemade ranch so I wanted to look as to what buttermilk tastes like to see if it’s in the same realm and it’s seems it is!

[@Adeline9418]

I buy whole cultured buttermilk. It's about like kefir. My mom loved it. I used to not like it but now I love it

[@christopherthomasson5418]

This was an awesome video! Thank you very much for especially teaching us about using kefir instead of buttermilk (I would have never thought of that!) and thanks for also helping me avoid the vinegar/milk mistake that I’ve seen all over the internet! Can’t wait to try kefir in my cornbread recipe now! ☺️👍

[@lDanielHolm]

It WAS originally the left-over liquid from churning butter. In Denmark, we have kærnemælk, and the original kind of buttermilk is called "gammeldags kærnemælk" or "old-fashioned buttermilk" here. The modern version is cultured, seemingly in the same way as in NA.

[@lDanielHolm]

@@tommihommi1 No, it isn't. Kærnemælk in Denmark is entirely independent of butter production, unless it is specifically traditionally made (which, as I mentioned in my previous post, is termed 'gammeldags kærnemælk' to differentiate it from the modern variety).

[@desislavivanov6003]

tommihommi1 no it’s not

[@clarissearaujo3206]

Thanks! I am brazilian and had read that it was the milk left from butter making... and learnt the recipe with lemon and milk. Works fine for my redvelvet, but I had no idea of the truth. Thanks for teaching! Gonna try kefir anytime, that is easy to find in Brasil.

[@kamino78]

I'm Swedish, thanks for giving me the tip about Filmjölk. I've been looking for a substitution for a while and it's been staring me in the face from my bowl of cereal all along!

[@desislavivanov6003]

Well filmjölk is pretty close to buttermilk but it’s not the same thing,buttermilk is ALWAYS made from low-fat milk,filmjölk is usually made from full fat milk. That being said you can definitely use it in your recipes as a substitute for buttermilk,i am sure it’ll work just fine

[@lawyeredup]

I am late to the game here. I have tried to maintain a buttermilk culture over time and failed. i just do not have much use for buttermilk, until I do! Of course, by that time, I have none. I always have my home-cultured yogurt on hand. This is a real eye-opener. Thank-you, Glen. I will search to see what you say about crème fraiche, at some time. Thanks.

[@qiaonathon]

Really thankful for this video Glen, coz i tried the vinegar + milk method for the first time recently and it turned out to be a horrible mistake. Really appreciate your clear guidance and explanation on the substitutes!

[@yoake1826]

In Hungary it's called,, író,, . You can find it in every big supermarkets but it's not that popular here like in the USA, people don't use it as much. We have kefír as well and that is more popular. Great and informative video.👍

[@lillywhite8166]

Thank you for clearing this up, I'm from New Zealand we don't have this product - always wanted to know, cheers.

[@pedrojenkino]

Thank you for your thorough explanation. We don’t have it in Brazil but you gave me much better hope on how to achieve a good result.

[@mirandaa2673]

This saved me today!! Couldn’t find buttermilk at the store but had at least two substitutes available at home 😅 Thank you for the advice!

[@CaseNumber00]

I agree about what he said about the milk and vinegar substitute, doesnt work for everything, except for one thing I have found. It works with fried chicken. Some recipes ask to soak chicken in butter milk to fry and, for me, i found the milk and vinegar method works. What I do is mix 2 tbspoons of white vinegar in a cup of milk, stir, and let it sit for 15 mins. Then I add salt to flavor the milk (and other liquid seasons, like hot sauce for memphis spicy) and pour it into a bowl of chicken pieces, cover, and set in the fridge over night. The acidity add flavor to cooked chicken along with the salt and extra fat from milk. It really helps with frying boneless chicken breast pieces, but I suggest going with boneless thighs when you can for frying. What I would say is the key is time, more accurately the time the chemistry works for our made milk solution interacting with the meat. Yeah so this is the only instance where I have found that it works for other things, especially baking and pancakes, use the carton buttermilk and the other things suggested in the video. I am fond of this way I found since I rarely have buttermilk on hand so it saves me a trip to the store and have $5 because I am a cheapskate.

[@jhb61249]

During WWII, my family received government provided commodities including dry skim milk. Mom made up skim milk in a gallon jug and added a cup of buttermilk to produce "clabbard milk". After refrigerating, we loved this to drink with dinner.

[@girvis8849]

What a helpful video. Thank you so much from India.

[@elzbietabortkevic1823]

THANK YOU! finally the mystery is solved, I live in Europe and I always wondered what can I use instead of buttermilk.

[@p.m554]

Thank you for your explanations, here in Spain, or Europe, these sort of products are hardly seen... Now I understand the difference...you've made the world a little smaller...thanks

[@101falcon]

Thank you, I was so confused on where to get buttermilk in my country when I've never even heard of it before attempting to bake something more than sugar cookies. I thought it was watered down butter or the left overs from the butter making process, I'm glad I found this before destroying a cube of butter, it never would've crossed my mind that it was fermented lmao. I have a bucket of yogurt in my fridge so its time to test this out. Wish me luck!

[@ogotuwaobuto5366]

Thank you very much for this informative video. I live in Europe, so this really helps.😀👍

[@abdallahabughazaleh9263]

Thank you so much, I've been trying to figure out these differences for so long and I finally know now.

[@creativeladyplus]

Wow! Thank you very much for this information. I was about to make cupcakes with the vinegar & milk. Will now make a quick trip to grocery store for Kefir. I very uch appreciate you makeing this video. Many Blessings! from KY.

[@Careful3890]

Oh, thank you for that hint about 'filmjölk'! 😍😍

[@kochkramer]

Well Filmjölk you eat with a spoon, its not really drinkable, im not sure its a good substitute. Can you confirm that Filmjölk works @Glen & Friends cooking?

[@Careful3890]

Martin Norlund Glen has allready confirmed.

[@You0392]

Hmm, if you have a very low fat milk, for example minimjölk or lättmjölk, and then put in a tablespoon of filmjölk into it and let it rest over night. What we call filbunke

[@Naeddyr]

I've been trying to find some good translations, and it turns out Sweden used to have KÄRNMJÖLK in the stores, like in Denmark and Finland, but that ended around 2000. Kärnmjölk should be exactly what is meant by buttermilk. In Finlandswedish it's called surmjölk, in Finnish piimä.

[@sjukfan]

From other sources I think I've heard to use half water, half filmjölk. But that might just be to get it to 1% fat-ish and not as thick.

[@nateg452]

I've had real buttermilk before and know how it tastes and tried these lemon juice substitutes before, sour cream and milk is genius. Thanks!

[@operationumbrella230]

In Japan, they sell buttermilk equivalent as "drinking yogurt". It is often packaged in one serving like 200-250ml.

[@wc8325]

thanks from Shangri La china, this helps alot, as I am making fried chicken and call for buttermilk. I will just use fermented Yak milk. :)

[@kmdsummon]

Thank you very much. In Russia we don't have such product as buttermilk at all so I could not taste it to find substitutions. Translation is confusing because butter leftovers does not look like buttermilk in video recipes looks like. So your kefir comparison helped me a lot, because kefir is sold literally in every store in Russia since it is our national product.

[@mojsharhappy]

My first time on your channel....and really like your content!! Very informative! Like your rant!!

[@aslpl5924]

Thank you so much! I live in Kazakhstan and your video is so helpful!

[@mhaerkself9045]

Best video about buttermilk, thank you!

[@HaleemaTravels]

Makes sense. Thanks for educating us on this.

[@deniahmetaj]

We mix yogurt with water and call it dhallë here in Albania. Add a little salt and you've got yourself a banger beverage. It's really great

[@reallyhorribleenterprises]

I just love that you use all the products that I use. It makes me feel comfortable with my regular choices.

[@072381Mack]

Great informative video! Not long ago, I was at a well known grocery store and couldn't find buttermilk. So while reflecting my frustration to another shopper, she said I could make it by adding vinegar to milk. I blew off that idea rather openly and she just huffed and walked away. Now I know for sure I made the right choice by finding buttermilk elsewhere.

[@drq122]

That was awesome. In Iran Doogh and Kefir are practically the same. Although Doogh is the most acidic one in your list. I searched Buttermilk because I read in a Shell Silverstein poem and was pretty sure it had sth to do with yoghurt and Doogh. Thanks! Doogh is a mist try though!

[@KadoshyGaming]

I rarely like a video, and you nailed it 👏 Thanks a lot for the clarification tried that vinegar milk absolutely not fermented milk

[@ELSHEICHYASSIN]

Thank you from Spain, a mystery solved for me ❤

[@justinrobertson5516]

Spot on. And I had to look this up because the name will throw you off.

[@billysgeo]

Thank you for clearing this! I was leaning towards Kefir myself but you solidified it! Thanks.

[@arasummuowais2297]

really glad to find your video Glen. I created my own buttermilk with (1¾ tbsp cream of tartar which is quiet expensive in my country + 1 cup of whole milk). And it resulted a weird sour taste in my garlic chedar biscuit,, owwhh. Thanks so much anyway Glen

[@aarashhaatam3280]

WHAT A GREAT RANT! LOVED IT! AAAAND, ON THE MONEY!!!!!

[@dennishunt1590]

Thank-you for your explanation and how to make a substitute. Because fair bloody dinkum I had no idea what buttermilk was as it is not manufactured or sold in Australia as far as I know.

[@Golds-worthy]

Excellent explanation! Thank you so much!

[@zhifengzong684]

Hi there. I love your video very much for its clear explanation. I'm living in the place lack of buttermilk and starter. I recently thinking of make cultured butter from fresh heavy cream and yogurt. Can I use the buttermilk left over from there as a starter to make new buttermilk? Thank you.

[@Madskills-hw2ox]

Had a buddy make cottage cheese from Milk and amaretto 40 years ago. Yeah, he got sick 😷 Great videos, just discovered your channel, binge watched for a few hours 👍🏻 Can all those be called scobys? I make kambucha. Best is with strawberries in the second ferment. Making vinegar now after watching.

[@ManumanuHappy]

As people already mentioned the Dutch have buttermilk (karnemelk) as well as the germans (buttermilch), but I think the main difference with your buttermilk is the milk is pasteurized before the bacteria are added. So, the bacteria are still in there when it gets to the supermarket.

[@FumerieHilaire]

Buttermilk is a popular ingredient in baking in Ireland and less so in the U.K.

[@krystynfrenche-vincent6911]

This was very educational,definitely subscribing.

[@BJL1970]

Great video. Other half of the story is that the milk plus lemon (or vinegar) is not a substitute for cultured buttermilk as you mention. It is a good substitute for “old fashioned buttermilk.” Old fashioned buttermilk = liquid left over when making butter from cream.

[@satyamkumar-xt3oy]

in india what we refer to as buttermilk is actually called "chaach" which is nothing but lassi which is churned and all the butter which comes to the top is skimmed and the weigh is the buttermilk.(also lassi is just thinned out curd)

I think we have this in South America (in Chile at least). We call it "leche cultivada" (literally "cultured milk"). But I can only get it flavored.

[@felipedias5770]

Thank you very much, we can't find buttermilk in Brazil, nor Kefir, at least not where I live (Midwest). Thank you again!

[@robinpitblado]

Very informative, and I learned several new things. Great!

[@chrisperry7963]

This is very helpful and informative, thank you!

[@applegal3058]

The only place that I've seen real buttermilk from butter making is at a farmers market. They also sell butter and cream. 😀 thanks for this video.

[@Boyetto-san]

Stella Parks talked about this too. She said that Kefir is the only proper 1 to 1 substitute for buttermilk and that the yogurt, even when diluted with milk, just doesn't seem to do it right. She definitely agrees, though, that the milk and vinegar mixture is just plain lacking and should absolutely be the last resort. I've been suspicious of the vinegar milk mixture since I saw it popping up in recipes, since I know that the fermentation does more than just acidify. Thankfully, here in the Philippines I do have access to buttermilk either through some Australian imports that occasionally pop up in supermarkets, a local speciatly dairy company (who also makes cheese curds for poutine), or also Kefir from some health food stores.

[@cachi-7878]

Finally! Thank you, Glen!

[@patrickmccullough989]

When I was a child, we had a local dairy with actual cows and a milkman who delivered milk in glass bottles. They sold kefir they called Key Fur and we just drank it like it was normal. Didn't know for years that most people in the US have never had it. Anyway I have never seen it not full of added sugar and flavors and sold bascially as a liquid yogurt drink. Never seen just plain kefir.

[@GrandemagicoWall]

I finally understand what buttermilk is, many thanks!

[@georgH]

Thank you very much, it was really helpful! Especially "what north-American buttermilk is not"! All around the internet there are many wrong descriptions about it.

[@KartizaK]

love the short info! thanks for making that less than 30mins

[@abedholme]

This is a very useful video. Congrats.

[@LucahBerry]

Thank you! This video was so informative, just subbed!

[@sarahinthekitchen8568]

It's very hard to find in London I have to travel to the Polish shops to get it. In the local supermarkets they sell 'buttermilk' in a yogurt pot which can't be poured. It's more suitable for cooking.

[@malakalghamdi8815]

I don't know what to say thank you is not enough really I was very confused trying to make red velvet cake and you helped. Thanks again.

[@markdavis5883]

Pleased I saw this before I broke out the milk and lemon!! You can get buttermilk here in Europe by the way, it is available in all the supermarkets.

[@williamhoffer9277]

Great explanation. Thanks!

[@ABN_Youtube]

It's called laban We have been drinking it in the Middle East for thousands of years It's cultured fermented milk similar to yogurt

[@Akkuseru]

That was very interesting, I'm from Brazil and just like Europe or Asia, we don't have buttermilk here. I've tried the lemon juice/vinegar in milk thing for a few recipes before but next time I'll definitely try some sort of fermented milk I can find here, I know a few but I think they may contain sugar so I'll have to look into it.

[@desislavivanov6003]

We definitely have buttermilk (fermented milk)in Europe,the only European country where i couldn’t find buttermilk(fermented milk) was spain

[@selgesel]

Oh wow, as a Turk I really feel ashamed for doubting yoghurt's effectiveness despite living in its homeland and having used it countless times to marinate stuff for other recipes, and also because I had some kefir culture resting in the fridge. That said, I'm really glad that kefir is a better option because I can now use it with full confidence, thanks a lot for sharing this!

[@shadwell749]

Mike Myers has a large knowledge of food.Thank

[@mutazila10]

"Kefir is what buttermilk should be", and I make my own kefir. So, kefir it is.

[@astankov84]

Hello from the birth place of yogurt - Bulgaria. I saw your yogurt and it has inscription "Balkan yogurt". Well Balkan is a mountain in Bulgaria on which the whole peninsula is named. I was wondering long time what buttermilk is. Now I know and we also have kefir in our stores.