Churned Ayran

What Is Churned Buttermilk?

Churned buttermilk is the liquid left over after yogurt or clotted cream is churned to obtain butter. Since the butter's fat has been separated out, it's a nearly fat-free, slightly sour dairy product.

Traditional churned buttermilk is a natural byproduct of butter-making and is used so nothing goes to waste. It's consumed as a refreshing drink, and also used as a leavening-moisturizing agent in bread and baked goods.

Nutritional Values of Churned Buttermilk

Churned buttermilk, like buttermilk-based liquids, contains about 40 kcal of energy per 100 g, moderate protein and low fat; it's a source of calcium. Values are approximate, based on a similar profile.

What Are the Benefits of Churned Buttermilk?

With its low fat, protein, and calcium content, churned buttermilk can be considered a light part of a balanced diet.

This information is general; churned buttermilk is a food, not a substitute for medical treatment.

How to Choose Churned Buttermilk?

Fresh churned buttermilk should have a slightly sour smell, be smooth, and look clean. Overly sour, bitter, or separated examples have lost their freshness.

• The smell should be slightly sour-fresh
• The consistency should be smooth, the color clean white
• Excessive sourness and bitterness are signs of staleness

How Should Churned Buttermilk Be Stored?

Churned buttermilk is stored in a closed container in the refrigerator for 2–3 days; since it sours quickly, fresh consumption is recommended. Soured churned buttermilk is even more useful in baked goods.

Using Churned Buttermilk in the Kitchen

Churned buttermilk is used as a refreshing drink; it's also used as an acidic moisture source in baked goods like crepes, cakes, bread, and bazlama flatbread. It's also used in marinades to tenderize meat.

Why Does Churned Buttermilk Make Dough Rise?

Its slightly acidic nature reacts with leavening agents like baking soda to help dough rise; this is why it's preferred in many baked goods recipes.

Frequently Asked Questions

Are churned buttermilk and regular ayran the same?

Not exactly; regular ayran is a yogurt-water-salt mixture, while churned buttermilk is the liquid left in the churn after butter is extracted. Both are refreshing, slightly sour drinks.

What can be used instead of churned buttermilk?

If unavailable for baked goods, adding a bit of lemon or vinegar to milk and letting it sit gives a similar acidic effect.

Why is churned buttermilk fat-free?

Since most of the fat has been separated out as butter, the remaining liquid is naturally nearly fat-free.