Buttermilk is primarily due to lactic acid produced by lactic acid bacteria while fermenting lactose, the primary sugar in milk. As the bacteria produce lactic acid, the pH of the milk decreases and casein, the primary milk protein, precipitates, causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be less viscous, whereas cultured buttermilk is more viscous. Buttermilk can be drunk straight, and it can also be used in cooking. Soda bread is a bread in which the acid in buttermilk reacts
Buttermilk koldskål Buttermilk koldskål Buttermilk koldskål (, often simply koldskål – literally "cold bowl") is a sweet cold dairy beverage or dessert eaten in Denmark. Koldskål is made with buttermilk and other varying ingredients: eggs, sugar, cream and/or other dairy products, vanilla, and sometimes lemon. The dish arose when buttermilk became commonly available in Denmark in the early 1900s and was eaten chilled most days during the summer as a dessert or snack. Since 1979, there have been ready-made varieties on the Danish market, originally from Esbjerg Dairy, but now from a range of dairies, including Arla. The earliest mentions of koldskål