![]() The acid in buttermilk reacts with the sodium bicarbonate (baking soda) to produce carbon dioxide, which acts as the leavening agent. This variant is made using one of two species of bacteria - either Lactococcus lactis or Lactobacillus bulgaricus, which creates more tartness in certain recipes. The fermented dairy product known as cultured buttermilk is produced from cow’s milk and has a characteristically sour taste caused by lactic acid bacteria. Buttermilk has a higher acid content than regular milk (pH of 4.6 compared with milk’s pH of 6.6). The second method is where buttermilk gets its name, but today, most of what is commonly called buttermilk is the first type.
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